I have occasional Saturday morning "bring a snack to share" meetings. This is my preferred snack to share, because I can prepare it the night before, then bake it off in the morning and walk into the meeting with a fresh-baked coffee cake, still warm from the oven. I rarely have leftovers. Originally from Richmond Inn Bed and Breakfast Inn, Spruce Pine, North Carolina.
¾ C butter
1 C sugar
2 eggs
1 C sour cream
2 C flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground nutmeg
¾ C firmly packed brown sugar
½ C chopped walnuts or pecans
1 tsp ground cinnamon
Butter a 13 x 9-inch baking pan and lightly dust with flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and sour cream. Mix well. Combine flour, baking powder, baking soda, salt, and nutmeg. Add to batter and mix well. Pour into pan. Mix in a separate bowl the brown sugar, nuts, and cinnamon. Mix well and sprinkle evenly over batter. Cover and chill overnight.
In the morning, uncover and bake at 350° degrees Fahrenheit for 35 to 40 minutes or until cake tests done.