Make-Ahead Cinnamon Coffee Cake

Instructions

Make the coffee cake

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 3 minutes. Gradually add the sugars, beating well. Add the eggs, 1 at a time, beating just until blended after each addition.

In a medium bowl, combine the flour and baking powder, baking soda, salt, and cinnamon.

In a small bowl, combine sour cream, heavy cream, and vanilla. With the mixer on low speed, add the flour mixture to the butter mixture alternating with the sour cream mixture, beginning and ending with the flour. Allow each addition to be fully incorporated before continuing.

Butter and flour a 13-by-9-inch (33-by-23-cm) baking dish. Pour the batter into the dish, cover tightly, and chill 8 to 24 hours.

Preheat the oven to 350°F (177°C). Let the batter stand at room temperature for 30 minutes.

Make the nut crumble

While the chilled batter comes to room temperature, in a medium bowl, stir together all of the nut crumble ingredients.

Sprinkle the batter with the nut crumble. Bake in the preheated oven until a wooden pick inserted in center comes out clean, 35 to 40 minutes.

Make the drizzle icing

In a medium bowl, stir together confectioners' sugar and milk until glossy and looks like satin ribbons when a spoon is lifted from the bowl.

Drizzle the icing over the cake and serve.

Dessert