Overnight Cinnamon Pecan Coffee Cake

  • Yield 12 servings

This batter and streusel topped breakfast coffee cake can be prepared and chilled in the pan for up to 18 hours before baking.

Mark Boughton/styling: Teresa Blackburn


3/4 cup butter, softened
1 cup white sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1/2 teaspoon salt
1 cup sour cream
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon


  1. To prepare streusel topping, combine sugar, pecans and cinnamon in a small bowl.
  2. To prepare coffee cake, beat butter and sugar until light and fluffy; add eggs, one at a time, beating after each until combined.
  3. In a separate bowl, combine flour, baking powder, baking soda, nutmeg and salt.
  4. To the egg mixture, add flour mixture, alternately with sour cream, beginning and ending with flour mixture until blended.
  5. Spread batter into a greased 13 x 9-inch pan.  Sprinkle streusel topping over the batter.
  6. Cover with plastic wrap and chill 8 to 18 hours.
  7. Preheat oven to 350F.
  8. Bake coffeecake 35 minutes, or until toothpick comes out clean. Can be served warm or at room temperature.



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