Overnight Cinnamon-Pecan Coffee Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.8 cup firmly brown sugar packed
• 0.8 cup butter softened
• 2 large eggs 
• 2 cups flour all-purpose
• 1 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground nutmeg 
• 0.5 cup pecans chopped
• 0.5 teaspoon salt 
• 1 cup cup heavy whipping cream sour

Equipment

• frying pan
• oven
• plastic wrap
• hand mixer

Directions

1. Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy.
2. Add eggs, 1 at a time, beating just until blended after each addition.
3. Combine flour and next 4 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
4. Spread batter into a greased and floured 13- x 9-inch pan.
5. Stir together brown sugar, pecans, and cinnamon; sprinkle over batter. Cover pan with plastic wrap, and chill 8 to 18 hours.
6. Preheat oven to 35
7. Bake coffee cake 35 minutes or until a wooden pick inserted in center comes out clean.
8. Remove from oven.
9. Serve warm or at room temperature.