Make-Ahead Coffee Cake


A super moist coffee cake that can be made ahead. Serve it up nice and warm.

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

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 13x9-in. baking dish.

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.




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