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Walnut-Cinnamon Coffee Cake Recipe

From Allen, Texas, Emajo Wilson shares this delightful and delectable recipe for her favorite coffee cake. Moist, buttery and boxed-cake-mix simple, it’s also a favorite with family and friends.

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Walnut-Cinnamon Coffee Cake Recipe

Prep: 20 min. Bake: 40 min. + cooling

Yield: 12-15 Servings

20 40 60

Ingredients

1/2 cup butter, softened
1/2 cup canola oil
1/2 cup sugar
4 eggs
1 package butter recipe golden cake mix (regular size)
1 cup (8 ounces) sour cream
FILLING:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
4 teaspoons ground cinnamon
TOPPING:
1/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons ground cinnamon
1/4 cup cold butter, cubed

Directions

In a large bowl, cream butter, oil and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add cake mix and mix well. Beat in sour cream just until combined.
Pour half of the batter into a greased 13-in. x 9-in. baking pan. Combine the filling ingredients; sprinkle over batter. Top with remaining batter. Cut through with a knife to swirl.
For topping, in a small bowl, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 422 calories, 25 g fat (10 g saturated fat), 92 mg cholesterol, 339 mg sodium, 46 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Walnut-Cinnamon Coffee Cake in Simple & Delicious March/April 2007, p11