Shelly's Recipe

OVERNIGHT CINNAMON PECAN COFFEE CAKE

Category: Coffee Cake

3/4 cup butter, softened
1 cup sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup sour cream
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
2 teaspoons ground cinnamon

Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 4 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spread batter into a greased and floured 13- x 9-inch pan.

Stir together brown sugar, pecans, and cinnamon; sprinkle over batter. Cover pan with plastic wrap, and chill 8 to 18 hours.

Preheat oven to 350. Bake coffee cake 35 minutes or until a wooden pick inserted in center comes out clean. Remove from oven. Serve warm or at room temperature. Makes 8 to 10 servings