This make-ahead coffee cake is easy to put together the night before, then pop in the oven in the morning for a hot, delicious treat.
Ingredients
- 0.75 cups butter , softened
- 1 cup white sugar
- 2 large eggs
- 1 carton sour cream , 8 ounce
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 0.5 teaspoons salt
- 0.75 cups packed brown sugar
- 0.5 cups chopped pecans
- 1 teaspoon ground cinnamon
Instructions
-
1
Grease and flour a 9x13-inch baking pan.
-
2
Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
-
3
Beat eggs and sour cream into butter mixture until smooth.
-
4
Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.
-
5
Pour the batter into the prepared baking dish.
-
6
Mix brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.
-
7
Cover the baking dish with plastic wrap and chill 8 hours to overnight.
-
8
Preheat the oven to 350 degrees F (175 degrees C).
-
9
Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.
Nutrition Facts
Per serving
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