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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Overnight Cinnamon Pecan Coffee Cake Recipe

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This recipe for Overnight Cinnamon Pecan Coffee Cake is from The Lazarchik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Coffee Cake:
3/4 c. butter, softened
1 c. granulated sugar
2 large eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. nutmeg
1/2 tsp. salt
1 c. sour cream

Streusel Topping:
3/4 c. firmly packed brown sugar
1/2 c. chopped pecans
1 tsp. cinnamon
Directions:
Directions:
1. To prepare streusel topping: combine sugar, pecans, and cinnamon in small bowl.

2. To prepare coffee cake: beat butter and sugar until light and fluffy: add eggs one at a time beating after each until combined.

3. In a separate bowl combine flour, baking powder, baking soda, nutmeg, and salt.

4. To the egg mixture add flour mixture alternately with sour cream - beginning and ending with flour mixture until blended.

5. Spread batter into a greased 13 x 9 pan. Sprinkle streusel topping over the batter.

6. Cover with plastic and let chill 8 to 18 hours.

7. Preheat oven to 350F.

8. Bake coffee cake 35 minutes or until toothpick comes out clean. Serve warm or at room temperature.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Found this recipe by Jody Nyers of Conway, S.C. in the American Profile paper that comes with the newspaper. I tried it and my granddaughter, Grace, says it is a keeper! The cake is very moist.

 

 

 

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