Make-Ahead Coffee CakeThis is a wonderful time-saver because it’s assembled the night before. My kids think the…
Make-Ahead Coffee Cake
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 13×9-in.
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.
Nutrition Facts 1 piece:
- 336 calories, 16g fat (8g saturated fat), 53mg cholesterol, 255mg sodium, 46g carbohydrate (33g sugars, 1g fiber), 4g protein.