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Crumb Coffee Cake

Crumb Coffee Cake
This delightful coffee cake has a lightly crunchy topping and a lovely filling of nuts, brown sugar and cinnamon. "It tastes delicious," Valma Devall assures from Kennewick, Washington.
18 ServingsPrep: 30 min. Bake: 45 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs, lightly beaten
  • 1-1/2 teaspoons vanilla extract
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • FILLING:
  • 1/2 cup chopped walnuts
  • 1/4 cup packed brown sugar
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • TOPPING:
  • 7 tablespoons all-purpose flour
  • 1/4 cup packed brown sugar
  • 3 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 5 tablespoons cold butter
  • 1 cup chopped walnuts
  • ICING:
  • 1/4 cup confectioners' sugar
  • 1-1/2 teaspoons milk
  • 1/4 teaspoon vanilla extract
© Taste of Home 2013

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Crumb Coffee Cake (continued)

Directions

  • In a large bowl, cream butter and sugar. Beat in eggs and vanilla.
  • Combine the flour, baking powder and baking soda; add to creamed
  • mixture alternately with sour cream. Pour half of the batter into a
  • greased 13-in. x 9-in. baking pan.
  • Combine filling ingredients; sprinkle over batter. Carefully top with
  • remaining batter. For topping, combine the flour, sugars and
  • cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts.
  • Sprinkle over batter.
  • Bake at 350° for 45-50 minutes or until a toothpick inserted near
  • the center comes out clean. Cool on a wire rack. Combine icing
  • ingredients; drizzle over coffee cake. Yield: 18 servings.
Nutrition Facts: 1 piece equals 391 calories, 22 g fat (10 g saturated fat), 68 mg cholesterol, 244 mg sodium, 44 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013