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Overnight Cinnamon-Pecan Coffee Cake Recipe

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This recipe for Overnight Cinnamon-Pecan Coffee Cake, by , is from The Sneed Family Cookbook Project, 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!

Jackie Sneed


3/4 cup softened butter
1 cup sugar
2 large eggs
2 cups flour
1tsp baking powder
1 tsp baking soda
1 tsp ground nutmeg
1/2 tsp salt
1 cup sour cream
3/4 cup firmly packed brown sugar
3/4 cup chopped pecans
1 tsp ground cinnamon

Beat butter and sugar a medium speed in mixer until light and fluffy
Add eggs, one at a time, beating just until blended after each addition.
Combine flour and next 4 ingredients, add to butter mixture alternately with sour cream, beginning and ending with the flour mixture.
Beat at low speed just until blended after each addition.

Spread batter in a greased and floured 13x9 inch pan.
Stir together the brown sugar, pecans and cinnamon; sprinkle over batter.
Cover pan with plastic wrap tightly, and chill 8 to 18 hours.

Preheatoven to 350
Bake coffee cake 35 minutes or until toothpick in center comes out clean.
Remove from oven.
Serve warm or at room temperature.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes hands-on before chilling
Personal Notes:
Personal Notes:
This is so easy when you need a breakfast or morning-meeting coffee-cake.
After baking, any leftovers freeze well.




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