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This is a wonderful time-saver because it's assembled the night before. My kids think the nutty topping, sweet glaze and from-scratch cake make it the ultimate treat. —Cindy Harris, San Antonio, Texas



Total time

50 minutes




  • ¾ cup butter (softened)
  • 1 cup sugar
  • 2 eggs (large, room temperature)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup sour cream
  • ¾ cup brown sugar (packed)
  • ½ cup chopped pecans (or walnuts)
  • 1 teaspoon ground cinnamon
  • 1 cup confectioners\' sugar
  • 1 tablespoons 2 % milk


  1. Cream butter and sugar until light and fluffy; beat in 1 egg at a time. In another bowl, whisk together flour, baking soda, nutmeg and salt; beat into creamed mixture alternately with sour cream. Spread into a greased 13x9-in. baking dish., Mix brown sugar, pecans and cinnamon; sprinkle over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove coffee cake from refrigerator while oven heats. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes., Cool on a wire rack 10 minutes. Mix icing ingredients; drizzle over warm coffee cake.
  2. View the recipe instructions at

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