Walnut Crumble Coffee Cake
Autumn flavors assembled in a tray-bake - soft and fluffy cinnamon-walnut coffee cake is loaded with crunchy walnut crumb topping.
Servings: 1 SQUARE CAKE
Ingredients
DRY INGREDIENTS
- 3 cups Cake flour
- 4 teaspoon Baking powder
- 1/2 teaspoon Salt
WET INGREDIENTS
- 2-1/4 cup Sugar
- 1 cup Soften butter (or you could use 1/2 cup butter + 1/2 cup oil)
- 3 large Egg whites
- 1-1/4 cup Whole milk
CRUMBLE TOPPING
- 2/3 cup All purpose flour
- 1/4 cup Soften butter
- 1/4 cup Brown sugar
- 1- 2 teaspoon Cinnamon Powder
- 1 or 1-1/2 cup Chopped Walnuts or Almonds
Instructions
PREPARING CRUMB TOPPING
- Assemble: ingredients for crumble topping.
- Melted butter.
- Assemble: all the ingredients together.
- Pour butter on top of the topping.
- Mix it well and set it aside.
PREPARING CAKE BATTER
- Prep up the dry ingredients.
- Sift the dry ingredients together.
- Set it aside. Preheat oven @ 350 degree F.
- Assemble: wet ingredients.
- Cream butter and sugar together.
- Add egg whites..
- Add sifted dry ingredients and mix until well blended.
- Cake batter is ready.
ASSEMBLING CAKE
- Grease a baking pan. I am using a 9 by 9 inch nonstick square springform baking pan.
- Pour the batter.
- Add crumb topping.
- Place it in the hot oven and Bake for 50 minutes or until tooth pick stuck in center comes out clean.
- Remove from oven and let the cake sit in its pan for 10 - 15 minutes.
- If using spring-form pan like me, unbuckle it and allow it to cool down completely before removing the base.
- Slice and devour.
- Enjoy it hot or cold with ice cream of your choice.
