Overnight Coffee Crumble Cake with Cinnamon-Nut Crumble & Sweet Bourbon Drizzle

by Jessica on January 24, 2012

Overnight Coffee Crumble Cake with Cinnamon-Nut Crumble & Sweet Bourbon Drizzle from My Baking Heart

It doesn’t matter what time of year it is, what I’ve got going on at the moment, or what’s on my list of foods to make… I’m always in the mood for coffee cake. (Remember MBH’s 4th birthday last week??) 🙂

So, as I flipped though last month’s Southern Living, I came across this overnight coffee cake, complete with a crumble and a drizzle. Lordy. Cinnamon, nuts and bourbon, I heard you calling my name, loud and clear. I was instantly hooked and went to work putting this together for the next morning. It’s incredibly simple – the hardest part is waiting for the overnight rise! The cake is just perfect for weekend guests, Sunday morning brunches, teas and showers… you know, like a future bridal shower. Wink, wink, nudge, nudge. 😉

Overnight Coffee Crumble Cake with Cinnamon-Nut Crumble & Sweet Bourbon Drizzle from My Baking Heart

Overnight Coffee Crumble Cake with Cinnamon-Nut Crumble & Sweet Bourbon Drizzle

Yield: 8-10 large or 12-16 medium servings

Ingredients

    For the Coffee Cake:
  • 3/4 c unsalted butter, at room temperature
  • 1 c granulated sugar
  • 2 lg eggs
  • 2 c all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1 c low-fat buttermilk
  • 1 tsp pure vanilla extract
  • For the Cinnamon-Nut Crumble:
  • 1/2 c coarsely chopped pecans
  • 1/2 c coarsely chopped walnuts
  • 1/2 c slivered almonds
  • 1/2 c firmly packed brown sugar
  • 6 tbsp all-purpose flour
  • 3 tbsp unsalted butter, melted
  • 1 tsp ground cinnamon
  • For the Sweet Bourbon Drizzle:
  • 2 c Confectioners' sugar
  • 1 tbsp bourbon
  • 2 to 3 tbsp skim milk

Instructions

Stir together all ingredients of the 'Cinnamon-Nut Crumble' and set aside.

Beat butter at medium speed with an electric mixer until creamy, then 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" pan. Cover tightly, and chill 8 to 24 hours.

Preheat oven to 350 degrees F. 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. While the cake is baking, prepare the 'Sweet Bourbon Drizzle' by stirring together Confectioners' sugar, bourbon, and 2 Tbsp. milk. Stir in remaining 1 Tbsp. milk, 1 tsp. at a time, until desired consistency. Cool cake completely, then spoon 'Drizzle' over the cake.

Source: Southern Living, December 2011

http://mybakingheart.com/2012/01/24/overnight-coffee-crumble-cake-with-cinnamon-nut-crumble-sweet-bourbon-drizzle/

Overnight Coffee Crumble Cake with Cinnamon-Nut Crumble & Sweet Bourbon Drizzle from My Baking Heart

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{ 9 comments… read them below or add one }

1 Eliana January 24, 2012 at 8:35 pm

Jessica – you outdid yourself with this one. This crumble cake looks to die for!!! What a killer flavor combination.

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2 Jessica January 25, 2012 at 3:16 pm

I love overnight breakfast recipes – this looks particularly indulgent.

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3 Nikki January 25, 2012 at 4:50 pm

I”m a sucker for coffee cake and especially ones that look this decadent!

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4 Dorothy @ Crazy for Crust January 25, 2012 at 7:51 pm

A gorgeous cake! I would love this for any meal. 🙂

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5 Jessica @Sunny Side Up January 27, 2012 at 12:58 pm

Holy heck!! I don’t think I would be able to sleep knowing that this would be waiting for me in the morning! I guess I could try and see 🙂

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6 steph (whisk/spoon) January 29, 2012 at 4:06 pm

That looks great! And I love how you can do the work the night before…the main reason I don’t make coffee cake very often is cuz I can’t get it together early enough in the morning to make it. Happy belated fourth blog bday!!

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7 momma g January 31, 2012 at 5:29 pm

This was to die for!! Absolutely delicious! Are you making it any time soon, again? hint-hint

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8 Susan February 2, 2012 at 12:26 am

Oh my, Jessica! This looks & sounds amazing! I love that you can have it all ready to go ahead of time.

Reply

9 Cheryl February 16, 2016 at 7:28 am

This recipe is the BOMB! Best coffee cake I’ve ever tasted. I’m not a big coffee cake fan, but this one has won me over.

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