Rating: 3.14 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

A light, not-too-sweet coffee cake dough is topped with brown sugar and walnuts and baked until golden brown.

By Fleischmann's Yeast

Recipe Summary test

prep:
15 mins
cook:
25 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
24
Yield:
2 coffee cakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sugar Nut Topping:

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Yield: 24 muffins or 2 coffee cakes

Nutrition Facts

220 calories; protein 4.1g; carbohydrates 31.6g; fat 8.8g; cholesterol 29mg; sodium 192.6mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 4 stars
03/07/2011
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 and a lot of topping. As well press the topping down on the top cause once it cooks not all of mine stuck but they were otherwise great warm with a bit of butter. YUM! Read More
(5)

Most helpful critical review

Rating: 3 stars
12/09/2009
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 add a little flavor but the bread part was very bland. Maybe adding some cinnamon would help. Read More
(20)
7 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 3 stars
12/09/2009
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 add a little flavor but the bread part was very bland. Maybe adding some cinnamon would help. Read More
(20)
Rating: 4 stars
03/07/2011
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 and a lot of topping. As well press the topping down on the top cause once it cooks not all of mine stuck but they were otherwise great warm with a bit of butter. YUM! Read More
(5)
Rating: 1 stars
01/12/2012
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 the cake itself wasn't appetizing at all. Read More
(4)
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Rating: 1 stars
11/03/2011
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 my recipe file. Don't waste the ingredients. Read More
(3)
Rating: 5 stars
03/08/2020
Worth the time to let it rise. It’s our Sunday morning go-to! Read More
Rating: 4 stars
02/15/2020
This is pretty much just what it says it is. It came out as I expected it to, a coffee cake type cake that is not very sweet. It did rise just fine for me, but I did make a mistake in prep that probably helped in that. I halved the recipe but forgot to halve the yeast, so I put 2 pkts of yeast in 1/2 recipe. I also separated the dough into 2 parts, flouring my hands as necessary to work the dough (dough is very wet). I spread each half into a round cake pan to rise, then after they rose, put a layer of jam on top of one and set the second dough circle on top of the jam. I know that is completely not how the original recipe is written, but it worked well and came out exactly as I had hoped - a not too sweet cake with a jam filling. Without the jam filling, the cake by itself is almost more like a sweet bread. It is quite good, though. The author's description is accurate. Read More
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