Prep this coffee cake the night before you'd like a warm, cinnamon-swirled breakfast.
1. Cream butter and sugar. Beat in eggs and sour cream. Beat in flour, baking powder, baking soda, 1 tsp cinnamon, and salt. Spoon into a buttered 9-by-13-inch baking pan.
2. Combine brown sugar, pecans, and 1 tsp cinnamon. Sprinkle over batter. Cover; refrigerate overnight.
3. Bake at 350°F for 35 to 40 minutes or until a toothpick comes out clean.