Ingredients
¾ cup softened butter
1 cup white sugar
2 large 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
Grease and flour a 9×13-inch baking pan.
In a large mixing bowl, beat butter and white sugar using an electric mixer, until light and fluffy for approximately two minutes.
Beat in the eggs and sour cream until the mixture becomes smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, nutmeg, and salt until thoroughly combined. Pour this mixture into the butter mixture and stir until you get a smooth batter.
Pour the batter evenly into a prepared baking dish.
Combine brown sugar, chopped pecans, and cinnamon in another bowl. Sprinkle the mixture over the batter.
Cover the baking dish using a plastic wrap and chill for about 8 hours to overnight.
Preheat the oven to 350 degrees F (175 degrees C).
Remove plastic wrap from the dish and bake until a toothpick inserted into the center of the coffee cake comes out clean for about 35 to 40 minutes.
Cooking Time
Prep Time: 15 mins
Cook Time: 35 mins
Additional Time: 8 hrs
Total Time: 8 hrs 50 mins
Servings: 15
Yield: 1 (9×13-inch) coffee cake
Nutrition Facts
304 Calories
16g Fat
38g Carbs
4g Protein