Cinnamon Walnut Coffee Cake

I met a friend recently and she asked me for Cake baking tips - When I gave her (what I thought was most important one!) she laughed at me. What did I say? I said you have to cool the cake completely! Awe comeon - don't smirk! Most of my disasters in cake making has been lack of this process. I have this Cinnamon Walnut Coffee Cake which was the last cake I made during my Basic-Cake-Baking-Tips illiterate days.

After that, every cake I have made has been worth all the effort and I still am not what you could call as an expert Cake baker.I forgot to cool the cake completely and in a hurry removed - the bottom got stuck and also the crumb which supposedly is the most tenderest of all, came out heavy. The next time I made the cake keeping my mistakes in mind, it was heavenly. Hope you don't make the mistakes I did in order to enjoy this cake in its full favor. This recipe is verbatim from Taste of Home booklet.

  • Cook time:
  • Prep time:
  • Yields: Makes one 9 inch square cake
  • 1/4 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1-1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • For the Topping
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tsp ground cinnamon
  • 3 tbsp cold butter
  • 1-1/2 cup chopped walnuts
1. Ina mixing bowl,cream shortening and sugar.
2. Add eggs , one at a time,beating well after each addition. Beat in vanilla.
3. Combine the flour,baking powder and salt,
4. add to the creamed mixture alternately
5. with the milk.
6. Transfer to a greased 9 in square baking pan.
7. In a bowl,combine the flour,sugar and cinnamon;
8. cut in butter until mixture resembled coarse crumbs. Stir in nuts.
9. Sprinkle over the top.Bake at 350F for 55-60 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack Cinnamon walnut Coffee Cake See the dense mixture  inside? The cake still tastes good but only until you taste the original :) Cinnamon Walnut Coffee Cake

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By Susabelle on Feb 16, 2014

Is there an adjustment for high altitude? I can probably figure it out but thought I'd ask anyway. This is exactly the kind of coffee cake I've been looking for - lots of cake, light on topping. I'm allergic to Walnuts so would leave those out but it would still be good without them!

By Glory Raj on May 16, 2013

Tried this recipe and loved the cake.But the crumb topping on top was not brown like yours. Did you use light brown sugar or regular sugar ?Pls reply.Thanks.

By Melanie on Apr 25, 2013

:wink: Love this cake! I did not use the nuts and used half and half instead of milk but I enjoyed it and so did my family! Thank you!!!!

By jal on Jun 22, 2012

is there a substitute i can use for egg... My husband is a veggie! but he loves yummy cakes!!

By Lakshmi on Sep 19, 2011

Where is the coffee?

Please refer :

By Rabaa on Aug 4, 2011

i will try it soooooon :lol:

By Mollie on May 1, 2011

@Shivani- I've never tried to bake anything in a microwave... I've heard of toaster ovens. But, to solve your problem, maybe try using a glass baking dish (Pyrex) or a ceramic casserole dish. (Definitely no metal in the microwave or sparks will fly and could cause fire) The length of time will definitely vary for your "baking" time. This recipe sounds awesome. I'm planning on trying it- do you think I could sub. butter (or possibly vegan butter) for the shortening?

By shivani on Mar 24, 2011

hi.. nice work and nice site... i have one question i have samsung m/w with convection. i tried to bake a muffin in plastic microwave safe bowl.. but bowl got melted. :( but in booklet its written not to use metal utensils.. so wat shud i use for baking? plz reply asap!!! :( thanks

By namrata cibbar on Dec 28, 2010

hi, i came 2 yr site by mistake & m hooked 2 it, for 1st time in my life i gathered confidence to bake a cake, so i tried yr eggless chocolate cake and it turned out yum. 2 problems, 1- it got bit black in middle but kids and hubby ate it, 2- it got cracks on top (both the times that i made it) can u help me on that, i have friends coming over on 31st am hoping i can make a better cake then because i am planning to decorate it with some icing also if u could let me know how to decorate and make the icing ... u have done a wonderful job with yr cakes i seen them on the blog. thanks in anticipation- warm regards

By Anu on Oct 30, 2010

I have become a big fan of your recipes..I am going to try this one now.Thanks for the wonderful tips,have made all those mistakes when I started baking again after 10 years..Will come back with more ques for you now:):)

By Scarlet O'Hara on Sep 24, 2010

Hey, came over here by mistake and got hooked to your recipes. Good ones, I must tell you! I made this cake, with slight changes to the recipe. Find it here -

By Glenda on Jun 21, 2010

Thanks for giving step by step receipe as I can never bake a cake otherwise

By Deepal on May 15, 2010

hello, what is vegetable shotrtening? is it just any vegetable oil or ghee??

Shortening is "Dalda" in India --DK

By tita on Apr 21, 2010

hi!! love your recipes and the pics are greatly appreciated!! I would like to know if it is possible to replace the shortening? Thank you

By nekky on Nov 22, 2009

your recipes are great! I simply love them. Could you share with me the secrets to good wedding cakes plsssss.

By Kaushalya on Jul 22, 2009

Lovely step by step cake baking. I was hunting for such tips. I am yet to start baking. I have recently purchased convention one MW. let me see. I still scared to attempt it. By the what do you mean by wire rack. can i buy it from the market.

Hi Kaushalya - wire rack are good to have but not must. The wire rack is just to cool down your baked goods. Something like this - you probably can buy it from stores which sell baking pans and stuff...u can cool it in your baking sheet too - u can easily skip buying it.:)

By Yummy Coffee on May 29, 2009

Yummy! I've made similar coffee cakes with egg-replacer when I was eating a vegan diet. Worked quite well. I've since gone back to a mostly vegetarian diet as it is so much easier... and my body feels healthier. I love your recipes! You are providing a get service here. Thank you :) your comment made my day and I am glad you like what you see!

