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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This warm coffee cake with crumb topping is made using Coffee Mate in place of milk. Ingredients:
1 cup chopped walnuts or 1 cup pecans |
1/2 cup granulated sugar |
1/2 cup packed brown sugar |
1/4 cup all-purpose flour |
1 teaspoon ground cinnamon |
6 tablespoons cold butter, cut into pieces |
2/3 cup warm water |
1/3 cup coffee-mate powdered coffee creamer |
2 cups all-purpose flour |
1/2 cup granulated sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1/3 cup butter, softened |
1 large egg |
Directions:
1. PREHEAT oven to 375°F Grease 9-inch-square baking pan.
2. FOR CRUMB TOPPING:.
3. COMBINE nuts, granulated sugar, brown sugar, flour, cinnamon and butter in medium bowl. Mix with fork until mixture resembles coarse crumbs.
4. FOR CAKE:.
5. Whisk together water and Coffee-mate in small bowl until smooth.
6. Combine flour, granulated sugar, baking powder, salt, cinnamon and butter in large mixer bowl.
7. Beat by hand or on low speed with an electric mixer until flour is coated with the butter.
8. Stir egg into butter-flour mixture. Gradually stir in Coffee-mate mixture.
9. Spoon half of batter into prepared pan. Sprinkle half of crumb topping over batter. Spoon remaining batter over crumb topping. Sprinkle with remaining crumb topping.
10. Bake for 30 minutes or until wooden pick inserted near center comes out clean.
11. Cool in pan on wire rack for 15 minutes before cutting.
12. Best served warm.
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