Best Toffee Macadamia Nut Coffee Cake Recipes

Toffee Macadamia Nut Coffee Cake image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h45m

Yield 8

Number Of Ingredients 10

1 2/3 cups Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1/3 cup butter or margarine, softened
1 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/4 cup English toffee bits
1/4 cup flaked coconut
1/4 cup chopped macadamia nuts

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.

Nutrition Facts : Calories 335, Carbohydrate 48 g, Cholesterol 50 mg, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 450 mg

Macadamia Coffee Cake image

Provided by Fisher Nuts

Categories Breads

Time 40m

Yield 10 serving(s)

Number Of Ingredients 13

1/3 cup brown sugar, firmly packed
1/4 cup granulated sugar
1 teaspoon ground cinnamon
3/4 cup Fisher Macadamia Halves and Pieces
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream

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.

Nutrition Facts : Calories 357.8, Fat 14.9, SaturatedFat 8.8, Cholesterol 73.6, Sodium 394.9, Carbohydrate 52.4, Fiber 0.8, Sugar 33, Protein 4.4