Walnut Coffee Cake

  • jenmax Posted: 12/06/09
    Worthy of a Special Occasion

    Great recipe. And cms2838, it is light for a cake. If you look at other cake recipes in general, they often have 25-30 grams of fat per serving, this had 9. And a pound type cake traditionally has a pound of butter, not 10 T with buttermilk to substitute. Some fat does make it more moist, and last a little longer. If you try to cut it more with maybe applesauce, it may work, or not. I would try it slowly, but it already has a low amount for a whole cake. Good luck!

  • RBN1122 Posted: 06/07/10
    Worthy of a Special Occasion

    I thought this was missing something. The batter tasted very egg-y to me. Maybe because I never use egg substitute....The cinnamon filling was good though.

  • yogamama Posted: 12/04/08
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    This has become a Christmas morning tradition at our house. It is excellent and always met with rave reviews. I make the recipe as is, except I use Saco powdered buttermilk in place of the liquid kind. Saves me from having leftover buttermilk that I don't use for anything else in my refrigerator.

  • runningmama Posted: 12/22/08
    Worthy of a Special Occasion

    This cake is outstanding!! I made it a couple of weeks ago for a birthday party, and everyone requested that I make it again for Christmas morning. You can definitely do less butter..I did 8 tbs. and plan on doing only 6 or 7 next time. I did add a powdered sugar glaze which really added a lot to the cake in my opinion. The recipe for the glaze is below: 1 tbs. melted butter 1 cup powdered sugar 1 1/2 tsp vanilla 1/8 tsp salt. Mix together until smooth and pour over the cake. It's a simple and delicious final step!

  • RiderGrad Posted: 02/08/09
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    This was sooo good. I made it over vacation in the summer as an easy breakfast item since I am always up first...It was wonderful. I will def make this again!

  • Teagal Posted: 02/28/11
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    very moist and buttery. Made as written.

  • QuickyChef Posted: 04/25/11
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    I love this cake! It is easy and delicious, and it turns out supermoist everytime. I love it with pecans instead of the walnuts. I also add a little nutmeg to the batter for some extra flavor, it makes it taste like a giant cake donut. Yummy.

  • DoctorT Posted: 08/17/12
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    Yummy. Made as directed except used pecans instead of walnuts as those needed to be used up! Only difficulty was trying to get it out of the pan and then cutting it into intact slices as some of the "filling" had oozed out which made it a little crumbly at the edges so next time I will be more specific about how/ where I add the filling. Managed to get decent enough slices and it most definitely did not detract from the flavour.

  • gmboucher Posted: 01/30/14
    Worthy of a Special Occasion

    This is ok but next time I'll tweak the filling, too much sugar-ry. and hide it better cause little hands get to it! :) and big hands too.

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