Shelly's Recipe

OVERNIGHT COFFEE CRUMBLE CAKE

Category: Coffee Cake

3/4 cup butter, softened
1 cup sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
Cinnamon-Nut Crumble (below)
Sweet Bourbon Drizzle (below)

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- x 9-inch pan. Cover tightly, and chill 8 to 24 hours.

Preheat oven to 350. 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
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 tablespoons all-purpose flour
3 tablespoons butter, melted
1 teaspoon ground cinnamon
Stir together all ingredients.

Sweet Bourbon Drizzle
2 cups powdered sugar
1 tablespoon bourbon
2 to 3 tablespoons milk

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.