Overnight Cinnamon-Pecan Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The batter for this streusel-topped breakfast sheet cake can be prepped and chilled in the pan up to 18 hours before baking. Ingredients:
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 |
Directions:
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. 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. Stir together brown sugar, pecans, and cinnamon; sprinkle over batter. Cover pan with plastic wrap, and chill 8 to 18 hours.
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.
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