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Overnight Cinnamon Pecan Coffee Cake Recipe: Easy make-ahead dish for holiday and family breakfasts. Uses basic pantry ingredients.
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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.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 9 pieces

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.