Save on Pinterest

Make-Ahead Coffee Cake

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
    Prep: 15 min. + chilling Bake: 35 min. + cooling
  • Makes
    15 servings


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 3/4 cup packed brown sugar
  • 1/2 cup chopped pecans or walnuts
  • 1 teaspoon ground cinnamon
  • ICING:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons 2% milk


  • 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.
Nutrition Facts
1 piece: 336 calories, 16g fat (8g saturated fat), 53mg cholesterol, 255mg sodium, 46g carbohydrate (33g sugars, 1g fiber), 4g protein.

Recommended Video


Click stars to rate
Average Rating:
  • rafelle
    Apr 18, 2020

    This is a delicious and moist coffee cake. The topping is the best! I didn't add the nutmeg in the cake. We don't like nutmeg. I will make it again!

  • Teresa
    Jan 17, 2020

    This was good, but I didn't care for the rise that I got out of the coffeecake and both my husband and I thought there was a bit too much sugar topping on it. I would make again but it needs some tweaking.

  • harleygirl1959
    Dec 28, 2019

    Made this for Christmas morning this year, since I didn't have any nutmeg I used allspice. I made the toppings with walnuts. This has now became our favorite coffee cake. It was a huge hit with everyone. By far the best we've tasted and I've been making coffe cakes for our Christmas mornings for the past 6 years, trying a different one every year because I couldn't find one that everyone liked till now.

  • Kathy
    Dec 22, 2019

    Got it in the fridge to bake in the morning, I added cinnamon to the batter.... can't wait to taste it! Wondering if it could be baked immediately after making, is the overnight refrigeration necessary??

  • Estelle
    Jan 22, 2019

    1 use less nutmeg in batter 2 only use 1/2 cup brown sugar in topping—too sweet 3 powdered sugar can also be reduced Overall an easy overnight to make

  • Amy
    Dec 25, 2018

    Very good and easy to make. Since we love cinnamon I added some to the batter and more to the topping. It was very moist and crunchy on top. There was no problem with rising but I used a new box of baking soda. Will make again.

  • tsuop
    Dec 21, 2018

    Wonderful cake. I don't like nutmeg, so I eliminated it in the cake

  • Mundaca
    Nov 28, 2017


  • TracyKingsley
    Jan 13, 2016

    Loved being able to put this together the night before. It was delicious and the nutmeg made it taste like Christmas. It was a big hit on Christmas morning. Everyone loved it!

  • Roxxannie
    Apr 14, 2013

    Very moist and good coffee cake. Have made it when we have company and everyone thought it was yummy!