Crumb Coffee Cake
Light & Tasty
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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.
SERVINGS: 18
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 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
Directions:
In a large mixing 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. x 2-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.