Overnight Cinnamon Pecan Coffee Cake    • Yield 12 servings
Mark Boughton/styling: Teresa Blackburn   3/4 cup butter,
softened 1 cup white sugar 2 large eggs 2 cups all purpose flour
1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon
nutmeg 1/2 teaspoon salt 1 cup sour cream 3/4 cup firmly packed
brown sugar 1/2 cup chopped pecans 1 teaspoon ground cinnamon
1. To prepare streusel topping, combine sugar, pecans and
cinnamon in a small bowl.   2. To prepare coffee cake, beat
butter and sugar until light and fluffy; add eggs, one at a
time, beating after each until combined.   3. In a separate
bowl, combine flour, baking powder, baking soda, nutmeg and
salt.   4. To the egg mixture, add flour mixture, alternately
with sour cream, beginning and ending with flour mixture until
blended.   5. Spread batter into a greased 13 x 9-inch
pan.  Sprinkle streusel topping over the batter.   6. Cover with
plastic wrap and chill 8 to 18 hours.   7. Preheat oven to 350F.
8. Bake coffeecake 35 minutes, or until