White Chip and Macadamia Nut Coffee Cake

fun twist on classic cake. Macadamia nuts add a savory crunch while HERSHEYS Premier White Creme Chips add sweetness to this White Chip and Macadamia Nut Coffee Cake recipe. Finish off your White Chip and Macadamia Nut Coffee Cake with a delectable crumb topping made from brown sugar and macadamia nut pieces that add a ton of texture and flavor. And dont forget the beautiful white drizzle to bring it all together. Perfect for brunch or a special dessert.
Ingredients
6 Tbsps

butter or margarine softened
34 cup
granulated sugar
34 cup
packed light brown sugar
2 cups
allpurpose flour
2 tsps
baking powder
12 tsp
ground cinnamon
1 14 cups
milk
1
egg
1 tsp
vanilla extract
Crumb Topping
23 cup
packed light brown sugar
12 cup
allpurpose flour
6 Tbsps
butter or margarine firm
1 cup
Premier White Creme Chips
12 cup
macadamia nuts pieces
White Drizzle
34 cup
powdered sugar
2 to 3 tsps
milk
1 tsp
butter softened
14 tsp
vanilla extract
additional
milk
Directions
Heat oven to 350F. Grease and flour 13x9x2inch 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 12 batter into prepared pan top with 12 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.
Crumb Topping Combine 23 cup packed light brown sugar 12 cup allpurpose flour 6 tablespoons firm butter or margarine 1 cup HERSHEYS Premier White Creme Chips and 12 cup macadamia nut pieces in medium bowl. Mix until crumbly.
White Drizzle Beat together 34 cup powdered sugar 2 to 3 teaspoons milk 1 teaspoon softened butter and 14 teaspoon vanilla extract. If necessary add additional milk 12 teaspoon at a time until of desired consistency.