I stole this recipe for Make Ahead Coffee Cake from tasteofhome.com who stole it from Cindy Harris from San Antonio, Texas. Assembling this cake the night before, makes this recipe an easy to make Sunday breakfast treat. Butter and sugar are beaten together before adding eggs. In a separate bowl flour, baking soda, nutmeg and salt are whisked together. Then the flour is added to the egg mixture alternately with sour cream. Next the batter is spread into a baking dish and topped with a mixture of brown sugar, pecans and cinnamon. The cake is refrigerated overnight, then baked. Icing made with powdered sugar and milk is drizzled over the cooked cake.

April 7^th is National Coffee Cake Day and making this recipe is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).

Did you know? A coffee cake is a rich, sweet cake-like bread usually served for breakfast or brunch. Coffee cakes often contain fruit, nuts and sometimes a cream cheese filling. They can be frosted or not and are usually best served slightly warm.¹ (see more trivia in the Trivia tab)

The ingredients for this recipe are: ¾ cup butter, 1 cup sugar, 2 large eggs, 2 cups AP flour, 1 tsp baking soda, 1 tsp ground nutmeg, ½ tsp salt, 1 cup sour cream, ¾ cup packed brown sugar, ½ cup chopped pecans or walnuts, 1 tsp ground cinnamon, 1 cup powdered sugar and 1 to 2 tbsp milk

Cream butter and sugar until light and fluffy, 5 to 7 minutes.

Beat in the eggs, 1 at a time.

Then in another bowl, whisk together the flour, baking soda, nutmeg and salt. Beat the flour mixture into the butter mixture a little at a time.

Next add a little of the sour cream. Keep adding the flour mixture alternately with the sour cream.

Next in a small bowl mix brown sugar, pecans and cinnamon together.

Spread the batter into a greased 9×13 baking dish. Sprinkle the pecan mixture on top of the batter.

Refrigerate, covered, overnight. Preheat oven to 350 F. Remove coffee cake from the refrigerator while the oven heats. Bake, uncovered, until a toothpick inserted in the center comes out clean, 35 to 40 minutes.

Cool the cake on a wire rack for 10 minutes. Mix powdered sugar and milk together and then drizzle over the warm cake.

Slice and enjoy!

If you liked this recipe for Make Ahead Coffee Cake then you can also try Buttermilk Coffee Cake, Lemon Coffee Cake, Easy Polish Cream Cheese Coffee Cake or Red, White & Blue Coffee Cake.

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Make Ahead Coffee Cake

Butter and sugar are beaten together before adding eggs. In a separate bowl flour, baking soda, nutmeg and salt are whisked together. Then the flour is added to the egg mixture alternately with sour cream. Next the batter is spread into a baking dish and topped with a mixture of brown sugar, pecans and cinnamon. The coffee cake is refrigerated overnight, then baked. Icing made with powdered sugar and milk is drizzled over the cooked cake.

Course Breakfast

Prep Time 15 minutes

Cook Time 40 minutes

Chilling Time 8 hours

Servings 12 people

Ingredients

• ¾ cup butter softened
• 1 cup sugar
• 2 large eggs room temperature
• 2 cups AP flour
• 1 tsp baking soda
• 1 tsp ground nutmeg
• ½ tsp salt
• 1 cup sour cream
• ¾ cup packed brown sugar
• ½ cup chopped pecans or walnuts
• 1 tsp ground cinnamon

Icing

• 1 cup powdered sugar
• 1 to 2 tbsp milk

Instructions

1. Cream butter and sugar until light and fluffy, 5 to 7 minutes. Beat in the eggs, 1 at a time.
2. In another bowl, whisk together the flour, baking soda, nutmeg and salt.
3. Beat the flour mixture into the butter mixture alternately with the sour cream. Spread into a greased 9×13 baking dish.
4. Mix brown sugar, pecans and cinnamon together and sprinkle on top of the batter. Refrigerate, covered, overnight.
5. Preheat oven to 350 F. Remove coffee cake from the refrigerator while the oven heats. Bake, uncovered, until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
6. Cool on a wire rack for 10 minutes.
7. Mix icing ingredients together and drizzle over the warm coffee cake.