Over the summer I made a great batch of white chocolate macadamia nut cookies and my roommate at the time really loved them, so for her birthday this year I decided to make her favorite cookie into a cake! I had never made coffee cake before. It’s one of those things you don’t really think about how its made until you’re actually making it. I like the way there is a crumbly swirl through the center. The cake was moist and the macadamia and white chocolate flavors really came through. Overall, very happy with it :)
White Chip and Macadamia Nut Coffee Cake
FOR CRUMB TOPPING:
2/3 cup packed light brown sugar
1/2 cup all-purpose flour
6 tablespoons firm butter
1 cup White Chips
1 cup macadamia nut, pieces
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 ground cinnamon
1-1/4 cups milk
1 teaspoon vanilla extract
FOR WHITE DRIZZLE
-3/4 cup powdered sugar
-2 to 3 teaspoons milk
-1 teaspoon softened butter
-1/4 teaspoon vanilla extract
-Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan
-Prepare crumb topping by combining ingredients until crumbly; set aside.
-Beat butter, granulated sugar and brown sugar until well blended.
-Stir together flour, baking powder and cinnamon; beat into butter mixture. -Gradually add milk, egg and vanilla, beating until thoroughly blended.
-Pour 1/2 batter into prepared pan; top with 1/2 crumb topping.
-Gently spread remaining batter over topping. Sprinkle remaining topping over batter.
-Bake 30 to 35 minutes or until toothpick comes out clean. Cool completely.
Prepare white drizzle by combining ingredients, might need extra milk
-Drizzle over cake