- 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
Overnight Cinnamon Pecan Coffee Cake
Yield: 8-10 servings
A longtime family favorite, this recipe is really basic but tastes just like a good coffee cake should.
Ingredients
Ingredients
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.