by Sheryl

Prep: 15 mins | Cook: 35 mins | Additional: 8 hrs. | Total: 8 hrs. 50 mins | Servings: 15 | Yield: 1 9×13-inch coffee cake

Hassle-free, easy to assemble the cake. Make this a day before and pop this in the oven the next day. Guaranteed delicious, and every bite is heaven!


¾ cup butter softened
1 cup white sugar
2 large eggs
1 (8 ounces) carton sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon salt
¾ cup packed brown sugar
½ cup chopped pecans
1 teaspoon ground cinnamon


Step 1: Use cooking spray to grease a 9 x 13-inch baking pan.

Step 2: Add the butter with white sugar in a medium mixing bowl. Use an electric mixer to beat for about 2 minutes or until fluffy. Add in the sour cream ad eggs. Continue to beat until creamy.

Step 3: Combine the baking powder, flour, nutmeg, baking soda, and salt in a different mixing bowl until incorporated. Add this into the egg mixture and whisk until well mixed.

Step 4: Shift the batter into the prepared baking dish.

Step 5: Mix the pecans, brown sugar, and cinnamon in a small mixing bowl until incorporated. Sprinkle this over the batter.

Step 6: Use plastic wrap to cover the dish. Chill in the fridge for 8 hours or overnight.

Step 7: When ready to bake, preheat the oven to 175 degrees C or 350 degrees F.

Step 8: Place the baking dish in the preheated oven and bake for about 35 to 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Step 9: Once done, allow the cake to cool at room temperature.

Nutrition Facts:

Per Serving: 304 calories; protein 3.5g 7% DV; carbohydrates 38.3g 12% DV; fat 15.9g 25% DV; cholesterol 55.9mg 19% DV; sodium 271.6mg 11% DV.

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