Walnut-Cinnamon Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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, itâs also a favorite with family and friends. Ingredients:
1/2 cup butter, softened |
1/2 cup canola oil |
1/2 cup sugar |
4 eggs |
1 package butter recipe golden cake mix (regular size) |
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 king arthur unbleached all-purpose flour |
1/4 cup sugar |
2 teaspoons ground cinnamon |
1/4 cup cold butter, cubed |
Directions:
1. In a large bowl, cream butter, oil and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add cake mix and 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.
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