Wednesday, November 23, 2011


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:
Recipe and photo just above courtesy of Southern Living.

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