WALNUT COFFEE CAKE
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
Provided by Taste of Home
Time 55m
Yield 12-15 servings.
Number Of Ingredients 17
Steps:
- 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 13x9-in. baking pan., For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 383 calories, Fat 22g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 220mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.
CINNAMON-WALNUT COFFEE CAKE
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.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- 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., 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. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 478 calories, Fat 23g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 396mg sodium, Carbohydrate 58g carbohydrate (29g sugars, Fiber 2g fiber), Protein 11g protein.
CINNAMON COFFEE CAKE
I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. -Eleanor Harris, Cape Coral, Florida
Provided by Taste of Home
Time 1h20m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 299mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
CINNAMON NUT COFFEE CAKE
On Sundays, friends and neighbors would stop at my Auntie Rae and Uncle Gene's house. Auntie Rae never cooked on Sundays, so she'd make this coffee cake on Sunday evening, from her own special "receipt", as she called it. The next day, she'd serve it from the warming closet of her cast-iron kitchen range.
Provided by Taste of Home
Time 45m
Yield 12-15 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the butter, eggs, milk and vanilla. Stir into dry ingredients just until moistened; set aside. In a small bowl, combine topping ingredients. , Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half of the topping. Carefully spread remaining batter over top; sprinkle with remaining topping. , Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.
Nutrition Facts : Calories 263 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 158mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
CINNAMON WALNUT COFFEE CAKE
This is the most moist coffee cake I have ever eaten. It is delicious right out of the oven, but is even better the next day. I wish it wasn't made from pre-packaged products, but it tastes so good, I am willing to forgive. I have made this with half of the oil substituted with half a cup of applesauce with great success. That is how I make it now. Pecans can be substituted for the walnuts as well, it is a pretty forgiving recipe.
Provided by Mommy2two
Categories Breads
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Grease and flour a 9 x13 pan, and preheat your oven to 325 degrees F.
- Mix the cake mix, pudding, water, vegetable oil and eggs, but do not over mix.
- In another bowl, combine the brown sugar, cinnamon and nuts.
- Spread about half of the cake mixture in your prepared pan, and sprinkle about 2/3 of the nut mixture over that.
- Spread the remaining cake mix over the filling (mix is thick and will be a little difficult, but it doesn't need to be perfect), and sprinkle the remaining nut mix over the top.
- Bake 45-55 minutes (depending on your oven). Cake is done when top springs back when touched, or cake tester inserted in the center comes out clean.
Nutrition Facts : Calories 333.9, Fat 18.7, SaturatedFat 2.6, Cholesterol 42.8, Sodium 308.8, Carbohydrate 39.7, Fiber 0.9, Sugar 29.8, Protein 3.3
TRADITIONAL COFFEE AND WALNUT CAKE
I was looking through the site for coffee (flavoured) cakes and was amazed there wasn't more recipes for coffee and walnut cake, which when I was growing up was one of the most traditional cakes that was always on sale in the village shop. It used to seem really 'grown up' to me (but was also my favourite!), and this is the recipe my mum always used- I think it might have originally started off as a Delia Smith recipe. Hope you enjoy it :).
Provided by RainbowBubbles
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat over to 180 degrees Celcius and prepare two 8 inch sandwich tins. Sift together dry ingredients and set aside.
- Beat butter until soft, then cream with sugar and coffee (I use an electric whisk for this bit). When fluffy and well-mixed, add the eggs one at a time, beating well.
- Fold in dry ingredients using a wooden spoon and mix until combined, being really careful not to over-mix. Stir in walnuts.
- Put in prepared tins and bake approx 25-30 mins until evenly browned and a skewer comes out clean. Don't open oven door too soon or the cakes won't rise properly. Once baked, allow to cool in tins 10 minutes, then turn out onto a wire rack to cool completely.
- Once the cakes are cool, beat the butter for the buttercream with the coffee, then sift in the icing sugar. You might need to use more or less to get the right consistency. Sandwich the cakes together. In another bowl, sift the icing sugar for the top of the cake, and slowly add enough coffee to make a runny (but not so much it runs of the cake!) icing, and spread over the top of the cake. Decorate with walnut halves. Enjoy with a cup of coffee :).
Nutrition Facts : Calories 518.6, Fat 28.7, SaturatedFat 14.8, Cholesterol 110.8, Sodium 491.2, Carbohydrate 63.7, Fiber 0.9, Sugar 51.1, Protein 4.5
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