Shelly's Recipe

COFFEE CRUNCH COFFEE CAKE

Category: Coffee Cake

Streusel topping
2/3 cup baking mix
2/3 cup packed brown sugar
1/3 cup chopped pecans
1 tsp ground cinnamon
1/4 tsp grated nutmeg
5 tbsp butter, chilled and diced

Cake
2 cups baking mix
2 tbsp sugar
1/3 cup half-and-half
1/3 cup brewed coffee
1 egg
2 tbsp butter, melted

Glaze
3/4 cup plus 2 tbsp confectioners sugar
2 tbsp brewed coffee

Preheat oven to 375. Grease a 9 inch springform pan.

Combine topping ingredients and cut in the butter until mixture resembles large crumbs. Refrigerate until needed.

Cake: Combine the baking mix and the sugar in a food processor. In a separate bowl, whisk together remaining ingredients. Pulse the wet ingredients into the dry until just combined with no dry spots. Batter will be lumpy.

Fold 1/4 cup streusel topping into batter. Spread the batter in the pan and cover with remaining streusel topping. Bake until the cake is golden and knife inserted in the center comes out clean, about 20-25 minutes. Transfer the pan to a wire rack and allow to cool slightly before removing the pan sides and sliding the cake onto the plate.

While the cake is cooling, make the glaze. Whish together the confectioners sugar and coffee until smooth. Drizzle the glaze over the warm cake and let it set before serving, about 15-20 minutes. Serves 6-8