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Overnight Cinnamon Pecan Coffee Cake
This batter and streusel topped breakfast coffee cake can be prepared and chilled in the pan for up to 18 hours before baking.
¾ cup Butter
1 cup Sugar
2 Large Eggs
2 cup All Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Ground Nutmeg
½ tsp Salt
1 cup Sour Cream
¾ cup Brown Sugar
½ cup Chopped Pecans
1 tsp Ground Cinnamon
- 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.