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Add a photoServings: 12
Ingredients
- 3/4 c. Margarine, softened
- 1 c. Sugar
- 2 x Large eggs
- 1 c. Lowfat sour cream
- 2 c. All-purpose flour
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Nutmeg
- 3/4 c. Light brown sugar
- 1/2 c. Minced pecans
- 1 tsp Cinnamon
Directions
- Someone requested an overnight coffee cake recipe last week and here is a recipe for one I use all the time. It tastes great and is quick and easy.
- Cream margarine and sugar till light and fluffy. Add in Large eggs and lowfat sour cream; mix well. Combine flour, baking pwdr, soda, salt and nutmeg; add in to batter and mix well. Pour batter into greased and floured 13x9x2 inch baking pan.
- Combine brown sugar, pecans and cinnamon; mix well. Sprinkle one half of this mix over cake batter; swirl mix through batter. Top remaining 1/2 mix proportionately over cake batter.
- Cover and refrigerateovernight. Uncover and bake in preheated 350 degree oven for 35-45 min or possibly till cakes tests done with toothpick.
- /CAKES
- Chill OVERNIGHT
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 12 servings | |
| Calories 364 | |
| Calories from Fat 161 | 44% |
| Total Fat 18.36g | 23% |
| Saturated Fat 5.14g | 21% |
| Trans Fat 2.11g | |
| Cholesterol 45mg | 15% |
| Sodium 472mg | 20% |
| Potassium 92mg | 3% |
| Total Carbs 47.27g | 13% |
| Dietary Fiber 0.9g | 3% |
| Sugars 30.88g | 21% |
| Protein 3.85g | 6% |
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