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Cinnamon-Walnut Coffee Cake Recipe
Cinnamon-Walnut Coffee Cake Recipe photo by Taste of Home

Cinnamon-Walnut Coffee Cake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 9 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Cinnamon-Walnut Coffee Cake in Reminisce July/August 2004, p50

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.

Reviews for Cinnamon-Walnut Coffee Cake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Oct. 24, 2011

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.

MY REVIEW
Reviewed Aug. 28, 2011

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.

MY REVIEW
Reviewed Jan. 13, 2010

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

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