This is a Hershey recipe from http://www.HersheysKitchens.com. Courtney was too hungry to wait for me to put the White Drizzle on it so we went without. It was really sweet without the drizzle so I’m not sure if you even need it.
2/3 cup packed light brown sugar
1/2 cup flour
6 tablespoons firm butter
1 1/3 cups (8 oz package) Hershey’s Premier White Chips and Macadamia Pieces (I couldn’t find these together in a bag, maybe they don’t make them anymore, so I used 4 oz (or 1/2 cup) white chips and 4 oz of walnuts)
6 tablespoons butter, softened
3/4 cup sugar
3/4 cup packed light brown sugar
2 cups flour (I added another 1/2 cup as the batter looked really thin)
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 1/4 cup milk
1 teaspoon vanilla
3/4 cup powdered sugar
2 – 3 teaspoons milk
1 teaspoon softened butter
1/4 teaspoon vanilla
1 Heat oven to 350. Grease and flour 13 x 9 x 2″ pan.
2 For crumb topping – combine brown sugar, flour, butter, white chips and nuts in bowl until crumbly. (I used my pastry blender and mixed the butter, sugar and flour together with that until crumbly and then stirred in the chips and nuts.) Set aside.
3 For coffee cake – beat butter, sugar and brown sugar until well blended. Stir together flour, baking powder and cinnamon then beat into butter mixture. Gradually add milk, egg and vanilla, beating until thoroughly blended. Spoon 1/2 the batter into prepared pan and top with 1/2 the crumb topping. Gently spread remaining batter over topping. Sprinkle remaining topping over batter.
4 Bake 30 – 35 minutes or until wooden pick inserted in center comes out clean. Cool completely.
5 For white drizzle – beat together powdered sugar, milk, butter and vanilla. If necessary, add additional milk 1/2 teaspoon at a time until of desired consistency. Drizzle over cake.