3/4 cup of butter, softened 1 cup of sugar 2 eggs 8 ounces of carton sour cream 2 cups of all-purpose flour 1 teaspoon of baking powder 3/4 cups of brown sugar, firmly packed 1 teaspoon of soda 1/2 teaspoon of salt 1 teaspoon of ground nutmeg 1/2 cup of chopped walnuts or pecans 1 teaspoon of ground cinnamon
Cream butter and sugar until light and fluffy. Add eggs and sour cream, mixing well. Combine the flour, baking powder, soda, salt and ground nutmeg and add to the batter, mixing well. Pour into a greased and floured pan, 13x9x2-inches.
Combine the brown sugar, nuts and cinnamon; mix well and sprinkle evenly over the batter in the pan. Cover and place pan in your refrigerator overnight.
About 45-50 minutes before you are ready to serve breakfast, remove the cover and place pan in your preheated oven. Bake at 350ºF. for 35-40 minutes or until cake tests done.
I make this coffee cake for a treat with coffee on Thanksgiving evening. I also do this for Christmas morning. Serves 12.
