Make-Ahead Sour Cream Coffee Cake

This turned out fantastically delightful! Made Christmas Eve for our Christmas Day breakfast! I don’t bake hardly anything but this is so easy to follow and baked up beautifully! I had some hesitation in making the batter ahead but it worked here for this! Will absolutely make again! Thanks It’s A New Day!

Turned out pretty good. Made as recipe calls for except reduced nutmeg out of personal preference. I do think next time I make it I will add some extract in the batter, either vanilla or maybe almond for some added flavor. I will also reduce the brown sugar to about 1/2 C and increase the pecans. I baked it for 35m and it was a minute or 2 overdone. Next time I will check after 30m.

I really shouldn’t rate the cake as I decimated the recipe. I’ve been doing my best to finish off my Busch Light beer, because I’m boycotting Anheuser Busch. This of course takes my cooking experiences into the drunk level. Which more often than not ends up in a dismal failure. Unlike my drunk spaghetti which is a family favorite.I tried to stay true to the recipe but I wasn’t happy with the batter. It was very thick. So the next think I know I’m haphazardly adding flour, eggs, butter and milk. I was left with enough batter to make two cakes.For the topping I put peanuts and almonds in my food processor and did a slight grate. At this point measuring instruments had taken a back seat to my built in measuring system. My right hand. I grabbed a few fistfuls of brown sugar, the nuts, nutmeg and cinnamon to taste.I baked both cakes immediately at the required 36 minutes @350* and let them rest in the oven as it cooled. So total cook time was probably more like 72 minutes. What I was left with was a very attractive but very dense cake that probably registered at number 46 on the periodic table of elements. So I not only had a semi flavorful cake that paired well with my Texas Pecan coffee. I also had a paperweight for my desk.I think I’m going the other way with my next cake and leave this recipe to the sober people.

Have made the batter and will bake it in the morning, but I'm a bit puzzled about the consistency of the batter. It's like cement. Followed the recipe to the letter and when I added the flour mixture to the wet mixture, then stirred it, it went from loose to cement. Did not pour out of the bowl into the pan. It's very stiff and I had to spoon it out, then attempted to spread it to the edges and the corners, with not much luck, being also afraid I'd screw up the pan prep. Seems there may be a "liquid" ingredient missing from the recipe, because it's the furthest from a pourable cake batter and the instructions do say (Step 5) Pour the batter into the prepared baking dish. I'll cover it and put it in the fridge for the morning and "hope" that the heat from the oven softens/liquifies the batter and it spreads to the edges and corners. Will re-review after it's done. Hope I haven't wasted time and money on the ingredients. Photo is of the raw batter/cement in the pan.

Moist and tasty and easy to make.

Update on the recipe. I made it the night before and popped it in the oven when I got up. Brought it to pot luck. Next time I would like to incorporate the topping into the mix so it's like a swirl. Maybe use a bundt pan. Next time I'll try adding a little vanilla extract.

It was a good cake and everyone liked it, I used gluten free flour and truvia. The only problem I had was the topping the cake ate the crumb topping lol but it was fine. I guess the cake got hungry too ??