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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 9x13 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.