Brown Sugar Macadamia Nut Coffee Cake Recipes

FOODCHANNEL EDITOR

Steps:

• 1 Preheat an oven to 350°F. Grease a 9-inch round springform pan. Line the bottom with a round of parchment paper and grease the paper. 2 To make the topping, in a small bowl, stir together the flour, sugar, cinnamon and ginger. Add the butter and, using a pastry cutter or your fingers, cut or rub in the butter until coarse crumbs form. Set aside. 3 To make the cake, coarsely chop the macadamia nuts and set aside. 4 In a bowl, stir together the all-purpose and cake flours, granulated and brown sugars, baking powder, baking soda and salt. 5 In another bowl, whisk together the sour cream, eggs, oil and vanilla until well blended. Stir the sour cream mixture into the flour mixture. Using an electric mixer on medium speed or a wire whisk, beat until smooth and creamy, about 1 minute. 6 Spoon half of the batter into the prepared pan and spread evenly. Sprinkle evenly with half of the topping. Cover evenly with the remaining batter. Sprinkle evenly with the nuts, gently pressing them into the batter, then cover with the remaining topping. 7 Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan, if using. Serve the cake warm or at room temperature, cut into wedges. Makes one 9-inch cake. 8 Note: If macadamia nut oil is not available, canola oil may be substituted.

TOFFEE MACADAMIA NUT COFFEE CAKE

Steps:

• Heat oven to 350° F. Grease bottom and sides of 9-inch or 8-inch square pan with shortening.
• In large bowl, beat all ingredients except toffee bits, coconut and nuts with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 2 tablespoons of the toffee bits. Pour into pan. Sprinkle remaining 2 tablespoons toffee bits, the coconut and nuts over batter.
• Bake 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

BROWN SUGAR-MACADAMIA NUT COFFEE CAKE

Steps:

• Preheat an oven to 350°F. Grease a 9-inch round springform pan. Line the bottom with a round of parchment paper and grease the paper. To make the topping, in a small bowl, stir together the flour, sugar, cinnamon and ginger. Add the butter and, using a pastry cutter or your fingers, cut or rub in the butter until coarse crumbs form. Set aside. To make the cake, coarsely chop the macadamia nuts and set aside. In a bowl, stir together the all-purpose and cake flours, granulated and brown sugars, baking powder, baking soda and salt. In another bowl, whisk together the sour cream, eggs, oil and vanilla until well blended. Stir the sour cream mixture into the flour mixture. Using an electric mixer on medium speed or a wire whisk, beat until smooth and creamy, about 1 minute. Spoon half of the batter into the prepared pan and spread evenly. Sprinkle evenly with half of the topping. Cover evenly with the remaining batter. Sprinkle evenly with the nuts, gently pressing them into the batter, then cover with the remaining topping. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan, if using. Serve the cake warm or at room temperature, cut into wedges. Note: If macadamia nut oil is not available, canola oil may be substituted. Adapted from Williams-Sonoma Collection Series,Muffins,by Beth Hensperger (Simon & Schuster, 2003).

MACADAMIA COFFEE CAKE

Steps:

• Preheat oven to 350°F Lightly spray 8-inch square baking pan with no-stick cooking spray; set aside.
• For topping, combine sugars, cinnamon and macadamia pieces; set aside.
• For cake, in medium bowl combine flour, baking soda, baking powder and salt.
• In large mixing bowl cream butter and sugar using electric mixer. Add eggs and vanilla extract; mix until blended. Alternately add flour mixture and sour cream to butter mixture, mixing until just combined.
• Spread half of cake mixture in pan. Sprinkle half of topping over cake mixture; repeat with remaining cake mixture and topping.
• Bake 40 to 45 minutes or until toothpick inserted in center is clean when removed. Remove to cooling rack; cool completely. Cut into squares to serve.

WHITE CHIP AND MACADAMIA NUT COFFEE CAKE

Steps:

• Heat oven to 350°F Grease and flour 13x9x2-inch baking pan. Prepare CRUMB TOPPING; set aside.
• CAKE: Beat 6 tablespoons butter, 3/4 cup granulated sugar and 3/4 cup brown sugar until well blended.
• Stir together 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon 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 and 1-1/3 cups (8-oz. pkg.) HERSHEY'S Premier White Chips and Macadamia 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.