Ingredients
- 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
Reviews
1 use less nutmeg in batter 2 only use 1/2 cup brown sugar in topping—too sweet 3 powdered sugar can also be reduced Overall an easy overnight to make
Very good and easy to make. Since we love cinnamon I added some to the batter and more to the topping. It was very moist and crunchy on top. There was no problem with rising but I used a new box of baking soda. Will make again.
Wonderful cake. I don't like nutmeg, so I eliminated it in the cake
Great
Loved being able to put this together the night before. It was delicious and the nutmeg made it taste like Christmas. It was a big hit on Christmas morning. Everyone loved it!
Very moist and good coffee cake. Have made it when we have company and everyone thought it was yummy!
Nice thought to be able to put the ingredients into a pan overnight, then bake in the morning, but I thought this turned out rather dry. It also didn't rise as I thought it would either. Will go back to my old recipe.
Wonderfully moist coffee cake. It is so easy to throw the ingredients together and bake the next morning. Most coffee cakes I have seen bake close to an hour. This cuts down on the time with most prep work done the day before, only baking and putting a drizzle on it before heading out the door. Everyone I have served it to loves it.