Ingredients
3/4 cup butter, softened1 cup sugar2 large eggs, room temperature2 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground nutmeg1/2 teaspoon salt1 cup sour cream3/4 cup packed brown sugar1/2 cup chopped pecans or walnuts1 teaspoon ground cinnamonICING:1 cup confectioners’ sugar1 to 2 tablespoons 2% milk
Preparation
Cream butter and sugar until light and fluffy, 5-7 minutes; beat in eggs, 1 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.
