Cinnamon-Walnut Coffee Cake
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
6 tbsps
Sugar2 tsps
Ground Cinnamon3 cup
Buttermilk1 large
Egg3 cup
Powdered Sugar5 tsps
Whole Milk (or more)1 tsp
Vanilla ExtractDirections:
1
Preheat oven to 400°F
2
Mix walnuts, 4 tablespoons sugar and cinnamon in small bowl
3
Mix Bisquick and 2 tablespoons sugar in large bowl; add buttermilk and egg and stir until sticky dough forms
4
Turn dough out onto work surface sprinkled with Bisquick; knead 6 to 8 turns until smooth
5
Roll out dough to 12x9-inch rectangle
6
Spread 2 tablespoons butter over, then sprinkle with walnut-sugar mixture, leaving 1-inch border on all sides
7
Starting at 1 long side, roll up jelly-roll style
8
Press roll to flatten slightly
9
Transfer, seam side down, to ungreased baking sheet
10
Using sharp knife, make crosswise cuts 3/4 of the way into roll along 1 long side, spacing cuts 1 inch apart
11
Shape roll into ring, with cuts facing outward; pinch ends together to seal
12
Turn cut slices to lie almost on their sides
13
Bake cake until deep golden brown and baked through, about 25 minutes
14
Cool 10 minutes on sheet
15
Stir 2 tablespoons butter in small saucepan over medium heat until golden brown, about 3 minutes
16
Remove from heat
17
Stir in powdered sugar, 5 teaspoons milk and vanilla, adding more milk by teaspoonfuls if icing is too thick
18
Drizzle icing over warm cake
19
Serve warm or at room temperature
20
Preheat oven to 400°F
21
Mix walnuts, 4 tablespoons sugar and cinnamon in small bowl
22
Mix Bisquick and 2 tablespoons sugar in large bowl; add buttermilk and egg and stir until sticky dough forms
23
Turn dough out onto work surface sprinkled with Bisquick; knead 6 to 8 turns until smooth
24
Roll out dough to 12x9-inch rectangle
25
Spread 2 tablespoons butter over, then sprinkle with walnut-sugar mixture, leaving 1-inch border on all sides
26
Starting at 1 long side, roll up jelly-roll style
27
Press roll to flatten slightly
28
Transfer, seam side down, to ungreased baking sheet
29
Using sharp knife, make crosswise cuts 3/4 of the way into roll along 1 long side, spacing cuts 1 inch apart
30
Shape roll into ring, with cuts facing outward; pinch ends together to seal
31
Turn cut slices to lie almost on their sides
32
Bake cake until deep golden brown and baked through, about 25 minutes
33
Cool 10 minutes on sheet
34
Stir 2 tablespoons butter in small saucepan over medium heat until golden brown, about 3 minutes
35
Remove from heat
36
Stir in powdered sugar, 5 teaspoons milk and vanilla, adding more milk by teaspoonfuls if icing is too thick
37
Drizzle icing over warm cake
38
Serve warm or at room temperature