Prep: 15 mins | Cook: 35 mins | Additional: 8 hrs. | Total: 8 hrs. 50 mins | Servings: 15 | Yield: 1 9×13-inch coffee cake
I am amazed by the taste of this incredible coffee cake! I loved every bite of it. I am so happy that I decided to give it a try. It will take you about 8 hours to overnight to make this cake but I promise you that it is worth the wait!
¾ cup butter softened
1 cup white sugar
2 large eggs
1 (8 ounces) carton sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon salt
¾ cup packed brown sugar
½ cup chopped pecans
1 teaspoon ground cinnamon
Step 1: Apply cooking spray in a 9×13-inch baking pan.
Step 2: In a medium mixing bowl, add in the butter and white sugar. Beat for 2 minutes using an electric mixer until it becomes fluffy.
Step 3: Add in sour cream and eggs into the butter mixture and beat until well mixed and creamy.
Step 4: In another mixing bowl, add in baking powder, flour, nutmeg, baking soda, and salt. Whisk until well mixed then transfer the mixture into the egg mixture. Whisk until well combined.
Step 5: Transfer the batter into the greased baking dish.
Step 6: In a small mixing bowl, add in the pecans, brown sugar, and cinnamon. Stir until well mixed then sprinkle the mixture on top of the batter.
Step 7: Cover with plastic wrap and place inside the fridge for 8 hours or overnight to chill.
Step 8: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 9: Remove the cover of the baking dish. Place inside the preheated oven and bake for 35 to 40 minutes or until a toothpick comes out clean after inserting in the middle of the cake.
Step 10: Remove from the oven and let it sit at room temperature to cool.
Step 11: Serve and 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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