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Cinnamon & Nut Coffee Cake

Categories: Buckles & Coffeecakes, Chocolate

Submitted by: Robin Carpenter, Walkertown, NC


  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp Clabber Girl Baking Powder
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 1 stick butter
  • 1/4 cup shortening
  • 8 oz sour cream
  • 3 eggs
  • Cinnamon & Nut Coffee Cake Topping
    • 1/2 cup brown sugar
    • 1/2 cup walnuts chopped
    • 1 tsp cinnamon
    • 1 tsp butter
  • 1 tsp vanilla extract
  • Cinnamon & Nut Coffee Cake Glaze
    • 1 cup powdered sugar
    • 3 tbsp milk
    • 1 tbsp oil


Preheat oven to 325 degrees F. Sift together flour, Clabber Girl Baking Powder and salt. Set aside. Cream sugar, butter and shortening until light and fluffy. Add  eggs, one at a time, beating well after the addition of each egg. Add 1/2 the dry ingredients to the sugar, butter and egg mixture. Mix well. Add sour cream and vanilla. Blend. Then, add remaining dry ingredients. Mix until well blended. 

TOPPING: Mix together brown sugar, walnuts, cinnamon and butter. 

Grease and flour 9-inch cake pan. Pour 1/2 the batter into the pan, then sprinkle with 1/2 the topping. Add remaining batter and sprinkle with remaining topping mix.  

Bake approximately one hour. After baking, combine glaze ingredients in a small bowl; mix well and drizzle over cake.