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My review
Make-Ahead Sour Cream Coffee Cake
It's A New Day
"Easy to put together the night before, then pop in the oven in the morning for a hot, delicious coffee cake."
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Ingredients
8 h 50 m servings 304 calsOriginal recipe yields 15 servings (1 9x13-inch coffee cake)
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 304 calories; 15.9 g fat; 38.3 g carbohydrates; 3.5 g protein; 56 mg cholesterol; 272 mg sodium. Full nutrition
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Reviews
Read all reviews 8198 Ratings
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Most helpful positive review
3/15/2012
I am thrilled to be the first one to review and photograph this wonderful recipe. What a treat it was to wake up, turn on the oven, pop in this coffee cake, and then have a house smelling like ...
Most helpful critical review
9/22/2012
This was an epic fail for me..... I tried to use a bunt pan and there was not the room that the cake needed to rise, luckily I alway have a cookie sheet under everything, also in my mixer the ba...
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3/15/2012
I am thrilled to be the first one to review and photograph this wonderful recipe. What a treat it was to wake up, turn on the oven, pop in this coffee cake, and then have a house smelling like ...
5/22/2012
I made half of this recipe in an 8” springform pan. The only changes I made were to omit the nutmeg as I’m not a fan, added 1/2 t. vanilla, and I increased the pecans to around 1/3 cup for my h...
5/12/2012
Great recipe - delicious, light and moist. I prepared in a 9 x 13 glass dish and placed in refrigerator last night, this morning I removed and allowed to warm on the counter before placing in o...
9/1/2012
EXCELLENT! I love the crunch from the topping. After several mornings of realizing I forgot to make the batter, I decided to go ahead and make it without any refrigeration. If it didn't turn ...
7/4/2012
This recipe is easy and delicious even for those of us who don't plan ahead and forget to put it together the night before. I made a batch this morning start to finish and it turned out delicio...
7/4/2013
Maridele, Thank you very much for this recipe. It's easy & delicious. I'm not a great baker; so I was thrilled that a cake I made from scratch came out so good. I added about 3/4 cup of blue...
4/8/2012
Very simple from scratch coffee cake. Made this for our church breakfast on Easter morning. I loved that I could make it the night before and just pop it into the oven. The cinnamon sugar and pe...
4/13/2012
This is the second coffee cake I've made, and the second one that tasted awesome but had a really over-moist texture. Considering it's a totally different recipe than the last one I made, I know...