Name: Overnight Cinnamon Pecan Coffee Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1/2 cup butter (softened); 3/4 cup Sugar; 2 eggs; 1 1/2 cups Flour; 1 teaspoon Baking Powder; 1/2 teaspoon baking soda; 3/4 teaspoon nutmeg; 1/4 teaspoon salt ((omit if using salted butter)); 3/4 cup sour cream; 1/2 cup brown sugar; 1/2 cup chopped pecans; 1 teaspoon Cinnamon

Overnight Cinnamon Pecan Coffee Cake Recipe: Easy make-ahead dish for holiday and family breakfasts. Uses basic pantry ingredients.

I haven’t made a coffee cake in a long time…I usually take the easy route and buy frozen cinnamon rolls when I have a crowd for breakfast! I ran across this overnight cinnamon pecan coffee cake recipe when I was looking for something to make in my new ruffled heart dish. I decided to look through my recipe box and see if there was anything I had not shared with you yet. I found this recipe, torn from a magazine.

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I have no idea where it came from or how long it’s been in my box. What caught my attention what the “overnight” part of the recipe title. I love make-ahead recipes so I decided to give this a try.

It was very simple to make and the only ingredients you might not have are the sour cream and pecans. It’s a very basic coffee cake recipe and because of the sour cream, it’s moist and fluffy. It is, of course, delicious served warm from the oven. I shared a couple of pieces with my dad and it was a few days old by the time I got it to him. He warmed it in the microwave and gave it a definite thumbs up. He said something that made me smile too. He said that it reminded him of a coffee cake my mom used to make. Can’t get any better than that.

Overnight Cinnamon Pecan Coffee Cake Recipe

Overnight Cinnamon Pecan Coffee Cake Recipe: Easy make-ahead dish for holiday and family breakfasts. Uses basic pantry ingredients.

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Course: Breakfast

Cuisine: American

Servings: pieces

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 1 hour

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Ingredients

For the cake:

1/2 cup butter softened
3/4 cup Sugar
2 eggs
1 1/2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon baking soda
3/4 teaspoon nutmeg
1/4 teaspoon salt (omit if using salted butter)
3/4 cup sour cream

For the topping:

1/2 cup brown sugar
1/2 cup chopped pecans
1 teaspoon Cinnamon

Instructions

In the bowl of a standing mixer, or large bowl with a hand mixer, beat the butter and sugar until fluffy, about 2 minutes.
Add eggs, one at a time, mixing just until blended after each addition.
In a separate bowl, whisk together flour, baking powder, baking soda, nutmeg, and salt.
Add flour mixture to butter mixture in two increments, but add the sour cream between the two flour mixture additions. Beat well between additions.
Mix well, scraping the sides of the bowl.
Spread batter into prepared 9 x 9 inch pan or other similar sized baking dish. Batter is a bit stiff but spreadable. (I use Baker's Joy to prepare my baking pans.)
Stir together brown sugar, pecans and cinnamon.
Sprinkle over batter.
Cover pan with plastic wrap and refrigerate for 8 hours. (Can be refrigerated up to 12 hours if needed.)
When ready to bake, preheat oven to 350 degrees F.
Bake for 35 minutes or until a knife inserted in the center comes out clean.

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Today I’m part of a very beautiful tour called Heartfelt & Handmade, hosted by Jennifer from Town and Country Living. (If you’ve never visited her, you should!) There’s a variety of projects, recipes and decor ideas so I hope you have time to take a look at some of the links.

I also want to thank everyone who left a comment or sent an email about my last post featuring my new series, HAVE WANT WATCH WEAR. I LOVED hearing from everyone and enjoyed reading all the recommendations. Some of you wanted me to post once a month, but I’m afraid I won’t have enough to share. I won’t be back with another edition until after Easter, so stay tuned!

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