Make-Ahead Sour Cream Coffee Cake
This yummy sour cream coffee cake is chilled overnight before baking so it’s all ready for you to pop in the oven for a hot, fragrant morning treat.

Grease and flour a 9×13-inch baking pan.

Beat butter and white sugar in a bowl with an electric mixer until light and fluffy about 2 minutes.

Beat eggs and sour cream into butter mixture until smooth.

Whisk flour baking powder baking soda nutmeg and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.

Pour the batter into the prepared baking dish.

Mix the brown sugar pecans and cinnamon in a bowl; sprinkle the mixture over the batter.

Cover the baking dish with plastic wrap and chill 8 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C).