Make-Ahead Sour Cream Coffee Cake

Make-Ahead Sour Cream Coffee Cake

57
It's A New Day 61

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

Ingredients

8 h 50 m {{adjustedServings}} servings 304 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

57
  1. 70 Ratings

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I am thrilled to be the first one to review and photograph this wonderful recipe. What a treat it was to wake up, turn on the oven, pop in this coffee cake, and then have a house smelling like ...

I made half of this recipe in an 8” springform pan. The only changes I made were to omit the nutmeg as I’m not a fan, added 1/2 t. vanilla, and I increased the pecans to around 1/3 cup for my h...

Great recipe - delicious, light and moist. I prepared in a 9 x 13 glass dish and placed in refrigerator last night, this morning I removed and allowed to warm on the counter before placing in o...