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Make-Ahead Coffee Cake

This is a wonderful time-saver because it's assembled the night before. My kids think the nutty topping, sweet glaze and from-scratch cake make it the ultimate treat. —Cindy Harris, San Antonio, Texas
  • Total Time
    Prep: 15 min. + chilling Bake: 35 min. + cooling
  • Makes
    15 servings

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 3/4 cup packed brown sugar
  • 1/2 cup chopped pecans or walnuts
  • 1 teaspoon ground cinnamon
  • ICING:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons 2% milk

Directions

  • Cream butter and sugar until light and fluffy; beat in 1 egg at a time. In another bowl, whisk together flour, baking soda, nutmeg and salt; beat into creamed mixture alternately with sour cream. Spread into a greased 13x9-in. baking dish.
  • Mix brown sugar, pecans and cinnamon; sprinkle over top. Refrigerate, covered, overnight.
  • Preheat oven to 350°. Remove coffee cake from refrigerator while oven heats. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes.
  • Cool on a wire rack 10 minutes. Mix icing ingredients; drizzle over warm coffee cake.
Nutrition Facts
1 piece: 336 calories, 16g fat (8g saturated fat), 53mg cholesterol, 255mg sodium, 46g carbohydrate (33g sugars, 1g fiber), 4g protein.