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 Time15minutes
Cook Time40minutes
Chilling Time8hours
Servings12people
Ingredients
¾cupbuttersoftened
1cupsugar
2large eggsroom temperature
2cupsAP flour
1tspbaking soda
1tspground nutmeg
½tspsalt
1cupsour cream
¾cuppacked brown sugar
½cupchopped pecans or walnuts
1tspground cinnamon
Icing
1cuppowdered sugar
1 to 2tbspmilk
Instructions
Cream butter and sugar until light and fluffy, 5 to 7 minutes. Beat in the eggs, 1 at a time.
In another bowl, whisk together the flour, baking soda, nutmeg and salt.
Beat the flour mixture into the butter mixture alternately with the sour cream. Spread into a greased 9x13 baking dish.
Mix brown sugar, pecans and cinnamon together and sprinkle 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 on a wire rack for 10 minutes.
Mix icing ingredients together and drizzle over the warm coffee cake.