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Traditional Cinnamon-Walnut Coffee Cake

 Traditional Cinnamon-Walnut Coffee Cake
SINCE this coffee cake can serve as dessert for the evening meal and a warm-up for breakfast the next day, we enjoy it often. It’s just the right size for my husband and me.
9 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 1/2 cup raisins
  • 1/2 cup plus 2 tablespoons chopped walnuts, divided
  • 1/2 teaspoon cinnamon-sugar

Directions

  • In a small bowl, combine the flour, sugar, baking powder, salt and
  • cinnamon. In another bowl, whisk the egg, milk and butter; stir into
  • dry ingredients just until moistened. Stir in raisins and 1/2 cup
  • walnuts.
  • Transfer to a greased 9-in. square baking pan. Sprinkle with
  • cinnamon-sugar and remaining walnuts. Bake at 375° for 20-25
  • minutes or until golden brown and a toothpick inserted near the
  • center comes out clean. Cool on a wire rack. Yield: 9 servings.

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Traditional Cinnamon-Walnut Coffee Cake (continued)

Nutritional Facts: 1 serving (1 piece) equals 233 calories, 11 g fat (4 g saturated fat), 39 mg cholesterol, 264 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein.