Overnight Coffee Crumble Cake

3/4 c butter, softened
1 c sugar
2 large eggs
2 c all-purpose flour
1tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 c buttermilk
Cinnamon-Nut Crumble (separate directions)
Sweet Bourbon Drizzle  (separate directions)

1) Beat butter at medium speed w/ an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until just blended after each addition
2) Combine flour and next 3 ingredients in a medium bowl. Add flour mixture to butter mixture alternately w/ buttermilk, beginning and ending w/ flour mixture. Stir in vanilla. Pour batter into a greased and floured 13×9 inch pan. Cover tightly, and chill 8-24 hours.
3) Preheat oven to 350 degrees F. Let cake stand at room temp for 30 min. Sprinkle w/ Cinnamon-Nut Crumble. Bake 32-35 min or until wooden toothpick inserted in center comes out clean. Sprinkle Sweet Bourbon Drizzle over cake.

Cinnamon-Nut Crumble ingredients (stirred together)
1/2 c coarsely chopped pecans
1/2 c coarsely chopped walnuts
1/2 slivered almonds
1/2 c firmly packed brown sugar
6 Tbl all-purpose flour
3 Tbl butter, melted
1 tsp ground cinnamon

Sweet Bourbon Drizzle
2 c powdered sugar
1 Tbl bourbon
2-3 Tbl milk

Stir together powdered sugar, bourbon, & 2 Tbl milk. Stir in remaining 1 Tbl milk, 1 tsp at a time until desired consistency. Use immediately.

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