I Love Coffee Cake! And this cake takes it to the next level! Most coffee cakes are dry, this one is moist as all anything and is mouth watering, leaving you wanting more! EZ and simple to prepare! It's a family favorite around this house! The neat thing about this cake is that you can add or take away from it. Trying seasonal fruits in the mix creates a whole new level of flavor to an old time traditional coffee cake! Everyone I've baked one for just loves it to death!
8 to 10
4 Cups All Purpose Flour
3 Cups Sugar
1½ Teaspoons Salt
3 ¾ Teaspoons Baking Powder
1¼ cup Vegetable Oil
3 Large Eggs
1 Cup Milk (preferably whole milk)
¾ Stick of Butter or Margarine (cold)
3 Teaspoons Cinnamon
1 Cup Walnuts Chopped
3 Tablespoons Confectioner's Sugar
No nutrition information available
In your stand mixer mixing bowl, combine the flour, sugar, salt and baking powder for 10 to 20 seconds on low. Add the oil and blend on medium low speed until crumbly. In a medium size mixing bowl, set aside 3 ¾ cups of the mixture for the topping.
To the original bowl (cake mixture) add the eggs and milk. Blend on low until well blended (lumps are ok!), stir in the walnuts. Pour this mixture into a 16" x 11" greased baking pan.
To the set aside bowl (topping mixture) add the butter and cinnamon. Use your mixer to blend for no more than 30 to 40 seconds on low. Spread or sprinkle this mixture over the cake batter.
Bake in a preheated 375 degree oven for approximately 40 to 45 minutes or until a knife comes out clean when inserted.
Cool for about 10 to 15 minutes and sprinkle with confectioner's sugar.
You can also add a tablespoon or so of lemon or lime curd along side the finished coffee cake for an added twang!