RECIPE FOR COFFEE CAKE

What makes me love this recipe, is the fact that I can put it together the night before and still have that fresh baked coffee cake when I get up and have no prep time.

Frosting:
1-1/2 cups homemade powdered sugar
3 TBS brewed coffee

Spray a 9x13 pan with vegetable oil.

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream. Pour into the prepared baking dish.

In a small bowl, combine the brown sugar, pecans and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.

PREHEAT oven to 350 degrees.

Bake, uncovered, for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine powdered sugar and milk; drizzle over warm coffee cake.

NOTE:
You can also make a strudel topping using 1/2 cup brown sugar, packed, 1/3 cup flour, 1 tsp cinnamon, 1/4 cup butter, 1/2 cup pecans, chopped/roasted.