Overnight Cinnamon Pecan Coffee Cake
Mark Boughton/styling: Teresa Blackburn
- Yield: 12 servings
Ingredients
- 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
Instructions
- To prepare streusel topping, combine sugar, pecans and cinnamon in a small bowl.
- To prepare coffee cake, beat butter and sugar until light and fluffy; add eggs, one at a time, beating after each until combined.
- In a separate bowl, combine flour, baking powder, baking soda, nutmeg and salt.
- To the egg mixture, add flour mixture, alternately with sour cream, beginning and ending with flour mixture until blended.
- Spread batter into a greased 13 x 9-inch pan. Sprinkle streusel topping over the batter.
- Cover with plastic wrap and chill 8 to 18 hours.
- Preheat oven to 350F.
-
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