Combine first 10 ingredients in a large mixing bowl. Beat at low speed of an electric mixer until moistened; beat at medium speed 3 minutes. Spoon batter into a greased and floured 9" x 13" pan. Cover and chill 8 to 12 hours.
Combine 1/2 cup brown sugar, pecans, and 1 teaspoon cinnamon; place mixture in an airtight container until you're ready to bake the coffee cake.
Preheat the oven to 350°. Sprinkle batter with brown sugar mixture. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Serve warm.
I thought this was a bit basic to be good but the simplcity of makng it the night before & just shoving it the oven in the morning makes it awesome! Served it with fresh fruit salad & yogurt & its a perfect family breakfast....everyone wanted more! A happy replacement for those canned cinnamon buns which I hate but my kids loved. I also reduced the sugar & increased cinnnamon in cake batter. Will add more nuts to topping next time. This recipe is a keeper!
I have been making this coffee cake for over 10 years now. It's the perfect recipe ! It's moist, sweet and delicious. So easy to prepare the night before, shove in the fridge and before coffee begins to brew, shove it in the oven. The house is filled with wonderful smells - it's the perfect way to wake up a housefull of overnight guests so I bake it every year during the holidays.
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