Lemon Crunch Coffee Cake
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
- Heat oven to 350 degrees F. 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 for 10 minutes; remove from pan.
- Cool completely.
- Drizzle with glaze.
Glaze
- Mix confectioners' sugar and lemon juice until smooth and of desired consistency.
