Ingredients
• 3/4 cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup sour cream
• 3/4 cup packed brown sugar
• 1/2 cup chopped pecans or walnuts
• 1 teaspoon ground cinnamon
Icing:
• 1 cup confectioners’ sugar
• 1 to 2 tablespoons 2% milk
Directions
Cream butter and sugar until light and fluffy; beat in one egg 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 baking dish. Mix brown sugar, pecans and cinnamon; sprinkle over top. Refrigerate, covered, overnight. Preheat oven to 180°C. Remove coffee cake from refrigerator while oven heats. Bake, uncovered, until a toothpick inserted in centre comes out clean, about 35-40 minutes. Cool on a wire rack for 10 minutes. Mix icing ingredients; drizzle over warm coffee cake