Make-Ahead Sour Cream Coffee Cake
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Description
Easy to put together the night before, then pop in the oven in the morning for a hot, delicious coffee cake.
Ingredients
- ¾ 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
- ½ teaspoon salt
- ¾ cup packed brown sugar
- ½ cup chopped pecans
- 1 teaspoon ground cinnamon
Directions
- 1. Grease and flour a 9x13-inch baking pan.
- 2. Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
- 3. Beat eggs and sour cream into butter mixture until smooth.
- 4. 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.
- 5. Pour the batter into the prepared baking dish.
- 6. Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.
- 7. Cover the baking dish with plastic wrap and chill 8 hours to overnight.
- 8. Preheat oven to 350 degrees F (175 degrees C).
- 9. 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
serving: 1 9x13-inch coffee cake
calories: 304 kcal
carbohydrates: 38.3 g
protein: 3.5 g
saturated fat: 8.3 g
cholesterol: 55.9 mg
sodium: 271.6 mg
fiber: 0.9 g
sugar: 24.3 g
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