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Cinnamon-Walnut Coffee Cake Recipe

Cinnamon-Walnut Coffee Cake Recipe photo by Taste of Home

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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.

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Cinnamon-Walnut Coffee Cake Recipe

Prep: 15 min. Bake: 55 min.

Yield: 9 Servings

15 55 70

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 2% 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.

Nutritional Facts 1 serving (1 piece) equals 478 calories, 23 g fat (5 g saturated fat), 61 mg cholesterol, 396 mg sodium, 58 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Cinnamon-Walnut Coffee Cake in Reminisce July/August 2004, p50

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Cinnamon-Walnut Coffee Cake

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Reviewed on Oct. 24, 2011 by Colnight

Very Good. This was very easy to make, probably would taste good with soft butter spread on the side of a piece of this cake.

Reviewed on Aug. 28, 2011 by revjoannrom828

I made this cake and changed a couple of things. I used butter instead of shortening and added 1tsp of cinnamon & 1/2tsp extra vanilla to batter. Becauce my son doesn't like nuts I used old-fashioned rolled oats. I doubled the topping because my husband loves crumb topping and then I topped it with 10X sugar. Would definitely make again...very good.

Reviewed on Jan. 13, 2010 by cookyclown

this cake looks good so i will try to bake it, i am new to cooking so this will be new to me.