A fun twist on classic cake. Macadamia nuts add a savory crunch, while HERSHEY'S 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 don't forget the beautiful white drizzle to bring it all together. Perfect for brunch or a special dessert.
For a more portable version of this recipe, check out these HERSHEY'S Premier White Chips and Macadamia Pieces Cookies that you can easily take to a party or grab and go.
Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan. Prepare Crumb Topping; 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 wooden pick inserted into center comes out clean. Cool completely.
Prepare White Drizzle; drizzle over cake.
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 Creme Chips and 1/2 cup macadamia nut 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.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.