Friday, October 28, 2011

Overnight Coffee Cakes Recipe


    3/4 cup butter, softened
    1 cup sugar
    2 eggs
    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
    1 1/2 cups confectioners' sugar
    3 tablespoons milk

First Directions

    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 to the creamed mixture alternately with sour cream. pour into a greased 13-in. x 9-in. x 2-in. baking dish.
    In a small bowl, combine the brown sugar, pecans and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.
    Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners' sugar and milk; drizzle over warm coffee cake good job