Overnight Coffee Cake


'This is a wonderful time-saver because it's assembled the night before,' explains Cindy Harris of San Antonio, Texas. 'My kids think that the nutty topping, sweet glaze and from scratch cake make it the ultimate treat.'

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
12 servings


  • ¾ cup butter, softened

  • 1 cup sugar

  • 2 eggs

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon ground nutmeg

  • ½ teaspoon salt

  • 1 cup sour cream

  • ¾ cup packed brown sugar

  • ½ cup chopped pecans or walnuts

  • 1 teaspoon ground cinnamon

  • 1 ½ cups confectioners' sugar

  • 3 tablespoons milk


  1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream. pour into a greased 13-in. x 9-in. x 2-in. baking dish.

  2. In a small bowl, combine the brown sugar, pecans and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.

  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners' sugar and milk; drizzle over warm coffee cake.