Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and next 3 ingredients in a medium bowl. 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-inch pan. Cover tightly, and chill 8 to 24 hours.
Preheat oven to 350°. 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. Sprinkle Sweet Bourbon Drizzle over cake.
This is a super easy and moist cake. very delicious. i baked it the night before and was awesome the next morning. I did a different crumb topping as i don't like nuts (basic sugar, brown sugar, vanilla, cinnamon), and a different drizzle (powdered sugar, vanilla, milk). Baked it at the 35 minute mark and was excellent, stayed delicious the 4 days it took us to eat it all! This is a keeper.
I must have done something wrong! I had a thin layer of "gummy" cake close to the bottom of the pan. I made the cake on Christmas eve and put it in the fridge overnight. I sat it out for 30 minutes before putting the topping on and baking it. Everyone liked it, but I was embarrassed that it didn't turn out right.
I made this for Christmas morning. I left out the nuts, but doubled the flour, brown sugar, butter and cinnamon mixture for the topping. My family likes it without any glaze, just the cinnamon topping. Will definitely make again.