Overnight Coffeecake - cooking recipe

Ingredients

1 1/2 sticks (3/4 c.) softened butter or margarine
2 eggs
2 c. all-purpose flour
1 tsp. nutmeg
3/4 c. firmly packed brown sugar
1 1/2 tsp. cinnamon
1 c. sugar
1 (8 oz.) carton sour cream
3 tsp. baking powder
1/2 tsp. iodized salt
1/2 c. chopped walnuts

Preparation

Grease and flour a 13 x 9 x 2-inch pan.
In mixer bowl, combine butter and sugar.
Beat until fluffy.
Add eggs and sour cream and beat until well blended.
In separate bowl, combine flour, baking powder, nutmeg and salt, stirring to mix well.
Slowly add to batter, beating on slowest speed.
Pour into prepared pan.
Combine brown sugar, nutmeg and cinnamon.
Mix well.
Sprinkle evenly over batter.
Cover and refrigerate overnight.
Next morning uncover. Bake in preheated 350\u00b0 oven for 60 to 70 minutes or until toothpick comes out clean and cake pulls away from pan.
Makes 12 servings. If cake is baked without chilling, it may be done in 30 minutes in 350\u00b0 oven.
Keep an eye on it.