Coffee Crumble Cake (Overnight)

Coffee Crumble Cake (Overnight)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    cup butter, softened

  • 1-cup sugar

  • 2

    large eggs

  • 2

    cups all-purpose flour

  • 1

    tsp. baking powder

  • 1

    tsp. baking soda

  • ½

    tsp salt

  • 1-cup buttermilk

  • 1

    tsp. vanilla extract

  • Cinnamon-Nut Crumble:

  • ½

    cup coarsely chopped pecans

  • ½

    cup firmly packed brown sugar

  • ½

    cup coarsely chopped walnuts

  • 6

    Tbsp. all-purpose flour

  • ½

    cup slivered almonds

  • 3

    Tbsp. butter, melted

  • 1

    tsp. ground cinnamon

  • Sweet Bourbon Drizzle:

  • 2

    cups powdered sugar

  • 1

    Tbsp. bourbon

  • 2 to 3

    Tbsp. milk

Directions

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 and next 3 ingredients 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 a greased and floured 13 by 9 inch pan. Cover tightly, and chill 8 to 24 hours. Preheat oven to 350 degrees. Let cake stand at room temperature 30 minutes. Sprinkle with Cinnamon-Nut Crumble. Bake 32 to 35 minutes or until wooden pick inserted in center comes out clean. Sprinkle Sweet Bourbon Drizzle over cake. *Cinnamon-Nut Crumble* Stir together all ingredients. *Sweet Bourbon Drizzle* Stir together powdered sugar, bourbon, and 2 Tbsp. milk. Stir in remaining 1 Tbsp. milk, 1 tsp. at a time, until desired consistency. Use immediately.


Nutrition

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