Brown Sugar & Walnut Coffee Cake

Of all the baking I do, this is by far the most requested recipe. It is my Mom's recipe. It is the perfect coffee cake - not too cakey, but not dry. As my husband says, the cake is not so sweet or fluffy that it makes you feel guilty about having it for breakfast! The brown sugar topping that is scattered in the middle and the top is delicious and nutty. In all honesty, I often double the topping because you can't have too much of it! The icing drizzled on top adds the perfect extra sweetness to this amazing coffee cake.

From brown sugared coffee cake

From brown sugared coffee cake

From brown sugared coffee cake

From brown sugared coffee cake

From brown sugared coffee cake

Topping:
1/2 cup brown sugar
2 tbsp flour
2 tsp cinnamon
2 tbsp melted butter
1/2 walnuts

Mix all of the above together and let stand.

Batter:
1/4 cup buttter
3/4 cup whte sugar
3/4 cup milk
1 egg slightly beaten
1 tsp vanilla
1.5 cups flour
2 tsp baking powder
1/2 tsp salt

Icing:
1/4 cup commercially prepared icing

Cake:
Cream butter and sugar for three minutes.
Add egg and vanilla.
In another bowl sift or whick together flour, baking powder and salt.
Add sifted ingredients, alternately with milk (3 flour: 2 milk) and mix with each addition..
Put 1/2 batter into greased tube pan.
Add half of topping.
Add rest of batter.
Add rest of topping spreading evenly.

Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
Cool cake 10 minutes, remove from pan and flip so topping side faces up.
Ice while still warm by microwaving it for 10 seconds and then drizzling over cake (I know commercially prepared icing will make some of you revolt but seriously after years of making this cake it is exactly what it needs).