Overnight Coffee Cake Tuesday, April 1, 2014


¾ cup butter, softened
1 cup sugar
2 eggs
1 cup sour cream
2 cups all purpose flour
1 tsp baking powder
1 tsp nutmeg
½ tsp salt
1 tsp baking soda
½ cup chopped pecans
1 tsp cinnamon
½ cup brown sugar


Cream butter and sugar until light and fluffy. Add eggs one at a time and beat well. Beat in sour cream. Mix flour, boking powder, soda, nutmeg and salt. Beat into the creamed mixture. Turn into a 9x13 inch pan which has been greased and floured or sprayed with baking spray. Combine brown sugar, pecans and cinnamon. Sprinkle over batter. Cover tightly and refrigerate at least 8 hours, but overnight works fine. Remove from refrigerator, uncover and allow to stand 15 to 20 minutes before baking in a 350 deg oven about 30 minutes or until puffed and brown. Serve warm.


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