Overnight Cinnamon Coffee Cake

This is a great recipe for Thanksgiving or Christmas morning or when company is spending the weekend.


3/4 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sour cream
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon

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 a greased and floured 13″ x 9″ pan.  Stir together brown sugar and cinnamon; sprinkle over batter.  Cover pan with plastic wrap and refrigerate overnight.  Bake coffee cake at 350 degrees for 35 minutes or until wooden pick inserted into center of cake comes out clean.  Serve warm or at room temperature.

Serves: 10

This recipe was adapted from Southern Living Magazine.