Adapted from Smitten Kitchen’s Big Crumb Coffeecake and Lou Seibert Pappas’ Cranberry-Walnut Pumpkin Coffeecake
Combine ingredients for the crumb topping and set aside.
Roast the chopped nuts in a 350 degree F oven for 10 minutes until fragrant but not visibly browned. Then remove them from the oven. Leave the oven on for baking the cake. Allow the nuts to cool on the cookie sheet.
Meanwhile, combine all dry cake ingredients (the flour through sugar on the list). Stir or sift to combine them.
In a separate bowl, do the same with the wet ingredients (eggs through the pumpkin) and whisk to make sure it’s good and combined.
Now stir the dry into the wet ingredients and mix only enough to combine everything.
Fold the walnuts in gently so that they’re evenly distributed throughout the batter.
Pour the batter into a buttered or floured 8″x8″ or 9″x9″ baking dish. Use your hands to crumble the crumb topping evenly over the batter. Make about 1/2 inch-or-so sized crumbs.
Pop the crumb-topped beauty into the oven for 40-45 minutes or until the top is nicely brown and a knife comes out clean when inserted into the center of the cake.
Enjoy!
Prep: Cook:
Serves: 12 Level: Intermediate
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 32 Level: Easy
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
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Shelley on 11.17.2013
I doubled the recipe for a 9×13 pan and I’m not sure what I did wrong but it was dry. I baked it for 45 minutes and added more sour cream and did just 1 stick of butter instead of a stick and a half for the bottom layer. I would add a little salt to the bottom layer too. We enjoyed this treat for breakfast, even tho’ I cooked it too long!