Walnut-Cinnamon Coffee Cake Recipe

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Walnut-Cinnamon Coffee Cake Recipe

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5 4
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From Allen, Texas, Emajo Wilson shares this delightful and delectable recipe for her favorite coffee cake. Moist, buttery and boxed-cake-mix simple, it’s also a favorite with family and friends.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 4 eggs
  • 1 package (18-1/2 ounces) butter recipe golden cake mix
  • 1 cup (8 ounces) sour cream
  • FILLING:
  • 1/2 cup chopped walnuts
  • 1/4 cup packed brown sugar
  • 4 teaspoons ground cinnamon
  • TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup cold butter

Directions

In a large mixing bowl, cream butter, oil and sugar. Add eggs, one at a time, beating well after each addition. Gradually add cake mix; mix well. Beat in sour cream just until combined.
Pour half of the batter into a greased 13-in. x 9-in. baking pan. Combine the filling ingredients; sprinkle over batter. Top with remaining batter. Cut through with a knife to swirl.
For topping, in a small bowl, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
Originally published as Walnut-Cinnamon Coffee Cake in Simple & Delicious March/April 2007, p11

Nutritional Facts

1 piece: 422 calories, 25g fat (10g saturated fat), 92mg cholesterol, 339mg sodium, 46g carbohydrate (31g sugars, 1g fiber), 4g protein.

  • 1/2 cup butter, softened
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 4 eggs
  • 1 package (18-1/2 ounces) butter recipe golden cake mix
  • 1 cup (8 ounces) sour cream
  • FILLING:
  • 1/2 cup chopped walnuts
  • 1/4 cup packed brown sugar
  • 4 teaspoons ground cinnamon
  • TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup cold butter
  1. In a large mixing bowl, cream butter, oil and sugar. Add eggs, one at a time, beating well after each addition. Gradually add cake mix; mix well. Beat in sour cream just until combined.
  2. Pour half of the batter into a greased 13-in. x 9-in. baking pan. Combine the filling ingredients; sprinkle over batter. Top with remaining batter. Cut through with a knife to swirl.
  3. For topping, in a small bowl, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
  4. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
Originally published as Walnut-Cinnamon Coffee Cake in Simple & Delicious March/April 2007, p11

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