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.
Recipe and photo just above courtesy of Southern Living.