Overnight Cinnamon Pecan Coffee Cake

Mark Boughton/styling: Teresa Blackburn
  • Yield: 12 servings


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


  1. To prepare streusel topping, combine sugar, pecans and cinnamon in a 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-inch pan.  Sprinkle streusel topping over the batter.
  6. Cover with plastic wrap and chill 8 to 18 hours.
  7. Preheat oven to 350F.
  8. Bake coffeecake 35 minutes, or until toothpick comes out clean. Can be served warm or at room temperature.

Nutritional Info *per serving

  • Calories 371
  • Fat 19g
  • Saturated Fat 10g
  • Cholesterol 74mg
  • Sodium 333mg
  • Carbohydrate 48g
  • Fiber 1g
  • Sugars 31g
  • Protein 4g