Coffee cake is one of those delightful holiday treats that I look forward to whipping up each year. It's also a cinch to make, and even better, if you can make it ahead, refrigerate overnight, and enjoy fresh from the oven, why wouldn't you go for it?I prepared the Overnight Coffee Crumble Cake from the December 2011 issue of Southern Living. No surprise here. Mmmm... scrumptious!
I made a couple of substitutions with more than stellar results:
- I substituted all pecans in the Cinnamon-Nut Crumble, simply because I had a stash of them in my freezer.
- If bourbon isn't your thing, you could also substitute vanilla extract in the Sweet Bourbon Glaze with equally good results.
- My super dear friends' sister lost her home to a fire a few days ago (Everyone Is OK!), so I baked the cake in an 8-inch foil pan and a 9-inch brownie pan. Both cakes baked within the range we published in the mag but keep in mind that my 8-inch pan baked on the higher end and the 9-inch pan baked on the lower end. Definitely, now, a shareable treat.
Overnight Coffee Crumble Cake:http://www.myrecipes.com/recipe/overnight-coffee-crumble-cake-50400000117950/
Recipe and photo just above courtesy of Southern Living.
ENJOY!
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