For the batter:
2 cups flour
1 teaspoon baking powder
1
teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground nutmeg
6
ounces (12 tablespoons) unsalted butter, at room temperature
1 cup sugar
2
eggs, at room temperature
8 ounces sour cream
For the topping:
3/4 cup packed brown sugar
1 teaspoon
cinnamon
1/2 cup walnuts or pecans
Spritz a 9-by-13-inch baking pan with baking spray.
For the batter: In a medium bowl combine the flour, baking powder,
baking soda, salt and nutmeg. Set aside.
In a large bowl with an electric mixer on medium speed, beat together
the butter and sugar until light and fluffy. Add the eggs, one at a time,
beating well after each addition. Add the sour cream and beat just until
incorporated.
Using a wooden spoon, stir in the flour mixture just until patches of
white disappear. Set aside.
For the topping: In a small bowl, stir together the brown sugar,
cinnamon and nuts. Set aside.
To assemble, spread the batter in the prepared baking dish, using a
rubber spatula to smooth the top. Sprinkle the topping evenly over the batter.
Cover and refrigerate overnight.
Preheat the oven to 350 degrees. Uncover the coffee cake and bake for
30 to 35 minutes, until lightly browned and a toothpick inserted in the center
withdraws clean. Transfer the dish to a wire rack and cool slightly. Makes about
15 servings.
