Overnight Cinnamon Pecan Coffee Cake

Overnight Cinnamon Pecan Coffee Cake
Overnight Cinnamon Pecan Coffee Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup butter, softened

  • 1

    cup sugar

  • 2

    large eggs

  • 2

    cups all-purpose flour

  • 1

    tsp. baking powder

  • 1

    tsp. baking soda

  • 1

    tsp. nutmeg

  • 1/2

    tsp. salt

  • 1

    cup sour cream

  • Streusel Topping:

  • 3/4

    cup brown sugar

  • 1/2

    cup chopped pecans

  • 1

    tsp. cinnamon

Directions

Combine ingredients for streusel topping in small bowl. Set aside. 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 & 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 13x9 pan. Sprinkle streusel topping over the batter. Cover with plastic wrap and let chill 8 to 18 hours. Preheat oven to 350 degrees. Bake coffee cake 35 minutes, or until toothpick comes out clean. Can be served warm or at room temperature.

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