Overnight Coffee Crumble Cake

Mix this Overnight Coffee Crumble Cake up the night before and bake the next morning for a nice and warm coffee cake with breakfast!

3/4 cup butter, softened

1 cup sugar

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup buttermilk

1 tsp. vanilla extract

Cinnamon Nut Crumble:

1/2 cup coarsely chopped pecans

1/2 cup coarsely chopped walnuts

1/2 cup slivered almonds

1/2 cup firmly packed brown sugar

6 Tbsp. all-purpose flour

3 Tbsp. butter, melted

1 tsp. ground cinnamon

Sweet Bourbon Drizzle:

2 cups powdered sugar

1 Tbsp. bourbon

2-3 Tbsp. milk

Beat butter at medium speed with an electric mixer until creamy, gradually add sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour, baking powder and baking soda in a medium bowl. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla.

Pour batter into greased and floured 13 x 9 inch baking pan. Cover tightly and chill 8-24 hours.

Preheat oven to 350 degrees. Let cake stand at room temperature 30 minutes. Sprinkle with Cinnamon Nut Crumble.

Bake 30-35 minutes or until toothpick inserted near center comes out clean. Sprinkle Sweet Bourbon Drizzle over cake.

To prepare Cinnamon Nut Crumble, stir all ingredients together.

To prepare Sweet Bourbon Drizzle: Stir together powdered sugar, bourbon and 2 Tbsp. milk. Stir in remaining milk, 1 tsp. at a time, until desired consistency is reached. Use immediately.

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