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Cinnamon-Walnut Coffee Cake

Total Time

Prep: 15 min. Bake: 55 min.


9 servings

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.


  • 1/4 cup shortening
  • 1 cup sugar
  • 2 large 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
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • 1-1/2 cups chopped walnuts


  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 in the center comes out clean. Cool on a wire rack.
<b>Editor's Note:</b> This coffee cake may be frozen up to 6 months.

Nutrition Facts

1 piece: 478 calories, 23g fat (5g saturated fat), 61mg cholesterol, 396mg sodium, 58g carbohydrate (29g sugars, 2g fiber), 11g protein.

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