Lemon Crunch Coffee Cake
1 cup finely chopped nuts
3 cups Bisquick
1-1/4 cups sugar
1/4 cup margarine or butter, softened
3 eggs
1/2 cup milk
2 tbl. grated lemon peel
1/4 cup lemon juice
Glaze
Preheat oven to 350*. Generously grease a 12 cup Bundt cake pan. Sprinkle nuts evenly over the bottom and sides of the pan, pressing if necessary. Beat the remaining ingredients except the glaze in a large bowl on low speed,
scraping the bowl constantly, 30 seconds. Beat on medium speed, scraping the bowl occasionally, 3 minutes. Spread in the pan. Bake for 50 minutes, or until a toothpick inserted in the center comes out
clean.
