Make-Ahead Sour Cream Coffee Cake recipe

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Ingredients

¾ 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
½ teaspoon salt
¾ cup packed brown sugar
½ cup chopped pecans
1 teaspoon ground cinnamon

Nutrition Info

304 calories
carbohydrate: 38.3 g
cholesterol: 55.9 mg
fat: 15.9 g
fiber: 0.9 g
protein: 3.5 g
saturatedFat: 8.3 g
servingSize: -
sodium: 271.6 mg
sugar: 24.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 9x13-inch coffee cake

Recipe Note

Easy to put together the night before, then pop in the oven in the morning for a hot, delicious coffee cake.

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