Honey Coffeecake with Macadamia Nut Streusel for Easter Morning

I love to indulge in coffeecakes on Holiday mornings. A sweet and buttery cake in the morning marks a special event. This easy to prepare coffeecake is also a bit healthier using honey for a lot of the sweetness. The Macadamia nuts may be replaced with other nuts if you prefer.  I adapted this recipe from the cookbook "Covered in Honey" by Mani Niall.

Honey Coffee Cake with Nut Streusel

Ingredients for Streusel:

• 1/4 cup packed brown sugar
• 1/4 cup all purpose flour
• 1/2 tsp. ground cinnamon
• 1 tsp ground cardamon
• 1/4 tsp allspice
• 1/4 tsp salt
• pinch of black pepper
• 5 Tbsp  cold and chopped unsalted butter
• 1 Tbsp tangerine zest
• 1 1/4 cup chopped Macadamia Nuts ( pecans will work well too)

Ingredients for Coffee Cake:

• 2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup Macadamia blossom honey
• 1/2 cup brown sugar
•  3 eggs, lightly beaten
• 1 Tbsp tangerine zest
• 1 tsp fresh ginger, minced
• 1 cup sour cream

 Directions:

1. Preheat oven to 350F. Set rack in the lower third of the oven. Lightly grease with butter a 9 x13 inch dish and dust with flour.
2. To make the streusel: Mix together the brown sugar, flour, spices and nuts. Use your hands to work in the butter until it resembles course crumbs. Add the tangerine zest.
3. To make the coffeecake: 
   
4.  Sift together the flour, baking powder and soda and salt.  Set aside
5. Using a mixer, cream the butter, sugar  and honey together for 3-4 minutes. Slowly add the eggs and continue to mix. Scrape the sides of the bowl to incorporate all of the ingredients. 
6. Add 1/2 of the flour mixture and continue to beat, scraping the sides to mix in all of the flour. 
7. Add the ginger, tangerine zest and sour cream. Mix thoroughly.
8. Mix in the other 1/2 of the flour mixture and beat well until the mixture is smooth and creamy. Increase the speed and beat for another 30 seconds.
9. Pour the batter and spread evenly into the greased dish. 
10. Sprinkle the streusel topping evenly over the batter.
11. Bake for 30 minutes or until the cake is golden and a testing stick comes out clean. cool the cake for 20 minutes. Serve warm or at room temperature.