Make-Ahead Sour Cream Coffee Cake

This yummy sour cream coffee cake is chilled overnight before baking so it's all ready for you to pop in the oven for a hot, fragrant morning treat.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 304 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 (8 ounce) carton sour cream
• 0.5 teaspoon salt
• 0.75 cup butter, softened
• 0.5 cup chopped pecans
• 0.75 cup packed brown sugar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Grease and flour a 9x13-inch baking pan.

Step 3

Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.

Step 4

Beat eggs and sour cream into butter mixture until smooth.

Step 5

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.

Step 6

Pour the batter into the prepared baking dish.

Step 7

Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.

Step 8

Cover the baking dish with plastic wrap and chill 8 hours to overnight.

Step 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.