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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 18 |
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This delightful coffee cake has a lightly crunchy topping and a lovely filling of nuts, brown sugar and cinnamon. It tastes delicious, Valma Devall assures from Kennewick, Washington. Ingredients:
1 cup butter, softened |
1-1/2 cups sugar |
2 eggs, lightly beaten |
1-1/2 teaspoons vanilla extract |
2 cups cake flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 cup (8 ounces) sour cream |
filling: |
1/2 cup chopped walnuts |
1/4 cup packed brown sugar |
2 tablespoons sugar |
1 teaspoon ground cinnamon |
topping: |
7 tablespoons king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
3 tablespoons sugar |
2 teaspoons ground cinnamon |
5 tablespoons cold butter |
1 cup chopped walnuts |
icing: |
1/4 cup confectioners' sugar |
1-1/2 teaspoons milk |
1/4 teaspoon vanilla extract |
Directions:
1. In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Pour half of the batter into a greased 13-in. x 9-in. baking pan.
2. Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. For topping, combine the flour, sugars and cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter.
3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine icing ingredients; drizzle over coffee cake. Yield: 18 servings.
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