Shelly's Recipe

LEMON CRUNCH COFFEE CAKE

Category: Coffee Cake

1 cup finely chopped nuts
3 cups baking mix
1 1/4 cups sugar
1/4 cup butter, softened
3 eggs
1/2 cup milk
2 tbsp grated lemon peel
1/4 cup lemon juice
Glaze

Heat oven to 350. Generously grease 12-cup Bundt cake pan. Sprinkle nuts evenly over bottom and sides of pan, pressing if necessary.

Beat remaining ingredients except Glaze in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 3 minutes. Spread in pan. Bake until wooden pick inserted in center comes out clean, about 50 minutes. Cool 10 minutes; remove from pan. Cool completely. Drizzle with glaze.

Glaze: Mix 1 cup confectioners sugar and 1 to 2 tbsp lemon juice until smooth and of desired consistency.