A delightful coffee cake with a nutty cinnamon topping, perfect for breakfast or brunch.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Ensure the pan is well-greased to prevent sticking.
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Use room temperature butter for easier creaming.
Add the eggs one at a time, beating well after each addition.
Crack eggs into a separate bowl to avoid shell pieces.
Mix in the sour cream until well combined.
Sour cream adds moisture and tanginess to the cake.
In another bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt.
Sift the dry ingredients for a finer texture.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared baking pan and spread evenly.
Tap the pan gently to remove air bubbles.
In a small bowl, mix together the brown sugar, pecans, and cinnamon.
Use freshly ground cinnamon for a stronger aroma.
Sprinkle the topping evenly over the batter.
Ensure an even layer for consistent flavor.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the suggested time to avoid overbaking.
Allow the cake to cool slightly before serving.
Serve warm for the best flavor experience.
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