Morning Coffee Cake

Ingredients
For Cake Batter:
1 bag 3 Musketeers Fun Size (reserve 1 C. for crumb topping below)
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 lb. unsalted butter, softened (2 sticks)
1 1/3 C. sugar
2 large eggs
1 8 oz. container sour cream

For Crumb Topping:
1 1/4 C. flour
1/3 C. sugar
1/4 tsp. ground cinnamon
8 Tbs. unsalted butter, melted (1 stick)
1 C. walnuts, chopped
3 Tbs. confectioner's sugar
2 medium-sized mixing bowls

Directions
Preheat oven to 350 degrees. Unwrap and chop the 3 Musketeers Brand Fun Size. Measure 1 C. of chopped candy; set aside. Combine the flour, baking powder and baking soda in a bowl; set aside. Combine the butter and sugar in a bowl, then beat with an electric mixer on medium speed until light and soft, about 5 minutes. Beat the eggs into the batter, one at time, until smooth. Decrease the mixer speed to low, and beat in 1/3 of the flour mixture, followed by 1/2 of the sour cream. Stop and scrape again.

Beat in the remaining flour mixture and sour cream. Fold in the chopped 3 Musketeers Brand Fun Size, reserving the 1 C. of chopped candy for the crumb topping. Give the batter a final mix with a large spatula. Set aside. To make the crumb topping, stir the ingredients with a mixer until evenly blended. Be sure to include the 1 C. of chopped 3 Musketeers reserved from Step 1. Pour the cake batter into a greased 9x13-inch pan. Crumble the topping in an even layer over the entire surface of the batter. Bake for 50-55 minutes.

Remove from the oven, transfer to a wire rack, and let cool completely. Cut into 2-inch squares (4 lines x 6 lines), and sprinkle a little bit of confectioner's sugar on top.