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Overnight Coffee Cake

2 Cups Flour
1 teas. Watkins Baking Powder
1 teas. Baking Soda
1 teas. Watkins Cinnamon
1/2 teas. Salt, if desired
1/2 Cup Brown Sugar
1/2 Cup Granulated Sugar
2/3 Cup Vegetable Shortening
2 Large Eggs
1 Cup Buttermilk (or 1 Cup Milk plus 1 Tbsp. Vinegar or Lemon Juice)
1 teas. Watkins Butter Flavor
1 teas. Watkins Vanilla, Original Double-Strength
Topping:
1/2 Cup Brown Sugar
1 Tbsp. Flour
1/2 teas. Watkins Cinnamon
1/4 teas. Watkins Allspice
1 Tbsp. Hard Butter, in small pieces
1/2 Cup Finely Chopped Pecans

Sift together the 2 cups flour, baking powder, soda, 1 teaspoon cinnamon and salt; set aside. Cream brown sugar, granulated sugar and shortening; blend in eggs, flour mixture, buttermilk, Butter Flavor, and Vanilla. Place in greased 13 x 9 inch baking pan. Combine remaining ingredients; sprinkle over dough. Cover and refrigerate overnight. In morning, uncover and bake at 350 degrees for 30 minutes.

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