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
- butter: 0.75 cup (softened)
- white sugar: 1 cup
- eggs: 2 piece
- carton sour cream: 1 piece (8 ounce)
- all-purpose flour: 2 cups
- baking powder: 1 tsp
- baking soda: 1 tsp
- ground nutmeg: 1 tsp
- salt: 0.5 tsp
- packed brown sugar: 0.75 cup
- pecans: 0.5 cup (chopped)
- ground cinnamon: 1 tsp
Metric Conversion
Stages of cooking
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Grease and flour a 9x13-inch baking pan.
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Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
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Beat eggs and sour cream into butter mixture until smooth.
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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.
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Pour the batter into the prepared baking dish.
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Mix brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.
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Cover the baking dish with plastic wrap and chill 8 hours to overnight.
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
