Crumble Top Coffee Cake

Nutrition Facts: Serving Size: 15 ml

Amount Per Serving

Calories: 530
Calories from Fat: 240
% Daily Value*
Total Fat: 27g 41
Saturated Fat: 12g 59
Cholesterol: 70mg 23
Sodium: 370mg 16
Sugars: 40g
Total Carbohydrate: 68g 23
Dietary Fiber: 2g 8
Protein: 8g
Vitamin A: 10
Vitamin C: 0
Calcium: 10
Iron: 15

Crumble Top Coffee Cake

This warm coffee cake with crumb topping is perfect for those special mornings. Delicious served warm.

prep 20min cook 30min stand 15min total 65min yield 8svgs

Nutrition Facts: Serving Size: 15 ml

Amount Per Serving

Calories: 530
Calories from Fat: 240
% Daily Value*
Total Fat: 27g 41%
Saturated Fat: 12g 59%
Cholesterol: 70mg 23%
Sodium: 370mg 16%
Sugars: 40g
Total Carbohydrate: 68g 23%
Dietary Fiber: 2g 8%
Protein: 8g
Vitamin A: 10%
Vitamin C: 0%
Calcium: 10%
Iron: 15%

Ingredients

  • 1 cup chopped walnuts or pecans
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 6 tablespoons cold butter, cut into pieces
  • 2/3 cup warm water
  • 1/3 cup NESTLÉ COFFEE-MATE Powdered Coffee Creamer
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup butter, softened
  • 1 large egg

Directions

PREHEAT oven to 375° F. Grease 9-inch-square baking pan.

FOR CRUMB TOPPING:
COMBINE
nuts, granulated sugar, brown sugar, flour, cinnamon and butter in medium bowl. Mix with fork until mixture resembles coarse crumbs.

FOR CAKE:
WHISK
together water and Coffee-mate in small bowl until smooth. Combine flour, granulated sugar, baking powder, salt, cinnamon and butter in large mixer bowl. Beat by hand or on low speed with an electric mixer until flour is coated with the butter. Stir egg into butter-flour mixture. Gradually stir in Coffee-mate mixture.

SPOON half of batter into prepared pan. Sprinkle half of crumb topping over batter; spoon remaining batter over crumb topping. Sprinkle with remaining crumb topping.

BAKE for 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack for 15 minutes before cutting. Best served warm.