Start your morning with this moist and flavorful Cinnamon Brown Sugar Cashew Coffee Cake, made with PLANTERS® Cinnamon Brown Sugar Cashews.
Topped with a crunchy cashew streusel and infused with orange zest and vanilla, it’s a cozy treat perfect for breakfast or brunch. Serve warm with coffee or tea for a comforting and indulgent bite.
Ingredients
| 2 | cups flour |
| 1½ | teaspoons baking powder |
| ½ | teaspoon baking soda |
| ¼ | teaspoon salt |
| ½ | cup butter, at room temperature |
| ¾ | cup sour cream |
| 2 | eggs |
| 1 | tablespoon orange zest |
| ¾ | cup sugar |
| 1 | teaspoon vanilla |
| 1 | (5-ounce) package PLANTERS® Cinnamon Brown Sugar Cashews, chopped |
Directions
Heat to 350°F. Butter a 9-inch square baking pan.
In medium bowl, stir together the flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat together butter, sour cream, eggs, orange zest, sugar and vanilla until blended. Add dry ingredients to the wet ingredients and beat on low speed until smooth.
Spread half of the batter evenly in the prepared pan and sprinkle evenly with half of the cashews. Top with the remaining batter, spreading it evenly, and sprinkle with the remaining cashews.
Bake 25 to 30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Let cool slightly in the pan on a wire rack. Cut into squares and serve warm.