White Chocolate-Macadamia Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A sugary macadamia streusel and a drizzle of white chocolate distinguish this tender, irresistible coffee cake. Ingredients:
1/2 cup butter or margarine, softened |
1/4 cup shortening |
1 cup sugar |
2 large eggs |
2 1/4 cups all-purpose flour, divided |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 cup milk |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
1 cup finely chopped macadamia nuts, divided |
1 cup (6 ounces) white chocolate morsels, divided |
1/2 cup firmly packed light brown sugar |
1/2 cup uncooked regular oats |
1/4 cup butter or margarine, softened |
Directions:
1. Beat 1/2 cup butter and shortening at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
2. Combine 2 cups flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in flavorings, 1/2 cup macadamia nuts, and 1/2 cup white chocolate morsels. Pour batter into a greased and floured 9 x 3 springform pan.
3. Combine remaining 1/2 cup macadamia nuts, brown sugar, oats, 1/4 cup butter, and remaining 1/4 cup flour; stir until crumbly. Sprinkle oat mixture over batter.
4. Bake at 350° for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Run a knife between cake and pan to release cake; remove sides of pan, and cool on wire rack.
5. Place remaining 1/2 cup white chocolate morsels in a small heavy-duty zip-top plastic bag. Seal bag. Dip bag in very hot water 2 to 3 minutes or until morsels melt. Remove bag from water; snip a tiny hole in 1 corner of bag. Drizzle white chocolate over coffee cake.
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