By lisaiscooking on May 28, 2009

Your coffeecake looks delicious. The texture looks just perfect.

By Carmen - BAKING is my ZeN on May 28, 2009

Looks great! Got to try it soon!

By Rupa on May 27, 2009

Had been drooling at your space since long....and hey if I have to make this eggless.......what do I do.....please lemme know....dying to eat this one....looks so yum.... Hey Rupa, thanks for dropping in :) Making this eggless is v easy - you can do it the following ways - to replace one egg in this recipe you need an equivalent of 1/4 cup of some other liquid ingredient ( so total 1/2 cup for 2 eggs) - You can either add more milk .i.e 1-1/2 cup instead of 1 - or go for 1/2 cup vegetable oil (dont use olive oil) - you can use 1/2 cup applesauce (but that cud change the taste).... If you want I can post an eggless version of this recipe soon at chefinyou - lemme know if it would make it easier for you :)

By Parita on May 25, 2009

Wow wow wow the cake looks mouth watering..i havent still made any cakes with crumble..must a try for me..will let u know :) thanks for all the valuable tips :)

By Madhuram on May 24, 2009

I have had my share of collapsed cakes too DK! But sometimes I see that if we leave the cake for quite sometime in the tin itself, condensation forms making it soggy. I have not yet tried a streussel topped cake before. Looks beautiful.

By meeso on May 24, 2009

I just found your site and I love it... Your index is perfect and so easy to use... I can't wait to see everything you have here :) Hi Meeso :) Thanks a bunch - it sure made my day and i hope you find everything fine for a delicious dine ;)

By Alka on May 24, 2009

Ok so as soon as i get my oven, i am gonna get back to u, and then you will not have much options to escape from my most ridiculous queries regarding baking, coz mind you i even had not started with B of baking. Till then live a peaceful life..and then u cannot say that i didn't warned u, coz if u will meticulously explain such details, i will surely bother u for all the baking I so love you alka :) LOL! More the queries better it is for me....At one time I thought teaching would have been perfect for me since I love explaining whatever I know in meticulous detail....and furthermore , I learn better this way :) I cant wait for you to get an Oven!!!! :)

By bee on May 23, 2009

and don't lick the spoon and put it back in the batter. LOL! I laughed at this one for 10 whole minutes much to the chagrin my better half! But I have to ask! How the heck did you find out ?;)

By Sonu on May 23, 2009

Quite helpful tips Dhivya! Thanks for sharing. Cake looks so yummy and perfect. :) Sonu (

By CurryLeaf on May 23, 2009

Dearie.Thanks for the tip and what you said is perfectly true.It used to happen to me.(I must say it still happens due to my impatience).But If we overlook the basics,we will be left with a cake that may taste good,but cannot be a cake. Oh yeah - this cinnamon cake was also result of the same issue - I was leaving to take it to my work meeting and since I was getting late my patience had taken leave of absence...this should have been mind blowing yummy, but due to this mistake it turned just yummy! :)

By Pavani on May 23, 2009

I have made mistakes 1 & 3 number of times and learned from my mistakes. Great tips for baking. Cake looks yummy.

By Simran on May 23, 2009

I am the same, always in a hurry to take the cake out. And then half of it gets stuck or some other disaster happens.

By Divya vikram on May 22, 2009

Cake looks scrumptious! Great tips too!!

By jayasree on May 22, 2009

Thanks for the tips. Am sure this will help many to-be bakers. Cake looks yummy. Loved the toppings.

By Johanna on May 22, 2009

This looks like a lovely cake but I can't resist replying to your tips. I was really surprised to hear you say that the cake has to cool completely in the tin. I have been making cakes since I was small and I always cool the cake on a wire rack. However, I have learnt that to leave the cake in the tin for 5 - 10 mins before turning out can stop it collapsing. The other thing I do which helps with this method is that I line the bottom of the tin with baking paper. I am sure your way works for you but as I have been brought up with a different method I thought I would let you know it works too. After all, it would be much harder to cut myself a piece of warm cake if it was still in the tin :-) Oh yes - you are absolutely right Johanna...I cool it for few mintes and take it out too..but I think owing to the fact that U have been making cakes for a loong time, you know the correct state of the cake when it is fit enough to remove it. For not so expert cake baker that I am , I find most of the time the basic'est cakes benefit from these tips...since we know that flouring is not required for sponge cakes, angel cakes etc...I use baking paper too..but I sometime feel quite lazy to cut it out to fit it to my pan - i hate to do half a**ed job - so I dont do it at all , buttering and flouring is so much faster....yes I do agree that there is nothing like a warm cake...but then a few seconds in the m/w brings back the warmth and with the added bonus of delicious crumb too....May be some day I would get an expert eye like you and bake cakes in jiffy and not worry about sticky bottoms and dense crumbs! :)

By Kalai on May 22, 2009

Dhivi, this looks so fantastic. I've been craving coffee cake! Out of curiosity, can I use butter instead of shortening? I ask since I don't have any shortening on hand. Btw, I love the new site! Congrats, dear! :) Oh great - u r back! Great to see you dear! Oh yes - u can use butter totally - it works well!

By kanchana on May 22, 2009

Dhivya, This looks fantastic!!!! Can't wait to try it :) Kanchana