Overnight Coffee Cake

3/4 cup butter

1 cup sugar

2 eggs

8 ounces sour cream

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

½

teaspoon salt

½

teaspoon nutmeg

1 teaspoon vanilla extract

Topping

¾

cup brown sugar

1/2 cup chopped nuts (walnuts or pecans)

1 teaspoon cinnamon

In a medium bowl, mix together the butter and sugar. Add the eggs and sour cream and mix well to combine.

In a separate bowl, sift together the flour, baking powder, baking soda, salt and nutmeg. Add the dry ingredients to the wet mixture and mix until fully incorporated. Stir in the vanilla extract. Pour the batter into a well greased 9-by-13-inch baking dish, cover, and refrigerate overnight.

The following morning: Heat oven to 350 degrees. Remove the cake from the fridge.

Mix the topping ingredients in a small bowl and sprinkle over top of cake. Bake, uncovered 33-35 minutes.

Serves 10 to 12.

Old Victorian Farmhouse B&B, Wauconda