Overnight Cinnamon Pecan Coffee Cake
- Streusel Topping:
- 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
- 3/4 cup brown sugar
- 1/2 cup chopped pecans
- 1 tsp. cinnamon
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.