Once a month, our MOMS Club has a brunch get-together for anyone whose kids are in school. Some of us bring crafts to do, while some just hang out. It's always great fun. It was my turn to host in April, so I decided to try out a new coffeecake recipe. I started with this one for Overnight Berry Coffee Cake by Susan Drenth. I made a few minor changes along the way. Here is my version, which is very similar to the original.
Overnight Berry Coffee Cake
2 c. flour 1/2 tsp. salt
1 c. sugar 1 c. buttermilk
1/2 c. brown sugar 2/3 c. melted butter
1 tsp. baking powder 2 eggs, beaten
1 tsp. baking soda 1 1/2 c. frozen berries (thawed)
1 tsp. cinnamon
1/2 c. brown sugar 1 tsp. cinnamon
1/2 tsp. nutmeg
Combine flour, sugars, baking powder, baking soda, cinnamon and salt in a large bowl. In a separate bowl, combine buttermilk, melted butter, eggs and 2 T. berry juice from thawed berries. Add liquid ingredients to dry ingredients and mix until thoroughly blended. Fold in berries. Pour into a greased 13x9x2 inch baking pan.
Combine topping ingredients and sprinkle evenly over the batter. Cover and refrigerate overnight. Uncover and bake at 350 degrees for approximately 50 minutes or until done.