Make-Ahead Sour Cream Coffee Cake

¾ cup butter, softened

1 cup white sugar

2 eggs

1 (8 ounce) carton sour cream

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground nutmeg

½ teaspoon salt

¾ cup packed brown sugar

½ cup chopped pecans

1 teaspoon ground cinnamon

Grease and flour a 9x13-inch baking pan.

Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.

Beat eggs and sour cream into butter mixture until smooth.

Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.

Pour the batter into the prepared baking dish.

Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.

Cover the baking dish with plastic wrap and chill 8 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C).

Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.