Years ago, when I was in a home economics class, we made a small coffee cake. It was a wonderful recipe, the best I've ever had. Unfortunately over the years, I lost the recipe. This recipe is pretty close and has a rich, buttery taste with a wonderful cinnamon and black walnut filling and topping. If you can't find black walnuts where you live, you can use pecans instead. Enjoy!
servesMakes an 8X8 cake
prep time10 Min
cook time30 Min
pure vanilla extract
1 1/2 c
all purpose flour
TOPPING & FILLING
(1/2) stick butter cut into small cubes
How To Make
Preheat oven to 350 degrees. Grease and flour an 8X8 square pan and set aside.
Cream butter, sugar, eggs and vanilla together until light and fluffy. In a small bowl, combine flour, baking powder and salt together, mixing well.
Add the flour alternately with the sour cream, beginning and ending with the flour mixture. Mix by hand until well combined after each addition. Place bowl back on the mixer and mix for about 10 to 20 seconds, just to make sure batter is mixed well.
Layer 1/2 of batter into prepared pan. Sprinkle with 1/2 of the topping mixture. Spread the other half over the topping mixture and sprinkle with remaining topping mixture. Bake for 30 to 35 minutes. Serve warm.
TOPPING: In a small bowl, combine all ingredients together until mixture is about the consistency of beach sand and holds together when squeezed, but crumbles easily.
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