This coffee cake is all around delicious. Moist, vanilla coffee cake, topped with a cinnamon, nutty crunch topping and sweet vanilla icing.
- For the Coffee Cake:
- 3/4 c. unsalted butter, at room temperature
- 1 c. granulated sugar
- 2 lg eggs
- 2 c. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. Kosher salt
- 1 c. low-fat buttermilk
- 1 tsp. pure vanilla extract
- For the Cinnamon-Nut Crumble:
- 1/2 c. coarsely chopped pecans
- 1/2 c. coarsely chopped walnuts
- 1/2 c. slivered almonds
- 1/2 c. firmly packed brown sugar
- 6 Tbsp all-purpose flour
- 3 Tbsp unsalted butter, melted
- 1 tsp. ground cinnamon
- For the Sweet Vanilla Drizzle:
- 2 c. Confectioners’ sugar
- 1/2 tsp. vanilla
- 2 to 3 Tbsp skim milk
- Stir together all ingredients of the Cinnamon-Nut Crumble and set aside.
- Combine flour, baking soda, baking powder and salt in a medium bowl and set aside.
- With an electric mixer, beat butter at medium speed until creamy, then gradually add sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. 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 Vanilla Drizzle, by stirring together confectioners sugar, vanilla 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.
Prep time does not include overnight refrigeration time.
Make sure to use fresh nuts for this recipe. Shelf life for nuts is not too long and the nutty taste really stands out in the topping. Old nuts would really ruin this recipe.