• Beat the butter in the bowl of an electric mixer at medium speed until creamy; gradually add the sugars, beating well. Add the eggs, 1 at a time, beating just until blended after each addition.
• Combine the flour and next 4 ingredients in a medium bowl. Combine sour cream and next 2 ingredients together in a small bowl. With the mixer on low speed, add the flour mixture to the butter mixture alternately with the sour cream mixture, beginning and ending with the flour. Allow each addition to be fully incorporated before continuing. Pour the batter into a greased and floured 13- x 9-inch pan. Cover tightly, and chill 8 to 24 hours.
• Preheat the oven to 350˚F. Let the batter stand at room temperature 30 minutes. Sprinkle with the Nut Crumble. Bake in the preheated oven 32 to 35 minutes or until a wooden pick inserted in center comes out clean. Pour the Drizzle Icing over the cake.

Nut Crumble

• While the chilled batter comes to room temperature, stir together ¾ cup coarsely chopped pecans, ¾ cup sliced almonds, ½ cup firmly packed light brown sugar, 6 tablespoons all-purpose flour, ¼ cup melted butter, and ½ teaspoon ground cinnamon. Makes 2 cups.

Drizzle Icing

• Stir together 1 cup powdered sugar and 2 tablespoons milk until glossy and looks like satin ribbons when a spoon is lifted from the bowl. Makes about 1 cup.