Make-Ahead Sour Cream Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Easy to put together the night before, then pop in the oven in the morning for a hot, delicious coffee cake. Ingredients:
3/4 cup butter, softened |
1 cup white sugar |
2 eggs |
1 (8 ounce) carton sour cream |
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground nutmeg |
1/2 teaspoon salt |
3/4 cup packed brown sugar |
1/2 cup chopped pecans |
1 teaspoon ground cinnamon |
Directions:
1. Grease and flour a 9x13-inch baking pan.
2. Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
3. Beat eggs and sour cream into butter mixture until smooth.
4. Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.
5. Pour the batter into the prepared baking dish.
6. Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.
7. Cover the baking dish with plastic wrap and chill 8 hours to overnight.
8. Preheat oven to 350 degrees F (175 degrees C).
9. Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.
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