#3713 - Overnight Sour Cream Coffee Cake

(by Shirley McNevich)

(this recipe is for Dec. 22nd)

3/4 cup softened butter
1 cup white sugar
2 eggs
1 - 8oz. Breakstone's sour cream
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. nutmeg
1/2 tsp. salt
3/4 cup Domino's dark brown sugar (packed)
1/2 cup chopped pecans
1 tsp. cinnamon

In a mixer add softened butter and white sugar--beat. Add eggs--beat. Add sour cream--beat. Add baking powder, baking soda, nutmeg and salt--beat. Slowly add flour--beat. Pour batter into a greased and floured 9 x 13 cake pan. In a bowl add brown sugar, chopped pecans and cinnamon--stir to mix. Sprinkle the pecan mixture evenly over the top of the batter. Tightly place Saran wrap over the top of the cake pan (making sure that it it NOT touching the batter) and refrigerate overnight. The next day remove the plastic wrap and bake at 350 degrees 35-45 minutes--test with a toothpick for doneness. Serve warm or cool completely.