White Chip & Macadamia Nut Coffee Cake


CRUMB TOPPING (recipe follows)
6 tablespoons butter or margarine, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
1¼ cups milk
1 egg
1 teaspoon vanilla extract
½ cup macadamia nut pieces
1 cup white chocolate pieces
WHITE DRIZZLE (recipe follows)


Heat oven to 180°C. Grease and flour 33 x 23 x 5 centimeters baking pan. Prepare CRUMB TOPPING and 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 ½ batter into prepared pan; top with ½ 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. 12 to 16 servings.


Combine 2/3 cup packed light brown sugar, ½ cup all-purpose flour, 6 tablespoons firm butter or margarine, 1 cup white chocolate chips and ½ cup macadamia nuts in medium bowl. Mix until crumbly.


Beat together ¾ cup powdered sugar, 2 to 3 teaspoons milk, 1 teaspoon softened butter and ¼ teaspoon vanilla extract. If necessary, add additional milk ½ teaspoon at a time until of desired consistency.