Overnight Cinnamon-Pecan Coffee Cake

• 3/4 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
• 1/2 teaspoon salt
• 1 cup sour cream 
• 3/4 cup firmly packed brown sugar
• 1/2 cup chopped pecans
• 1 teaspoon ground cinnamon

1. 1. 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.
2. 2. 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 a greased and floured 13- x 9-inch pan.
3. 3. Stir together brown sugar, pecans, and cinnamon; sprinkle over batter. Cover pan with plastic wrap, and chill 8 to 18 hours.
4. 4. Preheat oven to 350°. Bake coffee cake 35 minutes or until a wooden pick inserted in center comes out clean. Remove from oven. Serve warm or at room temperature.

I got this recipe from Southern Living magazine.  I am not a huge nutmeg fan and I think this coffee cake would be good if you like nutmeg.  If I were to make it again I would substitute cinnamon for the nutmeg.

Megan-2.5/5

Jesse-3.5/5