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Cinnamon-Walnut Coffee Cake Recipe

Cinnamon-Walnut Coffee Cake Recipe

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. YIELD:9 servings


  • 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. Yield: 9 servings.

Recipe Note

Editor's Note: This coffee cake may be frozen up to 6 months.

Nutritional Facts

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

Reviews for Cinnamon-Walnut Coffee Cake

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Colnight User ID: 41759 112481
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."

revjoannrom828 User ID: 2607533 53135
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."

cookyclown User ID: 4535427 57663
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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