MAKE-AHEAD COFFEE CAKE

Make-Ahead Coffee Cake image

This is a wonderful time-saver because it's assembled the night before. My kids think the nutty topping, sweet glaze and from-scratch cake make it the ultimate treat. -Cindy Harris, San Antonio, Texas

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 336 calories, Fat 16g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 255mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.