Overnight Coffee Cake with Honey

Instructions:

1. Grease a 9x13 inch baking pan or Bundt pan and line the bottom with parchment paper.
2. In a large bowl, whisk together flour, cane sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs, then stir in the honey, melted butter, buttermilk, and vanilla until smooth.
4. Fold the wet ingredients into the dry until just combined, ensuring not to overmix.
5. In a small bowl, mix the oats, nuts, brown sugar, cinnamon, and melted butter, then sprinkle evenly over the raw batter.
6. Cover the pan tightly with foil or plastic wrap and refrigerate overnight for at least 8 hours.
7. Preheat the oven to 350°F (175°C).
8. Remove the cake from the refrigerator and bake for 35 minutes.