Walnut And Cinnamon Coffee Cake
This Walnut And Cinnamon Coffee Cake is an old German recipe coming from Transylvania. My German grandma used to make this recipe very often. The cake is made from a simple batter with butter, sugar, eggs, flour, and spices. Before it goes in the oven, the batter is sprinkled with walnuts. It is great for breakfast, too!
Servings: 24 servings
Calories: 203kcal
Ingredients
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 1 cup walnuts finely chopped
- 1 tablespoon powder sugar for decorating
Instructions
- Preheat oven to 350F/180C.
- In a large bowl, beat together the butter and sugar until smooth.
- Add eggs one by one and keep mixing. Set aside.
- In a medium bowl, mix together flour, baking powder, cinnamon and cloves.
- Add the dry ingredients gradually to the butter, eggs and sugar and mix well.
- Oil a 9x13inch(23x33cm) baking tray and pour the batter in it.
- Sprinkle the batter with the chopped walnuts.
- Bake for 30-35 minutes or until the cake is golden brown and a toothpick inserted in the middle of the cake comes out clean.
- When cool, dust the cake with powdered sugar and cut in squares.
Notes
- Room-Temp Butter: For best results, take the butter out of the fridge an hour before you start baking.
- Mixing Order: Add eggs one at a time to the butter-sugar mix for a smoother batter.
- Check Early: Start checking if the cake is done around the 28-minute mark to avoid over-baking.
Nutrition
Serving: 1serving | Calories: 203kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 25mg | Potassium: 47mg | Fiber: 1g | Sugar: 13g | Vitamin A: 277IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg
