In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, nutmeg, and salt; add to the creamed mixture alternately with sour cream. Pour into a greased 13x9x2 inch baking dish.
In a small bowl, combine the brown sugar, peacans, and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes.
Combine confectioners' sugar and milk; drizzle over warm coffee cake.
Originally Submitted
12/22/2009
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