Make Ahead Sour Cream Coffee Cake

shared by Jennifer H.

Ingredients

3/4 cup butter, softened

1 cup white sugar

2 eggs

1 (8 ounce) carton sour cream

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

3/4 cup packed brown sugar

1 cup chopped pecans

1 teaspoon ground cinnamon

Directions:

1.     Grease and flour a 9x13-inch pan.  Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.

2.     Beat eggs and sour cream into butter mixture until smooth.

3.     Whisk flour, baking powder, baking soda, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.  (Batter is very thick).

4.     Pour half of the batter into the prepared baking dish.

5.     Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle half the mixture over the batter.  Repeat layers.  Cover the baking dish with plastic wrap and chill 8 hours to overnight. 
Preheat oven to 350.  Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.