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. 😉
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.