Recipe for cooking lemon crunch coffee cake

Breakfast Recipes :: Coffeecakes

Lemon Crunch Coffee Cake

1 c. finely chopped nuts
3 c. Bisquick baking mix
1 1/4 c. sugar
1/4 c. margarine or butter, softened
3 eggs
1/2 c. milk
2 Tbsp. grated lemon peel
1/4 c. lemon juice
Glaze

Heat oven to 350 degrees F. Generously grease 12-c. Bundt cake pan. Sprinkle nuts evenly over bottom and sides of pan, pressing if necessary.

Beat remaining ingredients except Glaze in lrg. bowl on low speed, scraping bowl constantly, 30 seconds. Beat on med. speed, scraping bowl occasionally, 3 mins.. Spread in pan. Bake until wooden pick inserted in center comes out clean, about 50 mins.. Cool 10 mins.; remove from pan. Cool completely. Drizzle with glaze.

Makes approximately 12-16 servings.

Glaze
Mix 1 c. powdered\sugar and 1 to 2 Tbsp. lemon juice until smooth and of desired consistency.