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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This has been in the family some time. I am now a great-grandmother myself (I have one little great-granddaughter; in addition, I have three grandchildren and a son), and it's one of the recipes that my mother used to make long ago. I've lived on the farm where I was brought up all my life. I am a jack-of-all-trades in the kitchen, and my husband and I both enjoy hunting. -Beatrice Richard, Posen, Michigan Ingredients:
1 package (8 ounces) cream cheese, softened |
1/2 cup butter, softened |
1-1/4 cups sugar |
2 eggs |
1 teaspoon vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/4 cup milk |
1 cup chopped walnuts |
topping: |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
1/4 cup cold butter |
1/2 cup finely chopped walnuts |
Directions:
1. In a large bowl, cream the cream cheese, butter 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, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13-in. x 9-in. baking pan.
2. For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake.
3. Bake at 350° for 40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12-15 servings.
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