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 caloriescarbohydrate: 38.3 gcholesterol: 55.9 mgfat: 15.9 gfiber: 0.9 gprotein: 3.5 gsaturatedFat: 8.3 gservingSize: -sodium: 271.6 mgsugar: 24.3 gtransFat: : -unsaturatedFat: : -
Directions Make-Ahead Sour Cream Coffee Cake
Directions
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Grease and flour a 9x13-inch baking pan.
Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
Beat eggs and sour cream into butter mixture until smooth.
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.
Pour the batter into the prepared baking dish.
Mix the brown sugar, pecans, and cinnamon in a bowl, sprinkle the mixture over the batter.
Cover the baking dish with plastic wrap and chill 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
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.