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Ingredients
- Cinnamon-Nut Crumble:
- 3/4 cup butter, softened
- 1-cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp salt
- 1-cup buttermilk
- 1 tsp. vanilla extract
- 1/2 cup coarsely chopped pecans
- 1/2 cup firmly packed brown sugar
- 1/2 cup coarsely chopped walnuts
- 6 Tbsp. all-purpose flour
- 1/2 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
Preparation
Step 1
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.