Overnight Coffee Cake

3/4 C butter, softened
1 C sugar
2 large eggs, room temperature
2 C all-purpose flour
1 tsp baking soda
1 tsp ground nutmeg
1/2 tsp salt
1 C sour cream
3/4 C packed brown sugar
1/2 C chopped pecans or walnuts
1 tsp ground cinnamon

ICING:
1 cup confectioners' sugar
1 to 2 T 2% milk

Cream butter and sugar until light and fluffy; beat in one egg at a time. In another bowl, whisk together flour, baking soda, nutmeg and salt; beat into creamed mixture alternately with sour cream. Spread into a greased 13 x 9-inch baking dish.  Mix brown sugar, pecans and cinnamon; sprinkle over top. Refrigerate, covered, overnight. Preheat oven to 350 degrees. Remove coffee cake from refrigerator while oven heats. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes.  Cool on a wire rack ten minutes. Mix icing ingredients; drizzle over warm coffee cake.