Time for Caffé
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La Belle Cuisine - More Breakfast Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Cinnamon-Walnut Coffee Cake



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has that ability to comfort."
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Time For Coffee
Time For Coffee
Janet Kruskamp
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La Belle Cuisine


Cinnamon-Walnut Coffee Cake

My Mother's Southern Desserts:
More than 200 Treasured Family Recipes
for Holiday and Everyday Celebrations
by James Villas with Martha Pearl Villas, 1998,
William Morrow and Company, Inc.


“Although this traditional, versatile coffee cake is a wonderful addition to
any festive breakfast or brunch buffet, Mother makes it frequently both for
bereavements and, decorated with colorful ribbons, as a gift for special friends
– especially during the Christmas holidays. What’s particularly appealing about
this coffee cake is that it freezes beautifully (up to two or three months) and
can be reheated in no time. As with most coffee cakes, I personally love to
run a wedge of this one quickly under the broiler and eat it topped with
homemade fruit preserves for breakfast.”

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/4 cup Crisco shortening
1 1/2 teaspoons pure vanilla extract
2 large eggs
1 1/2 cups coarsely chopped walnuts
1 teaspoon ground cinnamon
2 tablespoons butter, cut into pieces

Preheat the oven to 350 degrees F. Butter a 10-inch round baking pan
and set aside.
Into a large mixing bowl, sift together 2 cups of the flour, 1 cup of the
sugar, the baking powder, and salt. Add the milk, Crisco, and vanilla
and beat for 3 minutes with an electric mixer. Add the eggs and beat 2
minutes longer, then scrape the batter into the prepared pan. Distribute
the walnuts evenly over the top.
In a medium-size mixing bowl, combine the remaining 1/2 cup flour
and 1/4 cup sugar with the cinnamon, then add the butter and work it
in with your fingertips till the mixture resembles coarse meal. Distribute
the mixture evenly over the walnuts and bake the cake till a cake tester
or straw inserted in the center comes out clean, about 45 minutes. Let
the coffee cake cool slightly, transfer to a round serving dish, and cut
into wedges.

Yield: One 10-inch coffee cake; 8 to 10 servings

Martha’s Sweet Note:  Don’t ask me why I use only Crisco shortening.
All I know is that the few times I’ve tried (at Jimmy’s instigation) other
(cheaper) brands, the baking results have never been exactly right…”

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