Amish Cinnamon Coffeecake
By Kevin Williams
Amish cinnamon coffeecake is a staple of a farmstead breakfast. Bring on the cinnamon! Their popularity has roots in its accessibility and portability. Â To make a simple, tasty coffeecake, most Amish cooks already have the ingredients they need in their pantry. Â And it also travels well. Â Take it out of the oven, stick it in some sort of Tupperware container and load it onto the buggy. Easy. Â Coffeecakes, like doughnuts and other pastries, add a sweet balance to a savory morning meal usually loaded up with eggs, bacon, and sausage.
In the wider world, coffeecakes are popular Christmas morning menu items. My mother-in-law almost always makes a delicious coffeecake.
An Amish cook in Walhonding, Ohio (this is a very progressive Amish settlement) gave me this coffeecake recipe that is popular in their family. Â Longtime reader and friend Barbara in Missouri tested this for me and I want to thank her for doing such an outstanding job. Â Â Glad I did not test the recipe because I would have just eaten it and, yea, well, wouldn't be great for the diet. Â Anyway, give this delicious recipe a try!
- 1 cup butter or margarine, divided
- 1 cup chopped walnuts
- ½ cup brown sugar, firmly packed
- 5 teaspoons cinnamon, divided
- 1 teaspoon nutmeg, divided
- 3 cups flour, unsifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- ½ cup dairy sour cream
- ½ cup milk
- GLAZE
- 1 cup powdered sugar
- couple tablespoons of milk
- 1 teaspoon vanilla
- Preheat oven to 350° F.
- n a small saucepan melt ¼ cup butter.
- Stir in walnuts, brown sugar, 2 teaspoons cinnamon and ½ teaspoon nutmeg.
- Mix well -- reserve for later use. In a bowl mix together flour, baking powder, baking soda, salt, 3 teaspoons cinnamon and ½ teaspoon nutmeg.
- Set aside.
- In a large bowl cream together ¾ cup butter with sugar.
- Beat in eggs one at a time.
- Add vanilla.
- Alternately stir in flour mixture with sour cream and milk.
- Blend until smooth. Spoon half of batter into a greased tube pan.
- Spread half of nut mixture over batter
- Repeat once more.
- Bake until golden and a cake tester inserted into center comes out clean, about 45 minutes.
- Cool cake in the pan on a wire rack for 10 minutes.
- Remove from pan.
- Cool.
- Mix powdered sugar with water and drizzle over cake.
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Aunt Jackie
This sounds. Delicious and my sister thinks so too.
One day soon I will have to try it. I will let you what we think.
Thanks!!!
Kevin Williams
Good, let me know how it turns out!