Overnight Coffee Cake

This recipe is from the Hingham, Massachusetts Historical Society cookbook, Out of the Ordinary.  

2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground nutmeg
1/2 tsp. salt
3/4 cup butter, softened
2 eggs
8-oz. carton dairy sour cream (full fat version)
3/4 cup brown sugar
1  tsp. cinnamon
1/2 cup chopped nuts of your choice

Grease and flour a 13 x 9 2-inch baking pan.  In a medium bowl, combine flour, baking powder, baking soda, nutmeg and salt.  In a large bowl, beat butter with an electric mixer on high speed 30 seconds.  Add granulated sugar; beat well.  Add eggs and sour cream; beat until combined. Add flour mixture; beat on low speed just until combined.  Spread batter in prepared pan.  Stir together brown sugar, cinnamon, and nuts; sprinkle over batter.  Cover and chill overnight.

Bake uncovered at 350 F for 30-35 minutes until toothpick inserted near center comes out clean. Serve warm. Makes 12 servings.