One great thing about this Coffee Cake with Macadamia Topping is that it’s socially acceptable to eat with a cup of coffee for breakfast OR as a dessert! Maybe even pair it with a Brown Sugar Chai Shaken Espresso?
There are many variations on coffee cake, but this particular version is based off of my great grandmother’s recipe. I made my own twist by topping with a brown sugar cinnamon crumble and chopped roasted macadamia nuts. This was a delicious combination of sweet, nutty, rich, and just a little salty.
Coffee Cake with Macadamia Ingredients
Cake
- 1/4 cup Butter softened (leave on the counter for around 1 hour)
- 8 oz Cream Cheese softened (leave on the counter for around 3 hours)
- 1 1/4 cup Sugar
- 2 Eggs
- 1 tsp Vanilla
- 1 1/3 cup Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 cup Milkadamia or any dairy/non-dairy milk of choice
Topping
- 2/3 cup Flour
- 1/2 cup Brown Sugar
- 4 tbsp Butter cold and cubed
- 1.5 tsp Cinnamon
- 1/3 cup Macadamia Nuts roughly chopped; I used roasted & salted
Recipe Instructions
Cake
- Preheat the oven to 350 degrees. Grease a 9″ X 13″ baking pan. TIP: I like using the butter wrapper to grease my baking pan before throwing it away!
- In a bowl, combine softened butter, softened cream cheese, and sugar. Beat until smooth. Add eggs and vanilla and mix well.
- Sift together the dry ingredients: flour, baking soda, and salt. Add 1/2 of the dry ingredients to the cream cheese mixture, and stir until just combined. Pour in the milk and mix again. Add the other 1/2 of the dry ingredients and stir until just combined.
- Transfer the batter to the prepared baking dish. Evenly sprinkle the topping and chopped macadamia nuts over the batter.
- Bake for 25 minutes or until a toothpick in the center comes out clean. Let the cake cool for about 15 minutes then cut into slices and serve.
Topping
- Combine the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the chilled butter with a pastry cutter, forks, or your hands into pea-sized crumbles.
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Grab a cup of coffee and cut yourself a big slice of this coffee cake! You will love the burst of cinnamon, brown sugar, and nutty chopped macadamias in every bite. Serve this at a party or make some for yourself! It’s quick, easy, and delicious.
If you used Milkadamia like I did, you can whip up a batch of my Carrot Ginger Soup or a Brown Sugar Chai Shaken Espresso which uses the same milk.
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Coffee Cake with Macadamia Topping
Equipment
- 9 x 13 Baking Pan
Ingredients
Cake
- 1/4 cup Butter softened (leave on the counter for around 1 hour)
- 8 oz Cream Cheese softened (leave on the counter for around 3 hours)
- 1 1/4 cup Sugar
- 2 Eggs
- 1 tsp Vanilla
- 1 1/3 cup Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 cup Milkadamia or any dairy/non-dairy milk of choice
Topping
- 2/3 cup Flour
- 1/2 cup Brown Sugar
- 4 tbsp Butter cold and cubed
- 1.5 tsp Cinnamon
- 1/3 cup Macadamia Nuts roughly chopped; I used roasted & salted
Instructions
Cake
- Preheat the oven to 350 degrees. Grease a 9" X 13" baking pan.
- In a bowl, combine softened butter, softened cream cheese, and sugar. Beat until smooth. Add eggs and vanilla and mix well.
- Sift together the dry ingredients: flour, baking soda, and salt. Add 1/2 of the dry ingredients to the cream cheese mixture, and stir until just combined. Pour in the milk and mix again. Add the other 1/2 of the dry ingredients and stir until just combined.
- Transfer the batter to the prepared baking dish. Evenly sprinkle the topping and chopped macadamia nuts over the batter.
- Bake for 25 minutes or until a toothpick in the center comes out clean. Let the cake cool for about 15 minutes then cut into slices and serve.
Topping
- Combine the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the chilled butter with a pastry cutter, forks, or your hands into pea-sized crumbles.
