Prep time: 15 mins | Cook time: 35 mins | Additional time: 8 hrs | Total time: 8 hrs 50 mins | Servings: 15 | Yield: 1 9×13-inch coffee cake
Easy to make and seriously delicious! This Sour Cream Coffee Cake with a delectable cinnamon pecan topping is a must-try! This cake is perfect to serve for breakfast or brunch.
This cake uses simple, readily available ingredients. It’s excellent if you are looking for another east brunch or dessert. The pecan topping brings this cake to heights! A tender and perfectly sweet cake that you cannot resist!
Assemble this cake the night before and pop it in the oven the next day. You can store any leftovers for up to 2 days on the countertop or in the fridge for up to 5 days.
2 large eggs
¾ c. butter, softened
1 c. white sugar
1 (8 oz.) carton sour cream
2 c. all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground nutmeg
¾ c. packed brown sugar
½ tsp salt
1 tsp ground cinnamon
½ c. chopped pecans
HOW TO MAKE MAKE-AHEAD SOUR CREAM COFFEE CAKE
Using cooking spray, grease a 9 x 13-inch baking pan.
Place the butter and white sugar in a medium mixing bowl. Beat using an electric mixer for about 2 minutes until fluffy.
Into the butter mixture, add the sour cream and eggs. Beat well until creamy.
Place the baking powder, flour, nutmeg, baking soda, and salt in a different mixing bowl. Mix well until blended, then add this to the egg mixture. Beat well until incorporated.
Into the greased baking dish, transfer the batter.
Combine the pecans, brown sugar, and cinnamon in a small mixing bowl. Then, sprinkle this over the batter.
Tent the dish using plastic wrap. Chill in the fridge for at least 8 hours or overnight.
Ready the oven to 350 degrees F or 175 degrees C.
Remove the chilled cake from the fridge and take off the cover. Bake in the preheated oven for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven when done and let it cool before serving. Enjoy!
Per Serving: 304 calories; protein 3.5g 7% DV; carbohydrates 38.3g 12% DV; fat 15.9g 25% DV; cholesterol 55.9mg 19% DV; sodium 271.6mg 11% DV.
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