HOLIDAY MORNING COFFEE CAKE

Holiday Morning Coffee Cake image

Provided by Food Network

Time 1h25m

Yield 24 squares

Number Of Ingredients 24

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For Cake Batter:
1 bag 3 MUSKETEERS
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Brand FUN SIZE
(reserve 1 cup for crumb topping below)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 pound unsalted butter, softened (2 sticks)
1 1/3 cups sugar
2 large eggs
1 8-oz. container sour cream
1 9 x 13-inch pan(s)
For Crumb Topping:
1 1/4 cups flour
1/3 cup sugar
1/4 teaspoon ground cinnamon
8 tablespoons unsalted butter, melted (1 stick)
1 cup walnuts, chopped
3 tablespoons confectioner's sugar
2 medium-sized mixing bowls
Electric mixer

Steps:

Preheat oven to 350 degrees F. Unwrap and chop the
3 MUSKETEERS® Brand FUN SIZE®.
Measure 1 cup of chopped candy; set aside.
Combine the flour, baking powder and baking soda in a bowl; set aside.
Combine the butter and sugar in a bowl, then beat with an electric mixer on medium speed until light and soft, about 5 minutes.
Beat the eggs into the batter, one at time, until smooth.
Decrease the mixer speed to low, and beat in 1/3 of the flour mixture, followed by 1/2 of the sour cream. Stop and scrape again.
Beat in the remaining flour mixture and sour cream.
Fold in the chopped 3 MUSKETEERS® Brand FUN SIZE®, reserving the 1 cup of chopped candy for the crumb topping.
Give the batter a final mix with a large spatula. Set aside.
To make the crumb topping, stir the ingredients with a mixer until evenly blended.
Be sure to include the 1-cup of chopped 3 MUSKETEERS® reserved from Step 1.
Pour the cake batter into a greased 9 x 13-inch pan. Crumble the topping in an even layer over the entire surface of the batter.
Bake for 50-55 minutes.
Remove from the oven, transfer to a wire rack, and let cool completely.
Cut into 2-inch squares (4 lines x 6 lines), and sprinkle a little bit of confectioner's sugar on top.
®/™/© Mars, Inc. 2011