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Overnight Cinnamon Pecan Coffee Cake

Overnight Cinnamon Pecan Coffee Cake -The most perfect cake for Christmas morning. This very easy to make batter is topped with the most delicious cinnamon pecan topping. Prepped the night before, it smells heavenly baking on Christmas morning.
Prep Time20 mins
Cook Time50 mins
Overnight in fridge8 hrs
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: coffee cake, pecans
Servings: 8 servings
Author: Lora

Ingredients

  • ¾ cup butter* softened, could sub with dairy-free butter sticks (I like Earth Balance)
  • 1 cup granulated 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
  • ½ teaspoon salt
  • 1 cup sour cream* could sub with unsweetened coconut milk
  • ¾ cup firmly packed brown sugar
  • ½ cup chopped pecans
  • 2 teaspoons ground cinnamon

Instructions

  • Prep your 9-inch spring form pan (or 13- x 9-inch pan) with baking spray (or butter and flour). If you’re using a large Bundt pan, the nuts could be added to the bottom of pan. 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 your prepped 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°. Remove cake from refrigerator and discard plastic wrap.
  • Bake coffee cake 35 minutes. Lower the temperature to 325 F and bake about another 20-30 minutes, or until a knife inserted in center comes out clean. Remove from oven. Serve warm or at room temperature.

Notes

  • Gluten-free 1-1 baking flour could be used to make this totally GF (I like King Arthur's or Bob's Red Mill...both are equally great to bake with).
  • This coffee cake could be made dairy-free. You could use your favorite margarine (I like Earth Balance, but there are other options out there now that are really great) in place of the butter.
  • You could sub coconut milk yogurt (unsweetened) or even almond milk yogurt for the sour cream.