White Chocolate and Macadamia Nut Coffee Cake is fabulously sweet with lots of white chocolate chips, crunchy macadamia nuts and a sweet vanilla glaze.
Course Breakfast
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 16
Author Christin Mahrlig
Ingredients
6tablespoonsbutter,softened
3/4cupgranulated sugar
3/4cuppacked light brown sugar
2cups all-purpose flour
2teaspoonsbaking powder
1/2teaspoonsalt
1/2teaspooncinnamon
1 1/2cupsmilk
1egg
1teaspoonvanilla extract
Crumb Topping
2/3cuppacked light brown sugar
1/2cupall-purpose flour
6tablespoonscold butter, cut into pieces
3/4cupchopped macadamia nuts
1cupwhite chocolate chips
Glaze
3/4cuppowdered sugar
2 to 3teaspoonsmilk or half-and-half
1teaspoonbutter,softened
1/4teaspoonvanilla extract
Instructions
Preheat oven to 350 degrees. Grease and flour a 9x13-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.