Rating: 4.5 stars 4.6
110 Ratings
  • 5 star values: 86
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0

Easy to put together the night before, then pop in the oven in the morning for a hot, delicious coffee cake.

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
8 hrs
total:
8 hrs 50 mins
Servings:
15
Yield:
1 9x13-inch coffee cake
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease and flour a 9x13-inch baking pan.

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  • 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

304 calories; protein 3.5g; carbohydrates 38.3g; fat 15.9g; cholesterol 55.9mg; sodium 271.6mg. Full Nutrition
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