Lemon Crunch Coffee Cake Recipe
Ingredients:
- 1 cup finely chopped nuts
- 3 cups Bisquick baking mix
- 1 1/4 cups granulated sugar
- 1/4 cup margarine or butter, softened
- 3 eggs
- 1/2 cup milk
- 2 tablespoons grated lemon peel
- 1/4 cup lemon juice
- Glaze
Directions:
- 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 10 minutes; remove from pan. Cool completely. Drizzle with glaze.
- Makes 12-16 servings.
- Glaze
- Mix 1 cup confectioners' sugar and 1 to 2 tablespoons lemon juice until smooth and of desired consistency.