Recipe: Cinnamon Nut Coffee Cake

Coffee Cake is one of my favourite treats. The nuts, the cinnamon, the texture - so good! This version is so easy and I like that it's not too thick. When you spread the batter into the 9x13 pan you'll think "is this enough?" but it spreads nicely and turns out lean and delicious. As Grandma was visiting and on her special diet, I made mine without the crumble topping and it was still very good.

This recipe comes from my Taste of Home Holiday Recipe Card Collection 2009 magazine. I must have 20+ recipes flagged to try out in the magazine!

CINNAMON NUT COFFEE CAKE

1-1/2 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1/4 tsp salt
1/4 cup btter, softened
2 eggs, lightly beaten
1/2 cup milk
1 tsp vanilla extract

Topping:
1 cup chopped walnuts
1 cup packed brown sugar
2 Tbsp all-purpose flour
2 to 3 tsp ground cinnamon
2 Tbsp butter, melted

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 greased 13x9" baking dish. Sprinkle with half of the topping. Carefully spread the remaining batter over top; sprinkle batter with the remaining topping.

Bake at 375 for 25-30 minutes or until a toothpick comes out clean. Serve warm. Yield: 12-15 servings.

To freeze coffee cake: Cut into serving-sized pieces and freeze in Ziploc Double Zipper Freezer Bags.