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Old-Fashioned Coffeecake

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This is a sort of throwback coffeecake recipe. Everyone has one of these in their family recipe archives. Sweet, moist cake with a nestled streusel of cinnamon and walnuts, usually baked in a bundt pan. Delicious!

Old-Fashioned Coffeecake

  • 1 cup chopped walnuts
  • 1/2 cup brown sugar, packed
  • 2 Tablespoons butter, melted
  • 1/2 teaspoon cinnamon


  • 4 eggs, separated
  • 1 cup butter, softened
  • 1 3/4 cups sugar
  • 1 teaspoon vanilla
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons confectioner's sugar
  1. In a small bowl, mix walnuts, brown sugar, butter and cinnamon.
  2. Place egg whites in a large bowl. Set aside to stand at room temperature for 30 minutes.
  3. Set egg yolks aside in a separate container.
  4. In a large bowl, cream butter and sugar until light and fluffy.
  5. Gradually add egg yolks into creamed mixture.
  6. Beat in vanilla.
  7. In a medium bowl, combine flour, baking powder, baking soda and salt. Add this dry mixture alternately with sour cream to the creamed mixture. Beat well.
  8. Beat egg whites on medium speed until stiff peaks form. Fold into batter.
  9. Pour half batter into greased and floured 10-inch bundt pan. Sprinkle with walnut mixture. Pour in remaining batter.
  10. Bake in 350° oven for 45 to 55 minutes or until toothpick inserted in center of cake comes out clean.
  11. Cool cake for 10 minutes before removing to wire rack.
  12. Dust with confectioner's sugar when completely cool.

Serves 8 to 10.




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