You are here: Home » Recipes » Overnight Cinnamon Pecan Coffee Cake Overnight Cinnamon Pecan Coffee Cake Recipe by nyers5569 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 PrintEmail Ingredients 3/4 cup butter, softened1 cup white sugar2 large eggs2 cups all purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon nutmeg1/2 teaspoon salt1 cup sour cream3/4 cup firmly packed brown sugar1/2 cup chopped pecans1 teaspoon ground cinnamon Instructions To prepare streusel topping, combine sugar, pecans and cinnamon in a small bowl. To prepare coffee cake, beat butter and sugar until light and fluffy; add eggs, one at a time, beating after each until combined. In a separate bowl, combine flour, baking powder, baking soda, nutmeg and salt. To the egg mixture, add flour mixture, alternately with sour cream, beginning and ending with flour mixture until blended. Spread batter into a greased 13 x 9-inch pan. Sprinkle streusel topping over the batter. Cover with plastic wrap and chill 8 to 18 hours. Preheat oven to 350F. Bake coffeecake 35 minutes, or until toothpick comes out clean. Can be served warm or at room temperature.