I remember growing up my mom used to buy the Entenmann's Coffee Crumb cake, nearly every single week for my dad because he loved it. He would drink his coffee and stand over the sink eating the delicious crumb cake. Little did they all know (well, they probably did come to think of it), I would sneak downstairs in the middle of the night and cut off a few pieces and just eat the irresistible crumb topping and throw out the cake part (because it clearly wasn't delicious to me). And, other times I'd just pick off the crumb topping and leave the bare cake behind! Good times, it's the simple things sometimes, right?!?? This memory made it a bit more fun for me get through this very basic recipe hoping that the cake would taste just as good as I remember.
I also remember how every time my grandparents came to visit they had to have "dessert" after both lunch and dinner. It would be some sort of sweet/cake and decaf coffee - this cake just brings back lots of memories for me!!!
Drum roll.... it was delicious! WOW I will definitely be making this again! I don't drink coffee but it goes so well with this cake so you must!
Walnut-Orange Coffee Cake
Makes 8x8 Cake
 |
| Walnut-Orange Coffee Cake |
ingredients
• 2 3/4 cup flour
• 2/3 cup light brown sugar
• 1 tsp ground cinnamon
• Pinch of salt plus 1/2 tsp
• 5 Tbsp plus 1 stick butter at room temperature
• 1/2 cup finely chopped walnuts
• 1 tsp finely grated orange zest
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 cup sour cream
• 2/3 cup light brown sugar
• 1 tsp ground cinnamon
• Pinch of salt plus 1/2 tsp
• 5 Tbsp plus 1 stick butter at room temperature
• 1/2 cup finely chopped walnuts
• 1 tsp finely grated orange zest
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 cup sour cream
directions
1.Whisk 3/4 cup flour, brown sugar, cinnamon & a pinch of salt in a small bowl. Add 5 Tbsp butter and rub between your fingers until incorporated. Stir in the walnuts and orange zest. Set aside.
2. Preheat the oven to 350ยบ and line 8x8 square baking dish with buttered/sprayed foil letting it overhang from the dish a bit after you press it down to fit the dish. Whisk 2 cups flour, baking powder, baking sod and 1/2 tsp salt in a large bowl.
3. In a stand mixer beat 1 stick butter with the sugar for 3 minutes until light and fluffy on medium-high speed. Add eggs, one at a time until well incorporated. Beat in vanilla. Reduce the speed to low and rotate adding in flour and sour cream in 3 batches. The batter will be very thick.
4.Spread the batter into the baking dish evenly and sprinkle the sugar topping you made in step 1 all over the top to cover evenly. Bake until golden brown and a toothpick comes out clean... for me it took 1 hr 5 minutes. Let cool for 20 minutes in dish then lift cake out and let cool completely on a rack.
2. Preheat the oven to 350ยบ and line 8x8 square baking dish with buttered/sprayed foil letting it overhang from the dish a bit after you press it down to fit the dish. Whisk 2 cups flour, baking powder, baking sod and 1/2 tsp salt in a large bowl.
3. In a stand mixer beat 1 stick butter with the sugar for 3 minutes until light and fluffy on medium-high speed. Add eggs, one at a time until well incorporated. Beat in vanilla. Reduce the speed to low and rotate adding in flour and sour cream in 3 batches. The batter will be very thick.
4.Spread the batter into the baking dish evenly and sprinkle the sugar topping you made in step 1 all over the top to cover evenly. Bake until golden brown and a toothpick comes out clean... for me it took 1 hr 5 minutes. Let cool for 20 minutes in dish then lift cake out and let cool completely on a rack.
Enjoy!
This recipe was adapted from Food Network Magazine.
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