1) Preheat oven to 375 degree f. (190 degrees c). Grease 9-inch square baking pan.

2) For crumb topping: Combine nuts,granulated sugar or splenda, brown sugar, flour, cinnamon and butter in med. bowl. Mix w/ fork until mixture resembles coarse crumbs.

3) For the cake: Whisk together water and Coffee-mate in small bowl. Beat by hand or on low speed electric mixer until flour is coated w/ butter. Stir egg into butter-flour mixture. Gradually stir in Coffee-mate mixture.

4) Spoon half of batter into spread pan. Sprinkle w/ remaining crumb topping.

5) Bake for 30 min. or until tooth pick comes out of center clean. Cool in pan on wire rack for 15 mins. before cutting.


Nutritional Information Per Serving: Calories: 530 Calories from Fat: 240 Total Fat: 27 g Saturated Fat: 12 g Cholesterol: 70 mg Sodium: 370 mg Carbohydrates: 68 g Dietary Fiber: 2 g Sugars: 40 g Protein: 8 g


Coffee cake with a buttery cinnamon flavor and a nutty brown sugar and cinnamon crumb topping.

Mr Breakfast would like to thank cookingirl for this recipe.

From Jan

In reading over this recipe, where did the first part of the crumb topping go? All I see is 4) Sprinkle w/remaining crumb topping. Does this mean divide the crumb topping in half? I want to try this one for Easter. Thanks. Jeanette Fusco jhf413@verizon.net After I make it I will rate it.

Comment submitted: 3/19/2011 (#12323)

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