CINNAMON NUT COFFEE CAKE

It's been sleeting here all day--thoroughly nasty. The ground is as white as if it had snowed. If you want a nice warm treat on a cold winter's day, this coffee cake is easy to make and delicious. And walnuts are low in saturated fat, high in unsaturated fat, cholesterol-free, and high in essential minerals and folate. Auntie Rae Daiber, who lived on a farm near here, used to make this, and she graciously passed the recipe on to my grandmother.

1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter or margarine, softened
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract

TOPPING:
1 cup chopped walnuts
1 cup packed brown sugar
2 Tablespoons all-purpose flour
2 to 3 teaspoons ground cinnamon
2 Tablespoons butter or margarine, melted

Combine flour, sugar, baking powder and salt. Stir in butter, eggs, milk and vanilla; set aside. Combine topping ingredients. Spread half the batter into a greased 12x8x2-inch baking pan. Sprinkle with half the topping. Carefully spread remaining batter over topping, then sprinkle rest of topping. Bake at 325 degrees for 23 to 30 minutes or till cake tests done. (Makes 12 to 15 servings.)

{Published in Reminisce Extra, Apr. 1993, by D.C. Ice.}