3/4 c. butter, softened
1 c. sugar
2 eggs
8 oz. carton sour cream
2 c. all-purpose flour
1 tsp. baking powder
3/4 c. brown sugar, firmly packed
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground nutmeg
1/2 c. chopped walnuts or pecans
1 tsp. ground cinnamon

Cream butter and sugar until light and fluffy. Add eggs and sour cream, mixing well. Combine the flour, baking powder, soda, salt and ground nutmeg and add to the batter, mixing well. Pour into a greased and floured pan, 13x9x2-inches.

Combine the brown sugar, nuts and cinnamon; mix well and sprinkle evenly over the batter in the pan. Cover and place pan in your refrigerator overnight.

About 45-50 minutes before you are ready to serve breakfast, remove the cover and place pan in your preheated oven. Bake at 350 degrees for 35-40 minutes or until cake tests done.

I make this coffee cake for a treat with coffee on Thanksgiving evening. I also do this for Christmas morning. Serves 12.