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Overnight Cinnamon Pecan Coffee Cake Recipe

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This recipe for Overnight Cinnamon Pecan Coffee Cake is from Beverly Sell's Recipe Collection, 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:  
¾ 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 teaspoon ground cinnamon
½ teaspoon salt
1 cup sour cream
topping:
¾ cup firmly packed brown sugar
½ cup chopped pecans
2 teaspoons ground cinnamon
Directions:
Directions:
Prep a 13- x 9-inch pan with baking spray (or butter and flour). If you’re using a large Bundt pan, the nuts could be added to the bottom of pan.
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.
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 your prepped pan.
Make topping; Stir together brown sugar, pecans, and cinnamon; sprinkle over batter. Cover pan with plastic wrap, and chill 8 to 18 hours.
Preheat oven to 350°. Remove cake from refrigerator and discard plastic wrap.
Bake coffee cake 35 minutes or until a toothpick comes out clean. Remove from oven. Serve warm or at room temperature.

 

 

 

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