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Overnight Cinnamon Pecan Coffee Cake

This batter and streusel topped breakfast coffee cake can be prepared and chilled in the pan for up to 18 hours before baking.
Course: Breakfast, Dessert
Keyword: cinnamon, pecan
Servings: 0
Author: Relish

Ingredients

  • 3/4 cup butter softened
  • 1 cup white sugar
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup sour cream

Streusel Topping:

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

Instructions

  • To prepare streusel topping, combine sugar, pecans and cinnamon in a small bowl.
  • To prepare coffee cake, beat butter and sugar until light and fluffy; add eggs, one at a time, beating after each until combined.
  • In a separate bowl, combine flour, baking powder, baking soda, nutmeg and salt.
  • To the egg mixture, add flour mixture, alternately with sour cream, beginning and ending with flour mixture until blended.
  • Spread batter into a greased 13 x 9-inch pan. Sprinkle streusel topping over the batter. Cover with plastic wrap and chill 8 to 18 hours.
  • Preheat oven to 350F.
  • Bake coffeecake 35 minutes, or until toothpick comes out clean. Can be served warm or at room temperature.

Notes

Recipe By: Relish
Serving Size: 12