via Carolyn Wong @carolbeecooks

Classic coffee cake with a brown sugar cinnamon macadamia nut crumble topping.

Ingredients

• ¼ 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 ¼ cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 ⅓ cup flour
• 1 tsp baking soda
• ¼ tsp salt
• ¼ cup Milkadamia or any dairy/non-dairy milk of choice

Topping

• ⅔ cup flour
• ½ cup brown sugar
• 4 tbsp butter, cold and cubed
• 1 ½ tsp cinnamon
• ⅓ cup macadamia nuts, roughly chopped (roasted & salted)

Instructions

Cake

1. Preheat the oven to 350°F (175°C). Grease a 9" x 13" baking pan.
2. In a bowl, combine the softened butter, softened cream cheese, and sugar. Beat until smooth. Add the eggs and vanilla extract and mix well.
3. Sift together the dry ingredients: flour, baking soda, and salt. Add half of the dry ingredients to the cream cheese mixture and stir until just combined. Pour in the milk and mix again. Add the remaining dry ingredients and stir until just combined.
4. Transfer the batter to the prepared baking dish. Evenly sprinkle the topping mixture and chopped macadamia nuts over the batter.
5. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for about 15 minutes, then cut into slices and serve.

Topping

1. In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the chilled butter using a pastry cutter, forks, or your hands until the mixture forms pea-sized crumbles.