Make-Ahead Sour Cream Coffee Cake Recipe

This Make-Ahead Sour Cream Coffee Cake Recipe is a moist and deeply spiced morning treat, which features a tangy sour cream batter and a crunchy pecan-cinnamon topping. It’s the ultimate stress-free hosting dish, designed to be prepared the night before so you can simply wake up and bake.

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Make-Ahead Sour Cream Coffee Cake Ingredients

The Cake Batter:

• 3/4 cup Butter, softened: The base fat for a rich crumb. It must be soft to aerate properly with the sugar.
• 1 cup White Sugar: Sweetens the cake base.
• 2 large Eggs: Provides structure and richness.
• 1 (8 ounce) carton Sour Cream: The hero ingredient. The acidity tenderizes the gluten, resulting in an incredibly soft, moist cake that stays fresh for days.
• 2 cups All-Purpose Flour: The structural foundation.
• 1 teaspoon Baking Powder & 1 teaspoon Baking Soda: The leavening agents that ensure the cake rises even after sitting in the fridge overnight.
• 1 teaspoon Ground Nutmeg: This spice gives the cake that distinct “old-fashioned donut” flavor profile.
• 1/2 teaspoon Salt: Balances the sweetness.

The Streusel Topping:

• 3/4 cup Packed Brown Sugar: Creates a caramel-like crust on top.
• 1/2 cup Chopped Pecans: Adds a buttery crunch and nutty flavor.
• 1 teaspoon Ground Cinnamon: The classic aromatic spice that pairs perfectly with coffee.

How To Make Make-Ahead Sour Cream Coffee Cake

1. Prep the Pan: Grease and flour a 9×13-inch baking pan to ensure the cake releases easily.
2. Cream Butter and Sugar: In a bowl with an electric mixer, beat the softened butter and white sugar until the mixture is light and fluffy, about 2 minutes.
3. Add Wet Ingredients: Beat the eggs and the carton of sour cream into the butter mixture. Continue mixing until the batter is smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, ground nutmeg, and salt until thoroughly combined.
5. Make the Batter: Stir the dry mixture into the sour cream mixture just until combined. Do not overmix. Pour the batter evenly into the prepared baking dish.
6. Make the Topping: In a small bowl, mix the brown sugar, chopped pecans, and ground cinnamon. Sprinkle this mixture evenly over the wet batter.
7. Chill (The “Make-Ahead” Step): Cover the baking dish tightly with plastic wrap. Chill in the refrigerator for 8 hours or overnight. This allows the flavors to meld and the flour to hydrate fully.
8. Bake: When ready to serve, preheat the oven to 350 degrees F (175 degrees C). Remove the plastic wrap. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Recipe Tips

• The Power of Nutmeg: Don’t skip the nutmeg in the batter. While cinnamon is in the topping, the nutmeg is what gives the cake base its distinct, warm, bakery-style flavor.
• Chilling Logic: While you can bake this immediately, the overnight rest allows the baking soda to interact slowly with the sour cream, and the flour absorbs the liquid more deeply, resulting in a finer, more velvety texture.
• Checking Doneness: Because of the dense sour cream batter, this cake can sometimes trick you. Make sure the toothpick comes out with only moist crumbs, not wet batter. If the top browns too fast, tent it with foil for the last 10 minutes.
• Room Temperature Ingredients: Even though you are chilling the batter later, start with room temperature eggs and sour cream to ensure they emulsify smoothly into the butter without curdling.

What To Serve With Make-Ahead Sour Cream Coffee Cake

• Black Coffee: The classic pairing; the cake is sweet enough to balance strong coffee.
• Fresh Berries: A bowl of strawberries or blueberries adds a fresh, acidic contrast.
• Scrambled Eggs: Serve alongside savory eggs for a balanced brunch spread.
• Greek Yogurt: A dollop of plain yogurt complements the sour cream tang in the cake.

How To Store Make-Ahead Sour Cream Coffee Cake

• Room Temperature: Cover the cooled cake tightly with foil or plastic wrap. It stays moist at room temperature for up to 3-4 days thanks to the sour cream.
• Freezing: You can freeze individual squares wrapped in plastic wrap for up to 3 months. Thaw in the microwave for 20 seconds for a warm breakfast.

Make-Ahead Sour Cream Coffee Cake Nutrition Facts

• Calories: 320 kcal
• Carbohydrates: 42g
• Fat: 16g
• Protein: 4g
• Sugar: 26g

Nutrition information is estimated per serving.

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