Cinnamon Walnut Coffee Cake (Yield - two loaves, one 9x13, or one bunt)
(Adapted from the 'Favorite Coffee Cake' recipe in the 1969 version of the Betty Crocker cookbook featured in my sidebar)
3 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1 1/2 teaspoons salt
1/2 cup butter, softened
1 1/2 cups milk
2/3 cup brown sugar
1/2 cup all purpose flour
2 tablespoons cinnamon
6 tablespoons firm butter
1 cup chopped walnuts
Step #1 - Preheat oven to 375* F.
Step #2- Using a fork or pastry cutter, combine all topping ingredients, except nuts, until they resemble coarse sand. Stir in nuts. Set aside.
Step #3- Blend together all cake ingredients, using a mixer, until well incorporated.
Step #4- Grease pans well. If using a bunt pan, pour half the batter into the bottom of the pan, then cover the batter with topping, and then cover with the remaining batter. If using a loaf or 9x13 pan, pour batter into the pan and cover with topping.
Step #5- Bake at 375* - for loaves or 9x13, bake for 25-30 minutes or until toothpick inserted into the center comes out clean. For a bunt, bake for 45-50 minutes. Cake will be golden brown when done.