Categories: Breakfast

Ingredients

• 3/4 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 2 cups flour
• 1 tsp baking soda
• 1 tsp nutmeg
• 1/2 tsp salt
• 8 oz sour cream
• 3/4 cup packed brown sugar
• 1/2 cup chopped pecans or walnuts
• 1 tsp ground cinnamon
• 1 cup confectioners' sugar
• 1-2 tbsp milk

Directions

1. Cream softened butter and sugar until light and fluffy; beat in eggs, one at a time. In another bowl, whisk together flour, baking soda, nutmeg and salt; beat into the creamed mixture alternately with sour cream. Spread batter into a greased 13×9-inch baking dish.

2. Mix brown sugar, pecans and cinnamon; sprinkle over top. Refrigerate, covered, overnight.

3. 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.

4. Cool on a wire rack 10 minutes. Mix confectioners’ sugar and milk; drizzle over warm coffee cake.

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