Overnight Coffee Cake.

Saw this in the local paper, and thought that it looked good....

Overnight Coffee Cake

3⁄4 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1⁄2 teaspoon salt
1 cup sour cream
3⁄4 cup brown sugar
1⁄2 cup chopped pecans
1 teaspoon ground cinnamon
1 & 1 ⁄2 cups confectioners’ sugar
3 tablespoons milk

In a large mixing bowl, cream the butter and sugar. Add the eggs and beat well. Combine the flour, baking soda, nutmeg and salt. Add to the creamed mixture, alternating with the sour cream. Pour into a 13-inch by 9-inch baking dish. Combine the brown sugar, pecans and cinnamon in a small bowl and sprinkle over the coffee cake. Cover and refrigerate overnight.
In the morning, remove the coffee cake from the oven and bake at 350 de- grees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 min- utes. Combine the confectioners’ sugar and milk. Drizzle over cake and serve warm.