Lemon Crunch Coffee Cake Recipe

Lemon Crunch Coffee Cake Recipe

Ingredients:

1 c of nuts; chopped finely
3 c of Bisquick
1 & 1/4 c of sugar
1/2 c of milk
1/4 c of butter or margarine; at room temperature
3 pcs of eggs
2 Tbsps of lemon zest
1/4 c of lemon juice
Glaze

Instructions:

Grease Bundt pan with 12 cups. Spread nuts on bottom and the side of cups. Combine Bisquick, sugar, milk, butter, eggs, zest and lemon juice into a large-sized bowl and mix on low-speed. Scrape the side of mixing bowl often and mix for half minute, increase speed to medium and scrape occasionally.

Fill pans and bake inside a preheated oven with a temperature of 350 degrees F for almost an hour or ’til cake tester is clean after inserting to cake. Pour glaze over cake after slightly cool.

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