Delicious Overnight Coffee Cake

This recipe is based on one I originally got from from the Wolf House Bed and Breakfast on Vancouver Island in British Columbia. It is absolutely delicious!! Wendy Burgess at Wolf House says: "Prepare the batter the night before for a delectable, fresh, and warm coffee cake for breakfast. This is perfect for a sweet wake-up call to overnight guests or anytime you want to treat yourself after sleeping in!" Total time listed does not include chilling overnight.

• Ready In: 50 mins
• Serves: 12-15

Ingredients

• 2  cups flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 cup granulated sugar
• 1  cup  packed dark brown sugar, divided
• 2  teaspoons ground cinnamon, divided
• 1⁄2 teaspoon cocoa powder
• 3⁄4 cup butter, melted
• 1  cup  whole milk
• 2  large eggs
• 1⁄4 teaspoon  good quality vanilla extract
• 1⁄2 cup  chopped pecans
• 3  tablespoons  chopped cashews (optional)

Directions

1. Grease and flour a 9"x13" baking dish.
2. With an electric mixer, combine the flour, baking powder, baking soda, salt, sugar, 1/2 cup of the dark brown sugar, 1 teaspoon cinnamon, cocoa powder, butter, milk, eggs, and vanilla and beat together well.
3. Pour the mixture into the greased dish, then cover with plastic wrap and chill in the refrigerator overnight or for 8 hours.
4. When ready to bake the coffee cake, preheat the oven to 350 degrees F.
5. Take the remaining brown sugar and cinnamon, the pecans, and cashews (if using) and combine them in a bowl.
6. Sprinkle the mixture over the refrigerated batter in the dish and then bake for 30 to 35 minutes or until an inserted knife or toothpick comes out clean.
7. Cut into squares and serve immediately while it is warm.