A light, not-too-sweet coffee cake dough is topped with brown sugar and walnuts and baked until golden brown.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h40m
Yield 24
Number Of Ingredients 11
Steps:
- Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. Heat water, milk and butter until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Turn into 2 greased 8 or 9-inch square pans. Or, to make muffins, fill 24 greased muffin tins half full. Sprinkle evenly with Sugar-Nut Topping (see directions below). Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Bake at 350 degrees F for 20 to 25 minutes or until done. Remove from pans; cool on wire racks.
- Sugar-Nut Topping: Combine butter and brown sugar with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in chopped walnuts.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 31.6 g, Cholesterol 29 mg, Fat 8.8 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 192.6 mg, Sugar 15.1 g
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