Make-Ahead Coffee Cake

 

A super moist coffee cake that can be made ahead. Serve it up nice and warm.

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

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.

A Taste of Home Recipe

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