Cinnamon-Walnut Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 9 |
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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. Ingredients:
1/4 cup shortening |
1 cup sugar |
2 eggs |
1-1/2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1 teaspoon salt |
1 cup 2% milk |
topping: |
1/2 cup king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 teaspoon ground cinnamon |
3 tablespoons cold butter |
1-1/2 cups chopped walnuts |
Directions:
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 near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
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