White Chocolate and Macadamia Nut Coffee Cake

White Chocolate and Macadamia Nut Coffee Cake is fabulously sweet with lots of white chocolate chips, crunchy macadamia nuts and a sweet vanilla glaze.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast

Servings:

Author: Christin Mahrlig

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 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.

Notes

I use salted butter for this recipe. If using unsalted you can just add a pinch of salt.

Nutrition