Overnight Coffee Cake
photo by ChrisF
- Ready In:
- 1hr 5mins
1 coffee cake
- Cream butter and add sugar gradually.
- Beat at medium speed until light and fluffy.
- Add eggs one at a time and beat.
- Add sour cream and mix well.
- Combine flour and next 4 ingredients.
- Add to creamed mixture and mix well.
- Pour into greased and floured 13x9 pan.
- Combine brown sugar, pecans and cinnamon.
- Sprinkle evenly over batter.
- Cover and chill 8 hours.
- Uncover and bake at 350 degrees for 35 to 45 minutes or til wooden pick comes out clean.
Questions & Replies
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This was very moist and fluffy even with my using fat free sour creme and whole wheat pastry flour. I didn't use all the topping because it looked to me like there was too much when in fact I should have used it all. Nice taste. I made it around 4 pm on Christmas Eve and baked it Christmas morning. Thanks, Marie, for making Christmas morning easier!
I knew that I would enjoy this coffee cake since the recipe is very similar to my own - easy, moist & light! I only had 1/4 cup of pecans so I topped it up with walnuts and I used light sour cream. I also made a major deviation from the recipe - I assembled everything in the morning, baked at dinnertime & served for dessert with a cup of herbal tea (LOL). Thanx Marie!
Very delish!!!! A must if you have over-night guests and will serve breakfast in the AM. The smell is heavenly. Every one will get out of bed, without the wake-up call. Would be good to make up and serve along with a breakfast casserole. Make up both the night before bake and serve in the am. This coffee cake is easy, lite texture and moist. I put it together the night before, took it to work and baked it at the office. The boss and co-workers enjoyed it with their coffee break. This is a keeper! Will make this again anytime, over night guests or not! Note: I may try Cinnamon in the batter instead of nutmeg just as a change.