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This recipe for CINNAMON NUT STREUSEL COFFEE CAKE, by , is from The Priddy Family Reunion Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

April Priddy
Added: Tuesday, September 2, 2008


1 1/2 c. flour
1 1/4 tsp. salt (if you wish)
1 1/2 c. milk
1/2 c. dark brown sugar
2 tsp. cinnamon
1 c. sugar
2 c. confectioners' sugar
1 tsp. vanilla
1 tbsp. plus 2 tsp. baking powder
1/2 c. shortening
2 eggs (or Second Nature)
1/2 c. chopped nuts
1/2 c. flour
1/4 c. firm butter
1/4 c. softened butter
1/4 to 1/2 c. water
1 cup milk

Mix 1 1/2 cups flour, baking powder, salt, shortening, milk and eggs until moistened. Beat vigorously for 1/2 minute. Butter 2 (9 inch) round or square pans. Spread 1 1/2 cup batter in each pan. Mix brown sugar, chopped nuts and cinnamon together and sprinkle half over the batter in each pan. Divide remaining batter evenly and spread gently over the filling in each pan. (Do not worry if it does not cover filling entirely.)
To make streusel topping, combine flour, sugar and butter and mix until crumbly. Sprinkle half on top of each pan. Bake at 375 degrees for 30 to 35 minutes.

Make sugar glaze by mixing confectioners' sugar, softened butter, vanilla and water, adding 2 tablespoons at a time until glaze if of spreading consistency. Drizzle glaze on slightly cooled cakes.

Makes 18 to 24 servings. "This is a very easy coffee cake to make and also very popular."




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