Breakfast and Brunch Recipes

Lemon Crunch Coffee Cake

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Yield: 12 to 16 servings.

Ingredients

Cake

  • 1 cup finely chopped nuts
  • 3 cups Bisquick or Biscuit Baking Mix
  • 1 1/4 cups granulated sugar
  • 1/4 cup butter, softened
  • 3 eggs
  • 1/2 cup milk
  • 2 tablespoons grated lemon peel
  • 1/4 cup lemon juice

Glaze

  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons lemon juice

Instructions

Cake

  1. Heat oven to 350 degrees F. Generously grease a 12 cup Bundt cake pan. Sprinkle nuts evenly over bottom and sides of pan, pressing if necessary.
  2. 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.
  3. Spread in pan.
  4. Bake until wooden pick inserted in center comes out clean, about 50 minutes.
  5. Cool for 10 minutes; remove from pan.
  6. Cool completely.
  7. Drizzle with glaze.

Glaze

  1. Mix confectioners' sugar and lemon juice until smooth and of desired consistency.


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