White Chocolate and Macadamia Nut Coffee Cake is fabulously sweet with lots of white chocolate chips, crunchy macadamia nuts and a sweet vanilla glaze. I think this is my favorite coffee cake ever and it is perfect for a Christmas brunch.
This White Chocolate and Macadamia Nut Coffee Cake is so moist and buttery and sweet, it also makes a great dessert or snack.
White chocolate and macadamia nuts are such a classic combination and they work great for a coffee cake. I also love them in these cookies.
Storage
Contrary to alot of coffee cakes, this one really keeps well. It’s just as good 2 or 3 days later. If it lasts that long. Store at room temperature for 3 days in an airtight container of in the refrigerator for a little longer.
There’s just a hint of cinnamon flavor and there’s a crumb topping that not only gets sprinkled on top, but there’s a layer of it in the middle to evenly distribute all those macadamia nuts and white chocolate chips.
This really is an amazing coffee cake and I hope you get to try it!
Measure The Flour Correctly
When baking it is so important to measure the flour correctly. Too much flour added will lead to a dry finished product. To measure correctloy, first fluff the flour up some in the bag or container. Use a large spoon to gently scoop it into a dry measuring cup. Overfill it slightly and run the back of a knife across the top to get rid of the excess.
Recipe Tip
Pecans can be used instead of macadamia nuts in this recipe.
More Coffee Cake Recipes
- Apple Crisp Coffee Cake
- Bananas Foster Coffee Cake
- Crescent Roll Coffee Cake
- Butterscotch Coffee Cake
- Cinnamon Caramel Applesauce Coffee Cake
- Blueberry Cream Cheese Coffee Cake
White Chocolate and Macadamia Nut Coffee Cake
Equipment
Ingredients
- 6 tablespoons butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups milk
- 1 egg
- 1 teaspoon vanilla extract
Crumb Topping
- 2/3 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 6 tablespoons cold butter, cut into pieces
- 3/4 cup chopped macadamia nuts
- 1 cup white chocolate chips
Glaze
- 3/4 cup powdered sugar
- 2 to 3 teaspoons milk or half-and-half
- 1 teaspoon butter, softened
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9×13-inch baking pan.
- Prepare the crumb topping. In a medium bowl, combine brown sugar, flour, and butter. Cut the butter in with your fingers until there are no large pieces. Stir in the nuts and white chocolate chips. Set aside.
- Make batter. Using an electric mixer, beat butter, granulated sugar, and brown sugar until blended well.
- Whisk together flour, baking powder, cinnamon, and salt and beat mixture into butter mixture.
- Gradually beat in milk, egg, and vanilla.
- Pour half of batter into prepared pan, spreading it evenly with a spatula.
- Sprinkle half of crumb topping over the batter.
- Spread remaining batter over topping then sprinkle on the remaining topping.
- Bake 30 to 35 minutes. Let cool.
- Whisk together all ingredients for the glaze and drizzle on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: adapted from Hersheys
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