Ingredients1 h 40 m servings 217
- Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. Heat water, milk and butter until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Turn into 2 greased 8 or 9-inch square pans. Or, to make muffins, fill 24 greased muffin tins half full. Sprinkle evenly with Sugar-Nut Topping (see directions below). Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Bake at 350 degrees F for 20 to 25 minutes or until done. Remove from pans; cool on wire racks.
- Sugar-Nut Topping: Combine butter and brown sugar with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in chopped walnuts.
- Yield: 24 muffins or 2 coffee cakes
Per Serving: 217 calories; 8.8 31.6 3.8 29 193 Full nutrition
ReviewsRead all reviews 5
I made this and was very dissappointed. It didn't rise as much as I had hoped and the topping just wasn't that flavorful. I used pecan instead of walnuts, because I like them better and they did...
These were good although I did make a few adjustments. I used pecans (I agree, they are better) and I layered the whole thing. Putting a bit of dough, then a lot of topping, then a bit of dough ...
Super disappointed. The cake was more like pizza dough, it didn't rise and it wasn't fluffy. I also used pecans instead of walnuts because I like them better as well. The topping was good but...
I had my class make this recipe and it failed in all six groups that made this recipe. It did not rise just like the other reviewer stated. It also was bland. I will be taking this one out of m...