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Overnight Cinnamon-Pecan Coffee Cake

Hands-on time 15 mins
time 8 hrs, 50 mins
Yield Makes 8 to 10 servings
The batter for this streusel-topped breakfast sheet cake can be prepped and chilled in the pan up to 18 hours before baking.

Ingredients

  • 3/4 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon

How to Make It

  1. Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

  2. Combine flour and next 4 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spread batter into a greased and floured 13- x 9-inch pan.

  3. Stir together brown sugar, pecans, and cinnamon; sprinkle over batter. Cover pan with plastic wrap, and chill 8 to 18 hours.

  4. Preheat oven to 350°. Bake coffee cake 35 minutes or until a wooden pick inserted in center comes out clean. Remove from oven. Serve warm or at room temperature.