Overnight Cinnamon Crunch Coffee Cake

This recipe is the way to go if you want to prepare something the night before and then pop into the oven in the morning.  The cake is nice, light, and crumbly…great with that morning cup of coffee or tea.

Ingredients:

3/4 cup unsalted butter, softened
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
Topping:
1/2 cup firmly packed brown sugar
6 Tablespoons all-purpose flour
3 Tablespoons butter, melted
1 teaspoon ground cinnamon
3/4 cup unsalted butter, softened
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
Topping:
1/2 cup firmly packed brown sugar
6 Tablespoons all-purpose flour
3 Tablespoons butter, melted
1 teaspoon ground cinnamon
Glaze:

2 cups powdered sugar
3 Tablespoons orange juice
Whisk together and drizzle over cake.

Beat butter at medium speed with an electric mixer until creamy.  Add sugar gradually, mixing well.  Add eggs and mix until well blended.

Combine flour, baking powder, soda, and salt in a bowl.  Add alternately with buttermilk, beginning and ending with the flour mixture.  Add vanilla.
Pour batter into a greased & floured 13″ x 9″ pan.  Cover and refrigerate overnight.
Heat oven to 350 degrees.  Let cake stand at room temperature for 30 minutes.
Stir topping ingredients together and sprinkle evenly over the top of the cake.

Bake for 30-35 minutes or until cake tester inserted into the center of the cake comes out clean.