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.
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
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
- 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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Emile Henry baking dishes!
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!