Overnight Cinnamon Pecan Coffee Cake

I love breakfast so when my mom was visiting this past week she brought along a recipe she knew I would love.  Now the reason being is not only was it a breakfast recipe but because it had cinnamon and pecans, two of my favorite things.  My mom knows me too well…after all she is my mom.  The only thing is, we planned to make it Friday night so we could have it on Saturday morning before she headed home.  But we got so wrapped up in watching It’s Complicated that we totally forgot about making the coffee cake.  By the way on a side note, if you haven’t seen It’s Complicated you have to watch it.  So funny!  Merly Streep’s character owns a bakery and honestly it’s my dream bakery.  It my dream to have such an adorable bakery just like that.  And one more thing, and I hope this doesn’t ruin it for those of you who haven’t seen it, but I would love her kitchen and wouldn’t hire someone to re-do it.  The refrigerator alone is a dream.  Ok, now back to this recipe.  My mom left and as I was telling you we didn’t get to make it on Friday night.  I knew I couldn’t pass up making this so Saturday night I prepared it and stuck it in the refrigerator so we could have it on Sunday morning.  I have to say it was so easy to just wake up turn on the oven and 30 minutes later have our breakfast.  The hubby liked it so much he ate a big, no large portion of it.  Again, I’ve said this before but I seriously hope the girls get his metabolism.  The coffee cake was a hit and the girls especially loved it.  I think they are inheriting my love for cinnamon too because they actually said “innamon” when they saw it. 

Now my mom couldn’t remember where she got this recipe so if you know please let me know so I can make note and also share with my mom.  I did make some slight changes to the original recipe…as always used white whole wheat instead of all-purpose, used cinnamon in the batter as well as the topping, and reduced the nutmeg amount to 1/2 instead of 1 tsp.  Overall, this was a hit in our house so I hope you like it as much as we did.  And mom, thanks for the recipe!

Overnight Cinnamon Pecan Coffee Cake

Print Recipe

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 cup sugar

2 eggs

2 cups white whole wheat flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 cup light sour cream

3/4 cup light brown sugar, firmly packed

1/2 cup pecans

1 tsp cinnamon

Instructions:

Beat butter, sugar until fluffy.  Add eggs one at a time, beating just until blended.

Combine flour and next five ingredients, add to butter mixture alternately with sour cream, beginning and ending with flour mixture.  Beat at low speed until blended.  Spread batter into a greased and floured 13×9 pan.

Stir together brown sugar, pecans and cinnamon.  Sprinkle over batter.  Cover with plastic wrap and chill overnight.

Preheat oven to 350.  Bake 30 to 35 minutes or until a toothpick inserted in middle comes out clean.  Cool 5 to 10 minutes.  Serve warm.