It has finally cooled off here and I am soaking up every drop of the cool weather! I love the cozy feeling inside with the heat on and have been listening to Christmas music!
I made this for breakfast and thought I'd share the recipe for anyone who might like to try it. Emily said, "Yummy breakfast!" and "Delicious!" - so it was an obvious winner for her!
Also, I made this the night before and put it in the fridge and then baked it when I got up the next morning, worked great.
Spiced Walnut Coffee Cake
1/2 c. brown sugar
1/2 c. white sugar
6 T. margarine or butter at room temperature
1 tsp. vanilla
2 1/4 c. flour (I used 1/2 c. whole wheat and the rest all-purpose)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. pumpkin pie spice
1 c. buttermilk
2/3 c. flour
1/3 c. brown sugar
1/3 c. white sugar
2 tsp. pumpkin pie spice (I used cinnamon because I didn't have 2 tsp. pumpkin pie spice)
6 T. cold margarine or butter
1 2/3 c. chopped walnuts
1 c. powdered sugar
1-2 T. milk
For the cake: Cream together butter and sugars. Add eggs and vanilla. Add baking powder, soda and pumpkin pie spice. Alternately add flour and buttermilk. Spread 1/2 off the batter in a greased 8x8 pan.
Topping: Cut together all ingredients except for the nuts. Stir in the nuts after cutting the rest together. Note: I left the nuts out so Rachel could eat this with only two teeth she does well, but nuts would be tough. Sprinkle 1/2 the topping on the batter.
Spread the remaining batter and then top with the rest of the topping. Bake at 350 for 50-60 minutes. Drizzle with powdered sugar glaze.
Recipe from: Family Circle 11/30/04