- 3/4 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour (may use your favorite gluten-free substitute)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg (freshly grated if possible)
- 1/2 teaspoon kosher salt
- 1 cup regular sour cream (not fat-free)
- 2/3 cup packed brown sugar
- 1/2 cup chopped pecans
- 1 teaspoon ground cinnamon
Beat the butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add the eggs, one at a time, beating just until blended after each addition.
Combine the flour, baking powder, baking soda, nutmeg and salt; add to the butter mixture alternately with the sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spread the batter into a greased 13×9-inch pan.
For the topping, stir together the brown sugar, pecans and cinnamon; sprinkle over the batter. Cover the baking dish with plastic wrap and chill up to 18 hours.(Optionally, you may bake right away.)
When ready to bake, allow the coffee cake to sit on the counter while the oven preheats to 350 degrees F. Bake for 30 minutes, give or take a few minutes depending on oven, or until the center is just cooked through. To ensure a moist, tender cake, be careful not to over bake. Serve warm or at room temperature.
the fountain avenue kitchen https://fountainavenuekitchen.com/