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Make-Ahead Sour Cream Coffee Cake


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  • 3/4 cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1 (8 ounce) carton sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon


Preparation time 20mins
Cooking time 50mins


Step 1

Prep 15 m Cook 35 m Ready In 8 h 50 m
Grease and flour a 9x13-inch baking pan.
Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
Beat eggs and sour cream into butter mixture until smooth.
Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.
Pour the batter into the prepared baking dish.
Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.
Cover the baking dish with plastic wrap and chill 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.


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