Bready or Not: Overnight Cinnamon Pecan Coffee Cake

Posted by on Dec 24, 2014 in Blog, Bready or Not, breakfast, cake, main dish | Comments Off on Bready or Not: Overnight Cinnamon Pecan Coffee Cake

Merry Christmas to those who celebrate! Whether or not you observe the holiday, I offer a breakfast cake recipe that you can throw together tonight and bake in the morning.

Overnight Cinn Pecan Coffee Cake

It will serve a whole bunch of people. The leftovers are delicious. And heck, it’s CAKE. For breakfast. Actually, it’d be pretty darn good at any time of day.

Overnight Cinn Pecan Coffee Cake

Sour cream is the secret weapon here. It creates a cake that is moist and luscious without any sour cream taste. Combine that tenderness with the crackled top and the crunch of pecans, and you have a total winner.

Overnight Cinn Pecan Coffee Cake

Tweaked from Overnight Cinnamon Pecan Coffee Cake at Relish Magazine.

Bready or Not: Overnight Cinnamon Pecan Coffee Cake

  • Cake:
  • 3/4 cup unsalted butter (1 1/2 sticks), softened
  • 1 cup white sugar
  • 2 large eggs, room temperature
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • Streusel:
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup chopped pecans (or walnuts)
  • 1 teaspoon ground cinnamon

Make the streusel topping first by combining the brown sugar, pecans and cinnamon in a small bowl. Set aside.

In a big bowl, beat the butter and white sugar until light and fluffy; add the eggs, one at a time, beating well after each.

In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, nutmeg and salt. Slowly add the flour mix to the eggs and butter. Pause to add in some sour cream, then more flour, going back and forth until it's all blended.

Apply nonstick spray to a 9x13-inch pan. Pour in the batter and spread to the edges. Sprinkle the streusel all over the top.

Cover well with plastic wrap and chill overnight, or up to 18 hours.

Preheat the oven at 350-degrees. Remove the plastic wrap. Bake the cake for 35 minutes, or until a toothpick comes out clean. Serve warm or at room temperature.

!HO HO HO & OM NOM NOM!

Make the streusel topping first by combining the brown sugar, pecans and cinnamon in a small bowl. Set aside.  In a big bowl, beat the butter and white sugar until light and fluffy; add the eggs, one at a time, beating well after each.  In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, nutmeg and salt. Slowly add the flour mix to the eggs and butter. Pause to add in some sour cream, then more flour, going back and forth until it's all blended.  Apply nonstick spray to a 9x13-inch pan. Pour in the batter and spread to the edges. Sprinkle the streusel all over the top.  Cover well with plastic wrap and chill overnight, or up to 18 hours.  Preheat the oven at 350-degrees. Remove the plastic wrap. Bake the cake for 35 minutes, or until a toothpick comes out clean. Serve warm or at room temperature.  !HO HO HO & OM NOM NOM!