Make-Ahead Coffee Cake
TOTAL TIME: Prep: 15 min. + chilling Bake: 35 min. + cooling
YIELD: 15 servings.
This is a wonderful timesaver because it's assembled the night before. My kids think the nutty topping, sweet glaze and from-scratch cake make it the ultimate treat. —Cindy Harris, San Antonio, Texas
Ingredients
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3/4 cup butter, softened
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1 cup sugar
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2 large eggs, room temperature
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground nutmeg
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1/2 teaspoon salt
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1 cup sour cream
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3/4 cup packed brown sugar
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1/2 cup chopped pecans or walnuts
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1 teaspoon ground cinnamon
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ICING:
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1 cup confectioners' sugar
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1 to 2 tablespoons 2% milk
Directions
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1.
Cream butter and sugar until light and fluffy, 5-7 minutes; beat in eggs, 1 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.
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2.
Mix brown sugar, pecans and cinnamon; sprinkle over top. Refrigerate, covered, overnight.
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3.
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.
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4.
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.
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