Cinnamon-Walnut Coffee Cake
Reminisce
- try a FREE ISSUE today!
My grandmother came from Germany with a treasure trove of recipes. She was a farmer's wife, raised seven children and had 28 grandchildren. Every Christmas and Easter, she hosted the family dinner, cooking everything herself. This coffee cake was one of my favorites.
SERVINGS: 9
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 55 min.
Ingredients:
- 1/4 cup shortening
- 1 cup sugar
- 2 eggs
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- TOPPING:
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons cold butter
- 1-1/2 cups chopped walnuts
Directions:
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.
Transfer to a greased 9-in. square baking pan. In a small bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over top.
Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings. Editor's Note: This coffee cake may be frozen up to 6 months.