Walnut Coffee Cake

[valoise]

I've used the basic yeast bread recipe in The Tassajara Bread Brook as my go-to bread method for a very long time, but I never really delved into the quick bread and sweet yeast bread recipes so I thought I'd give the Walnut Coffee Cake a try. There are a number of recipes posted online that claim to be this one, but they generally contain a lot more sugar than and additional ingredients not found in the version from my 1970 edition of the book.

Walnut Coffee Cake
1 1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup brown sugar
1/2 cup melted butter (margarine or shortening could also be substituted)
1/2 cup milk
2 unbeaten eggs
    Sift flour with baking powder and salt, and blend in the sugar. Add butter and milk and beat 300 strokes. Add eggs and beat 2 minutes.

Topping:
2 tablespoons melted butter
1/2 cup brown sugar
1 cup chopped walnuts
1 tablespoon flour
1 teaspoon cinnamon
    Combine butter and sugar and add walnuts, flour and cinnamon. Mix well. Spread 1/2 of the batter on the bottom of a greased 9 inch square pan and cover with 1/2 of the topping. Then repeat. Bake at 350 F. for 30 minutes.

This was really, really good. I'm planning on making a version with gluten-free flour for a family gathering soon.