Description
Easy to put together the night before, then pop in the oven in the morning for a hot, delicious coffee cake.
Ingredients
- ¾ cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 (8 ounce) carton sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup packed brown sugar
- ½ cup chopped pecans
- 1 teaspoon ground cinnamon
Instructions
- Grease and flour a 9×13-inch baking pan.
- Beat butter and white sugar in a bowl with an electric mixer until light and fluffy
- about 2 minutes.
- Beat eggs and sour cream into butter mixture until smooth.
- 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.
- Pour the batter into the prepared baking dish.
- Mix the brown sugar
- pecans
- and cinnamon in a bowl; sprinkle the mixture over the batter.
- Cover the baking dish with plastic wrap and chill 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 8 hrs 50 mins
Servings: 15