This coffee cake recipe fits all my requirements for the perfect traditional coffee cake. The cake has to be moist, contain a delicious streusel topping with walnuts and cinnamon and it must smell amazing while its cooking.
You know that cinnamon smell that fills the house when you’re cooking coffee cake in the oven? So good. Especially in the morning.
This past weekend for Father’s Day, I wanted to surprise the hubs with coffee cake to enjoy with his zen green tea and omelette with chopped red peppers and spring onions. I’ve tried a number of coffee cake recipes in the past, but I’ve never been impressed enough to place in my recipe vault. This one, however, is going in the recipe vault (AKA, my blog).
It is the perfect blend of cinnamon, walnuts, and real butter. Its oh so moist and tastes amazing with a hot mug of tea or coffee.
You could also make this with pecans, but walnuts are my preferred choice for this one.
Hope you enjoy this one too.
- 1½ cups all-purpose flour
- 1 cup sugar
- 2 t baking powder
- ¼ t salt
- ¼ cup butter, softened
- 2 eggs, lightly beaten
- ½ cup milk
- 1 t vanilla extract
- 1 cup chopped walnuts
- 1 cup packed brown sugar
- 2 T all-purpose flour
- 3 t ground cinnamon
- 2 T butter, melted
- Preheat oven to 375 degrees.
- In a large bowl, combine the flour, sugar, baking powder and salt.
- In a small bowl, whisk the butter, eggs, milk, and vanilla together. Stir into dry ingredients just until moistened (do not overmix); set aside. in a small bowl, combine topping ingredients.
- Spread half of batter into a greased 13x9 inch baking dish. Sprinkle with half of the topping. Carefully spread remaining batter over top; sprinkle with remaining topping. Do not worry if the batter will not cover the streusel topping completely - the flavors all blend together nicely while cooking, and it all turns out delicious.
- Bake at 375 degrees for 25-30 minutes or until a toothpick comes out clean. Serve warm.