Walnut Coffee Cake Recipe
Walnut Coffee Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This has been in the family some time. I am now a great-grandmother myself (I have one little great-granddaughter; in addition, I have three grandchildren and a son), and it's one of the recipes that my mother used to make long ago. I've lived on the farm where I was brought up all my life. I am a jack-of-all-trades in the kitchen, and my husband and I both enjoy hunting. -Beatrice Richard, Posen, Michigan
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 cup milk
  • 1 cup chopped walnuts
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter
  • 1/2 cup finely chopped walnuts

Directions

In a large bowl, cream the cream cheese, butter 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, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13-in. x 9-in. baking pan.
For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake.
Bake at 350° for 40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12-15 servings.
Originally published as Walnut Coffee Cake in Country Woman March/April 1998, p33

Nutritional Facts

1 piece: 383 calories, 22g fat (10g saturated fat), 70mg cholesterol, 220mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 7g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 cup milk
  • 1 cup chopped walnuts
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter
  • 1/2 cup finely chopped walnuts
  1. In a large bowl, cream the cream cheese, butter 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, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13-in. x 9-in. baking pan.
  2. For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake.
  3. Bake at 350° for 40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12-15 servings.
Originally published as Walnut Coffee Cake in Country Woman March/April 1998, p33

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