OVERNIGHT COFFEE CAKE
3/4 Cup Butter, softened
1 Cup Sugar
2 Large Eggs
2 Cups All-Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 Cup Buttermilk
1 tsp Vanilla Extract
1/2 Cup Brown Sugar, firmly packed
6 Tbs Flour
3 Tbs Butter, melted
1 tsp Cinnamon
1 Cup Powdered Sugar
1-2 Tbs Milk
Beat butter at medium speed with mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition.
Combine flour, baking powder, baking soda, and salt in a medium blow. Add flour mixture to butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Stir in vanilla.
Pour batter into greased and floured 9×13 pan. Cover tightly and chill 8-24 hours.
Preheat oven to 350 degrees. Let cake stand at room temperature 30 minutes. Stir together all cinnamon crumble ingredients and sprinkle over top of cake. Bake 32-35 minutes or until wooden pick inserted in center comes out clean.
Combine powdered sugar and milk until desired consistency and drizzle over warm cake.
Notes: You can add chopped pecans, walnuts, or slivered almonds to the crumble topping if you like.
You can also add more glaze depending on your likes. I felt like 1 cup was enough, but you may like more glaze, so feel free to double it to 2 cups and 2-3 tablespoons of milk.