White Chocolate Macadamia Nut Coffee Cake with Crumb Topping
This indulgent coffee cake layers tender vanilla-scented cake batter with a rich brown sugar crumb topping studded with crunchy macadamia nuts and sweet white chocolate chips. The cake features a unique double-layer construction where crumb mixture is both sandwiched between cake layers and sprinkled on top, creating varied textures in every bite. A simple powdered sugar glaze adds the perfect finishing touch. Perfect for weekend brunch, holiday gatherings, or any time you want to treat family and friends to something special that pairs beautifully with morning coffee or afternoon tea.
Ingredients
- 6 tablespoons butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 ½ cups milk
- 1 egg
- 1 teaspoon vanilla extract
- ⅝ cup light brown sugar, packed
- ½ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 6 tablespoons butter, cold, cut into pieces
- ¾ cup macadamia nuts, chopped
- 1 cup white chocolate chips
- ¾ cup powdered sugar
- 2 teaspoons milk or half-and-half
- 1 teaspoon butter, softened
- ¼ teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350 degrees and grease and flour a 9x13-inch baking pan
- 2
Combine brown sugar, flour, and cold butter pieces in a medium bowl for crumb topping
- 3
Cut butter into mixture with fingers until no large pieces remain
- 4
Stir macadamia nuts and white chocolate chips into crumb mixture and set aside
- 5
Beat softened butter, granulated sugar, and brown sugar with electric mixer until well blended
- 6
Whisk together flour, baking powder, cinnamon, and salt in separate bowl
- 7
Beat flour mixture into butter mixture until combined
- 8
Gradually beat in milk, egg, and vanilla extract until smooth
- 9
Pour half the batter into prepared pan and spread evenly with spatula
- 10
Sprinkle half the crumb topping over the batter layer
- 11
Spread remaining batter over the crumb layer
- 12
Sprinkle remaining crumb topping over final batter layer
- 13
Bake for 30 to 35 minutes until done
- 14
Let cake cool completely
- 15
Whisk together powdered sugar, milk, softened butter, and vanilla for glaze
- 16
Drizzle glaze over cooled cake
Tips
Cut cold butter into crumb topping with your fingertips rather than a pastry cutter for better texture control and to prevent overworking the mixture.
Spread each batter layer gently with an offset spatula to avoid disturbing the crumb layer underneath when adding the second batter portion.
Allow cake to cool completely before glazing to prevent the glaze from melting and running off the surface.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead without glaze. Add glaze just before serving for best appearance.
Serve at room temperature. Cut into squares and serve on plates with coffee or tea.
Common Mistakes
Use room temperature ingredients except for the crumb topping butter to avoid lumpy batter.
Don't overbake or the cake will become dry - check for doneness at 30 minutes.
Let cake cool completely before glazing to prevent the glaze from becoming too thin and running off.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may affect texture slightly
General Alternatives
FAQ
Can I make this cake ahead of time?
Yes, you can bake the cake up to 1 day ahead and store covered at room temperature. Add the glaze just before serving for the best appearance and texture.
What if I don't have macadamia nuts?
You can substitute chopped walnuts, pecans, or almonds in equal amounts. The flavor will be different but still delicious with the white chocolate and coffee cake base.
How long will this coffee cake keep?
The cake will stay fresh covered at room temperature for up to 3 days, or you can refrigerate it for up to 1 week. Bring to room temperature before serving for best texture.