2 c. flour
1/2 c. brown sugar, packed
1 tsp. baking powder
1 tsp. cinnamon
2/3 c. butter
1 c. raisins (opt.)
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
2 eggs

TOPPING:

1/2 c. packed brown sugar
1 tsp. cinnamon
1/2 c. chopped nuts
1/4 tsp. nutmeg (opt.)

Grease and flour 9"x13" pan. Combine all coffee cake ingredients. Blend at low speed. Beat 3 minutes. Pour into pan. Blend topping ingredients. Sprinkle over unbaked cake. Cover cake. Refrigerate overnight. In morning bake at 350 degrees for 30 to 40 minutes.