The Humpherys Family

Coffee Crumble Cake

Source  Southern Living
Recipe Added:  12/28/2011
3/4 cup butter, softened
1 cup sugar
2 large eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 tsp vanilla
 Cinnamon-Nut Crumble
1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped walnuts
1/2 cup slivered almonds
1/2 cup brown sugar
6 Tbsp flour
3 Tbsp butter, melted
1 tsp ground cinnamon
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 Vanilla Drizzle over cake.

Cinnamon-Nut Crumble  Stir together all ingredients.

Vanilla Drizzle  Mix 2 cups powdered sugar, 1 tsp vanilla, 2 to 3 Tbsp milk until smooth.

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