Cinnamon-Walnut Coffee Cake ~ A Simple Recipe for Mother’s Day

Mother’s Day

is Sunday, May 8, 2016.

Happy Mother's Day

“In the United States, Mother’s Day continues to be a holiday celebrated by presenting mothers and other women with gifts and flowers. Families might also celebrate by giving mothers a day off from activities like cooking or other household chores.”

Adapted a recipe, Cinnamon-Walnut Coffee Cake from Taste of Home.

Cinnamon-Walnut Coffee Cake

Cinnamon-Walnut Coffee Cake

My kitchen notes are as follows:
I used a 9-inch round pan. Greased pan with shortening, then floured it.
I always roast nuts before using in a recipe.
I used butter instead of shortening in the batter.
Whole milk used instead of 2 percent milk.
Topping: To ¼ of the topping, I added butter to create a wetter crumbly topping.
Baked coffee cake for 45 minutes.

CINNAMON-WALNUT COFFEE CAKE

Cinnamon-Walnut Coffee Cake

Recipe by Taste of Home
Adapted by Carmen Ortiz of Baking is my Zen

PREP: 15 minutes
BAKE: Approximately 45-60 minutes
YIELD: 8 servings

INGREDIENTS:
1/4 cup butter, softened [equals half a stick or 4 tablespoons]
1 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk

TOPPING:
1/2 cup all-purpose flour
1/4 cup sugar
1 ½ teaspoon ground cinnamon
Pinch salt
3 tablespoons cold butter, cut in cubes
1 1/2 cups chopped walnuts
CRUMBLY TOPPING:
3-4 Tablespoons melted butter [added to ¼ of topping]

DIRECTIONS:

1. PREHEAT OVEN to 350 degrees fahrenheit.
2. GREASE 9-inch round pan with shortening. Sprinkle flour in pan. Shake off excess flour. Set aside.
3. ROAST nuts in oven for 3-5 minutes. COOL on counter. GRIND nuts in grinder. Set aside.
4. TOPPING: COMBINE flour, sugar and cinnamon in a small bowl.
5. CUT IN BUTTER until mixture resembles coarse crumbs using a pastry blender or fork.
6. ADD chopped nuts. Set aside.
7. BATTER: CREAM butter and sugar in a large bowl until light and fluffy.
8. ADD eggs one at a time, beating well after each addition.
9. ADD vanilla extract. Mix.
10. COMBINE the flour, baking powder and salt in a bowl.
11. ADD HALF OF DRY ingredients to creamed butter/sugar mixture.
12. ADD half of the milk.
13. Mix until combined.
14. ADD REMAINING HALF OF DRY to batter.
15. ADD REMAINING milk.
16. Mix until combined. Do not overbeat.
17. POUR BATTER into a greased 9-inch round baking pan.
18. SPRINKLE ¾ of TOPPING evenly over batter. Pat topping gently into batter.
19. CRUMBLY WET TOPPING: To remaining ¼ topping, ADD melted butter. Mix until resembles a wet crumbly mixture.
20. SPRINKLE WET CRUMBLY MIXTURE over coffee cake topping.
21. BAKE at 350° for 45-60 minutes or until a toothpick inserted near the center comes out clean.
22. COOL on a wire rack.

The coffee cake may be frozen up to 6 months.

 

RECIPE PHOTO TUTORIAL
BY CARMEN ORTIZ

Cinnamon-Walnut Coffee Cake

Cinnamon-Walnut Coffee Cake

DIRECTIONS:

PREHEAT OVEN to 350 degrees fahrenheit.

GREASE 9-inch round pan with shortening. Sprinkle flour in pan. Shake off excess flour. Set aside.

CinnamonWalnut Coffee Cake (1)

CinnamonWalnut Coffee Cake (2)

CinnamonWalnut Coffee Cake (3)

ROAST nuts in oven for 3-5 minutes. COOL on counter.

CinnamonWalnut Coffee Cake (4)

GRIND nuts in grinder. Set aside.

CinnamonWalnut Coffee Cake (5)

TOPPING: COMBINE flour, sugar and cinnamon in a small bowl.

CinnamonWalnut Coffee Cake (6)

CinnamonWalnut Coffee Cake (7)

CUT IN BUTTER until mixture resembles coarse crumbs using a pastry blender or fork.

CinnamonWalnut Coffee Cake (8)

CinnamonWalnut Coffee Cake (9)

ADD chopped nuts. Set aside.

CinnamonWalnut Coffee Cake (10)

CinnamonWalnut Coffee Cake (11)

BATTER: CREAM butter and sugar in a large bowl until light and fluffy.

CinnamonWalnut Coffee Cake (12)

CinnamonWalnut Coffee Cake (13)

ADD eggs one at a time, beating well after each addition.

CinnamonWalnut Coffee Cake (14)

CinnamonWalnut Coffee Cake (15)

ADD vanilla extract. Mix.

CinnamonWalnut Coffee Cake (16)

COMBINE the flour, baking powder and salt in a bowl.

CinnamonWalnut Coffee Cake (17)

ADD HALF OF DRY ingredients to creamed butter/sugar mixture.

CinnamonWalnut Coffee Cake (18)

ADD half of the milk.

CinnamonWalnut Coffee Cake (19)

Mix until combined.

CinnamonWalnut Coffee Cake (20)

ADD REMAINING HALF OF DRY to batter.

CinnamonWalnut Coffee Cake (21)

ADD REMAINING milk.

CinnamonWalnut Coffee Cake (22)

Mix until combined. Do not overbeat.

CinnamonWalnut Coffee Cake (23)

POUR BATTER into a greased 9-inch round baking pan.

CinnamonWalnut Coffee Cake (24)

CinnamonWalnut Coffee Cake (25)

SPRINKLE ¾ of TOPPING evenly over batter. Pat topping gently into batter.

CinnamonWalnut Coffee Cake (26)

CinnamonWalnut Coffee Cake (27)

CRUMBLY WET TOPPING: To remaining ¼ topping, ADD melted butter.

CinnamonWalnut Coffee Cake (28)

Mix until resembles a wet crumbly mixture.

CinnamonWalnut Coffee Cake (29)

SPRINKLE WET CRUMBLY MIXTURE over coffee cake topping.

CinnamonWalnut Coffee Cake (30)

CinnamonWalnut Coffee Cake (31)

BAKE at 350° for 45-60 minutes or until a toothpick inserted near the center comes out clean.

COOL on a wire rack.

CinnamonWalnut Coffee Cake (32)

The coffee cake may be frozen up to 6 months.

CinnamonWalnut Coffee Cake (33)

To all mothers…have a wonderful, loving, Mother’s Day!

~ Carmen
Baking is my Zen
…sweet nibbles for the soul
~ ~ ~
For savory dishes, visit my other blog, sometimes SAVORY.
~ ~ ~
Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.

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About Baking is my Zen

Love to bake...it is my peaceful time. ~ Baking is my Zen ~
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