Total Time
Prep: 15 min. + chilling Bake: 35 min. + cooling
Makes
15 servings
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
Directions
- 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 13×9-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.
Nutrition Facts
1 piece: 336 calories, 16g fat (8g saturated fat), 53mg cholesterol, 255mg sodium, 46g carbohydrate (33g sugars, 1g fiber), 4g protein.