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White Chip and Macadamia Nut Coffee Cake Recipe

White Chip and Macadamia Nut Coffee Cake
Quick & Easy Beginner

Prep Time: 25 Minutes

Skill Level: Beginner

Recipe Rating


  • 6 tablespoons butter or margarine
  • 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 egg
  • 1 teaspoon vanilla extract


  • 1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan. Prepare CRUMB TOPPING; set aside.
  • 2. 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.
  • 3. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool completely.
  • 4. Prepare WHITE DRIZZLE; drizzle over cake. Makes 12 servings.
  • CRUMB TOPPING: Combine 2/3 cup packed light brown sugar, 1/2 cup all-purpose flour, 6 tablespoons firm butter or margarine, 1 cup HERSHEY'S Premier White Chips and 1/2 cup macadamia nut baking pieces in medium bowl. Mix until crumbly.
  • WHITE DRIZZLE: Beat together 3/4 cup powdered sugar, 2 to 3 teaspoons milk, 1 teaspoon softened butter and 1/4 teaspoon vanilla extract. If necessary, add additional milk 1/2 teaspoon at a time until of desired consistency.

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