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Cinnamon-Walnut Coffee Cake

 Cinnamon-Walnut Coffee Cake
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.
9 ServingsPrep: 15 min. Bake: 55 min.


  • 1/4 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • 1-1/2 cups chopped walnuts


  • 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

2 of 2

Cinnamon-Walnut Coffee Cake (continued)

Directions (continued)

  • 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.