Cinnamon Walnut Coffee Cake Recipes

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition., Transfer to a greased 9-in. square baking pan. In a small bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over top. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Grease and flour a 9 x13 pan, and preheat your oven to 325 degrees F.
• Mix the cake mix, pudding, water, vegetable oil and eggs, but do not over mix.
• In another bowl, combine the brown sugar, cinnamon and nuts.
• Spread about half of the cake mixture in your prepared pan, and sprinkle about 2/3 of the nut mixture over that.
• Spread the remaining cake mix over the filling (mix is thick and will be a little difficult, but it doesn't need to be perfect), and sprinkle the remaining nut mix over the top.
• Bake 45-55 minutes (depending on your oven). Cake is done when top springs back when touched, or cake tester inserted in the center comes out clean.

Steps:

• Combine the granulated and dark brown sugars, walnuts, flour, vanilla, and cinnamon in a medium bowl. Add the butter and stir to make moist, coarse crumbs; set aside.
• Preheat the oven to 350 degrees F.
• Line the bottom of an 8-inch square cake pan with parchment paper; butter the paper and the sides of the pan.
• Sift the flour, baking soda, pie spice and salt into a medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition; beat in the vanilla. Add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour and mixing well between additions.
• Spread 2/3 of the batter in the prepared pan and sprinkle with half the crumbs. Top with the remaining batter and crumbs. Bake until a toothpick inserted in the center of the cake comes out clean and the top has browned, about 1 hour and 10 minutes.
• Cool the cake in the pan on a wire rack for 20 minutes. Invert out of the pan and then turn crumb-side up to cool completely.
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Steps:

• Preheat oven to 400°F. Mix walnuts, 4 tablespoons sugar and cinnamon in small bowl. Mix Bisquick and 2 tablespoons sugar in large bowl; add buttermilk and egg and stir until sticky dough forms.
• Turn dough out onto work surface sprinkled with Bisquick; knead 6 to 8 turns until smooth. Roll out dough to 12x9-inch rectangle. Spread 2 tablespoons butter over, then sprinkle with walnut-sugar mixture, leaving 1-inch border on all sides. Starting at 1 long side, roll up jelly-roll style. Press roll to flatten slightly. Transfer, seam side down, to ungreased baking sheet.
• Using sharp knife, make crosswise cuts 3/4 of the way into roll along 1 long side, spacing cuts 1 inch apart. Shape roll into ring, with cuts facing outward; pinch ends together to seal. Turn cut slices to lie almost on their sides.
• Bake cake until deep golden brown and baked through, about 25 minutes. Cool 10 minutes on sheet.
• Stir 2 tablespoons butter in small saucepan over medium heat until golden brown, about 3 minutes. Remove from heat. Stir in powdered sugar, 5 teaspoons milk and vanilla, adding more milk by teaspoonfuls if icing is too thick. Drizzle icing over warm cake. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-inch nonstick tube pan. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together sour cream and baking soda.
• With an electric mixer, beat butter, sugar, eggs, and vanilla on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternately with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.
• Spread a third of batter in pan; sprinkle with a third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center comes out with a few moist crumbs, 60 to 70 minutes.
• Cool in pan 30 minutes. Turn out of pan; cool, top side up, on a rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan.
• In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg.
• Combine flour with baking powder, baking soda, and salt. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.
• Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.
• Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.
• Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.

Steps:

• Mix together walnuts, cocoa, cinnamon, 1/3 c sugar and set aside.
• Preheat oven to 350 degrees.
• Grease a 10" bundt pan.
• In large bowl of electric mixer, cream butter with 1 1/2 c sugar until blended.
• Increase speed to high and beat until light and fluffy.
• Add eggs, sour cream, orange rind, vanilla and mix.
• Add dry ingredients and beat at low speed until mixed.
• At medium speed, beat for 3 minutes.
• Spread half of batter in prepared pan, sprinkle with nut mixture, top with remaining batter.
• Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
• Cool coffeecake in pan on wire rack for 10 minutes.
• Remove from pan and cool completely.
• Sprinkle with confectioners' sugar to serve.

Steps:

• In a small bowl, stir together 3/4 cup chopped walnuts, 3/4 cup sugar, and 2 teaspoons ground cinnamon.

Steps:

• In a large bowl, cream the cream cheese, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13x9-in. baking pan., For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Steps:

• In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk.
• Transfer to a greased 9-in. square baking pan. In a bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over top. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.