Overnight Cinnamon Pecan Coffee Cake

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Updated: 7/22/2020

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

Serves: 12 Save

Ingredients (12)

  • 3/4 cup butter, softened
  • 1 cup white sugar
  • 2 large eggs
  • 2 cup 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

Directions

  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.