Spiced Walnut Coffee Cake
Recipe from Family Circle

The streusel topping laces its way through the center of this buttermilk coffee cake, ensuring a bit of the sugary walnut mixture with every bite.


Spiced Walnut Coffee Cake

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Servings: Makes 12 servings.
Prep Time: 20 mins
Total Time: 1 hr 10 mins
Related Categories: Christmas Breakfast and Brunch, Coffee Cake, Coffee Cakes, Low Sodium
 
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Ingredients
  •  
    Topping:
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  • 2/3  cup
    all-purpose flour
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  • 1/3  cup
    packed light-brown sugar
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  • 1/3  cup
    granulated sugar
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  • 2  teaspoons
    pumpkin pie spice
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  • 1/8  teaspoon
    salt
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  • 6  tablespoons
    cold unsalted butter, cut into small pieces
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  • 1-2/3  cups
    walnuts, coarsely chopped
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  •  
    Cake:
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  • 2-1/4  cups
    all-purpose flour
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  • 1  teaspoon
    baking powder
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  • 1/2  teaspoon
    baking soda
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  • 1/2  teaspoon
    pumpkin pie spice
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  • 1/4  teaspoon
    salt
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  • 6  tablespoons
    unsalted butter, at room temperature
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  • 1/2  cup
    packed light-brown sugar
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  • 1/2  cup
    granulated sugar
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  • 2 
    eggs
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  • 1  teaspoon
    vanilla extract
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  • 1  cup
    buttermilk
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  • 1  cup
    confectioners' sugar
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  • 1  tablespoons
    milk
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Directions
1.
Heat oven to 350 degrees F. Coat an 8-inch baking pan with nonstick cooking spray.
2.
Topping: In a medium-size bowl, stir together flour, sugars, pumpkin pie spice and salt. With pastry cutter, cut butter into the mixture. Stir in walnuts. Refrigerate.
3.
Cake: In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
4.
In another large bowl, beat butter and sugars on medium speed until creamy and blended, about 3 minutes. Beat in eggs, one at a time. Add vanilla and beat until smooth.
5.
On low speed, beat in the flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes.
6.
Spoon half of the batter into the prepared pan. Sprinkle half of the topping over the batter. Spoon remaining batter over topping. Sprinkle remaining topping over top of cake.
7.
Bake at 350 degree F for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack. Loosen edges with a knife or small spatula. Cut into 12 equal pieces.
8.
In a small bowl, mix together confectioners' sugar and just enough milk to get a good drizzling consistency. Drizzle over cake squares and allow to set before serving. Makes 12 servings.
Nutrition information
Calories 486, Total Fat 22 g, Saturated Fat 8 g, Cholesterol 68 mg, Sodium 204 mg, Carbohydrate 67 g, Fiber 2 g, Protein 7 g. Percent Daily Values are based on a 2,000 calorie diet
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Coffee Coffee Cake

Strong brewed coffee is a friendly ingredient in this coffee cake. Try topping the cake with coffee-hazelnut syrup.

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