Overnight Coffee Cake

Last spring a friend of mine brought this coffee cake in for teacher appreciation week and nobody could stop talking about it.  IT WAS SO GOOD and, honestly, I've been thinking about it ever since. I made it this weekend and the best part is that you prep it all the day/night before and bake it the morning you want to eat it.  It couldn't be more convenient!

Here's What You'll Need...
- 3/4 cup butter, softened
- 1 cup sugar
- 2 eggs

- 2 cups flour

- 1 teaspoon baking soda

- 1 teaspoon nutmeg 

- 1/2 teaspoon salt

- 1 cup sour cream

- 3/4 cup brown sugar

- 1/2 cup chopped pecans or walnuts

- 1 teaspoon cinnamon

- 1.5 cups powdered sugar

- 3 tablespoons milk

Step 1 - Cream together your butter and sugar.  Add eggs beating after each one.

Step 2 - In a separate bowl sift together the flour, salt, nutmeg and baking soda.

Step 3 - Add the flour mixture to the butter/sugar mixture, alternating with the sour cream.  

Step 4 - Pour into a greased 9x13 pan, in a small bowl mix together the chopped pecans, brown sugar and cinnamon.  Sprinkle on top of the cake.  Cover and refrigerate overnight.

Step 5 - Remove from the refrigerator 30 minutes before you're going to bake.  Bake at 350 for 35 minutes.  Allow it to cool for 10 minutes and then whisk together the powdered sugar and milk to make an icing to drizzle on top. 

This really couldn't have been more simple and was SO TASTY!  It was great warm with a cup of tea and my kids went crazy for it!  

HAPPY Tuesday, friends!