Overnight Coffeecake

Name: Overnight Coffeecake
Ingredients: 1 1/2 sticks (3/4 c.) softened butter or margarine; 2 eggs; 2 c. all-purpose flour; 1 tsp. nutmeg; 3/4 c. firmly packed brown sugar; 1 1/2 tsp. cinnamon; 1 c. sugar; 1 (8 oz.) carton sour cream; 3 tsp. baking powder; 1/2 tsp. iodized salt; 1/2 c. chopped walnuts

11 ingredients

14 steps

Ingredients

1 1/2 sticks (3/4 c.) softened butter or margarine
2 eggs
2 c. all-purpose flour
1 tsp. nutmeg
3/4 c. firmly packed brown sugar
1 1/2 tsp. cinnamon
1 c. sugar
1 (8 oz.) carton sour cream
3 tsp. baking powder
1/2 tsp. iodized salt
1/2 c. chopped walnuts

Directions

1

Grease and flour a 13 x 9 x 2-inch pan.
2

In mixer bowl, combine butter and sugar.
3

Beat until fluffy.
4

Add eggs and sour cream and beat until well blended.
5

In separate bowl, combine flour, baking powder, nutmeg and salt, stirring to mix well.
6

Slowly add to batter, beating on slowest speed.
7

Pour into prepared pan.
8

Combine brown sugar, nutmeg and cinnamon.
9

Mix well.
10

Sprinkle evenly over batter.
11

Cover and refrigerate overnight.
12

Next morning uncover. Bake in preheated 350° oven for 60 to 70 minutes or until toothpick comes out clean and cake pulls away from pan.
13

Makes 12 servings. If cake is baked without chilling, it may be done in 30 minutes in 350° oven.
14

Keep an eye on it.