Mmmm I love coffee cake at brunch. This one is what I typically think of when I think of a coffee cake. It’s got a yummy, sweet, crumbled topping that compliments almost any breakfast food.  It’s good if you put some nuts in it too, like walnuts. Like I’ve said before, my dad loves walnuts, so we try to incorporate it into a lot of our recipes if we can.

Classic Coffee Cake

Yield:  9 servings

Ingredients:

Cake

  • 1/4 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup milk

Topping

  • 1/2 cup flour
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 stick butter, cold
  • 1 cup chopped walnuts (optional)

Directions:

1)  Preheat oven to 350 degrees.  In a large bowl, cream shortening and sugar. Add eggs and vanilla. Mix well.

2)  Combine dry ingredients. Mix into shortening mixture. Cream in milk.

3)  Pour batter into a 9×9 in baking pan.  In a small bowl, combine dry ingredients for topping. Cut in cold butter with a pastry cutter or two knives. Sprinkle over top of batter. Add nuts if desired. Bake at 350 degrees for 1 hour, or until cooked all the way through. Let cool for at least 15 minutes before serving so it does not fall apart when you’re trying to cut it.