This is one of my family favorites for breakfast. Served with fresh fruit, it can even be considered a somewhat healthy weekend breakfast treat.
Coffeecake
- 2 cups all-purpose flour
- ½ cup brown sugar, packed
- 3 tsp. baking powder
- 1 tsp. salt
- ½ tsp. cinnamon
- ½ cup butter or margarine
- 1 cup milk
- 1 egg
Topping
- ⅓ cup brown sugar, packed
- 1 tbsp. butter or margarine, softened
- ¼ tsp. cinnamon
- 2 tbsp. All-purpose flour
- ¼ cup walnuts, chopped fine*
- Extra butter/margarine and flour to coat the pan
- Powdered sugar, optional
Preheat oven to 350°F.
Butter a 10-inch Bundt pan and then lightly coat it with flour.
Add flour, brown sugar, baking powder, salt, and cinnamon into a large bowl and stir well to blend.
Mix or whisk butter/margarine, milk, and egg into the flour mixture until it forms a batter.
Pour in the batter into the prepared pan.
In a small bowl combine the sugar, walnuts, butter/margarine, and cinnamon. Mix until crumbly. Sprinkle evenly on top of the batter.
Bake 35 – 65 minutes until a sharp knife inserted in the center comes out clean.
Sprinkle lightly with powdered sugar.
Serve warm.
Makes 9-12 servings.
*If you use a food processor to chop the nuts, process them until they are a coarse powder but do not let them form a paste.
Chris Pavesic is a fantasy author who lives in the Midwestern United States and loves Kona coffee, steampunk, fairy tales, and all types of speculative fiction. Between writing projects, Chris can most often be found reading, gaming, gardening, working on an endless list of DIY household projects, or hanging out with friends.
Learn more about Chris on her website http://chrispavesic.com/ and blog.
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