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White Chip and Macadamia Nut Coffee Cake

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“This recipe is from Hershey's. If you haven't tried their new white chips & macadamia nuts, this is a good recipe to try them on. They're delicious and so is the coffeecake.”
READY IN:
45mins
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F Grease and flour 13x9x2-inch baking pan. Prepare CRUMB TOPPING; set aside.
  2. CAKE: Beat 6 tablespoons butter, 3/4 cup granulated sugar and 3/4 cup brown sugar until well blended.
  3. Stir together 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon cinnamon; beat into butter mixture.
  4. Gradually add milk, egg and vanilla, beating until thoroughly blended.
  5. Pour 1/2 batter into prepared pan; top with 1/2 CRUMB TOPPING. Gently spread remaining batter over topping. Sprinkle remaining topping over batter.
  6. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool completely.
  7. Prepare WHITE DRIZZLE; drizzle over cake.
  8. CRUMB TOPPING: Combine 2/3 cup packed light brown sugar, 1/2 cup all-purpose flour, 6 tablespoons firm butter or margarine and 1-1/3 cups (8-oz. pkg.) HERSHEY'S Premier White Chips and Macadamia Pieces in medium bowl. Mix until crumbly.
  9. 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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