Pecan Sour Cream Coffee Cake

Inspired by the December 21 Houston Chronicle "Overnight Coffee Cake" by Cindy Harris. I tweaked it to make it smaller and a little bit healthier. I really like the nutmeg flavor in the batter.

OVERNIGHT COFFEE CAKE - Healthier Version

4 tablespoons butter, softened
1/2 cup sugar
1 egg
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup Daisy Light sour cream
1/4 cup packed brown sugar
2/3 cup chopped pecans
3/4 teaspoon ground cinnamon

In large mixing bowl, cream butter and sugar. Add egg. Combine flour, baking soda, nutmeg and salt, add to creamed mixture alternating with sour cream. Pour into greased 8" x 8" or 9" x 9" baking dish. In small bowl, combine brown sugar, pecans and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Heat oven to 350. Bake, uncovered, 25-30 minutes (start checking at 25 minutes) or until a toothpick inserted near center comes out clean. Cool on wire rack for 10 minutes. (try!)