3/4 c. butter or margarine, softened
1 c. sugar
2 eggs
2 c. flour
1 t. baking soda
1 t. nutmeg
1/2 t. salt
1 c. (8 oz.) sour cream
3/4 c. packed brown sugar
1/2 c. chopped pecans or walnuts
1 t. cinnamon
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; add the the creamed mixture alternately with sour cream. Pour into a greased 9 x 13 pan.
In a small bowl, combine the brown sugar, nuts and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes.
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Tips: This coffee cake is great to make if you have a brunch potluck because there is so little work to do in the morning. The topping is just as tasty without the nuts, in case you have nut allergies in the family like I do. If you want to make this even sweeter you can add a powdered sugar glaze on the top after it is done baking. I also shared this at Life as MOM's Recipe Swap.
Recipe from Taste of Home's 2004 Quick Cooking Annual Recipes
1 comments:
Ooohh...I love this one. Love overnight stuff for my mom's group. I can make ahead and bring a warm treat to our meetings.
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