Make-Ahead Sour Cream Coffee Cake

Make-Ahead Sour Cream Coffee Cake

Made  times
It's A New Day 73

"Easy to put together the night before, then pop in the oven in the morning for a hot, delicious coffee cake."
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8 h 50 m servings 304 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Grease and flour a 9x13-inch baking pan.
  2. Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
  3. Beat eggs and sour cream into butter mixture until smooth.
  4. Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.
  5. Pour the batter into the prepared baking dish.
  6. Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.
  7. Cover the baking dish with plastic wrap and chill 8 hours to overnight.
  8. Preheat oven to 350 degrees F (175 degrees C).
  9. Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.


  1. 73 Ratings

Most helpful positive review

I am thrilled to be the first one to review and photograph this wonderful recipe. What a treat it was to wake up, turn on the oven, pop in this coffee cake, and then have a house smelling like ...

Most helpful critical review

This was an epic fail for me..... I tried to use a bunt pan and there was not the room that the cake needed to rise, luckily I alway have a cookie sheet under everything, also in my mixer the ba...

I am thrilled to be the first one to review and photograph this wonderful recipe. What a treat it was to wake up, turn on the oven, pop in this coffee cake, and then have a house smelling like ...

I made half of this recipe in an 8” springform pan. The only changes I made were to omit the nutmeg as I’m not a fan, added 1/2 t. vanilla, and I increased the pecans to around 1/3 cup for my h...

Great recipe - delicious, light and moist. I prepared in a 9 x 13 glass dish and placed in refrigerator last night, this morning I removed and allowed to warm on the counter before placing in o...

EXCELLENT! I love the crunch from the topping. After several mornings of realizing I forgot to make the batter, I decided to go ahead and make it without any refrigeration. If it didn't turn ...

This recipe is easy and delicious even for those of us who don't plan ahead and forget to put it together the night before. I made a batch this morning start to finish and it turned out delicio...

Maridele, Thank you very much for this recipe. It's easy & delicious. I'm not a great baker; so I was thrilled that a cake I made from scratch came out so good. I added about 3/4 cup of blue...

Very simple from scratch coffee cake. Made this for our church breakfast on Easter morning. I loved that I could make it the night before and just pop it into the oven. The cinnamon sugar and pe...

I will make this again, very good and very easy.

This is the second coffee cake I've made, and the second one that tasted awesome but had a really over-moist texture. Considering it's a totally different recipe than the last one I made, I know...

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