It was getting on near 10 p.m. one night last week and, wanting to bake something simple and cheerful (for baking is my antidepressant), I whipped up this tasty spiced nut coffeecake. Plus the DH loves cake with a crumbly topping.
This is simple and delicious, but not terribly spicy by our 21st century standards, the same standards that find cayenne pepper in brownies and salt in caramels.
Start by making the topping in a small bowl by combining the sugar, chopped nuts, spices and melted butter. Reserve while you prepare the batter, accomplished by mixing the dry ingredients and simply pouring the liquid ingredients on top. Mix until just moistened.
The batter will be extremely thick and you'll think it can't possibly be right. For some reason, it behaves as if it is a yeast dough, i.e., very elastic . But using a wooden spoon, or similar tool, become the boss of it and force the dough into the corners of the pan.
When it's spread out in the pan, sprinkle the topping on.
Production notes: I followed this exactly, and melted the tablespoon of butter before mixing it into the dry topping ingredients. I also used butter in place of the "melted shortening or salad oil" for the cake. The lines are typed very close together, causing the fraction ingredients to run into each other. The amount for the topping are 1/4 c. sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg. For the cake, they are 1/2 tsp. salt, 1/2 c. sugar, 1/2 tsp. cinnamon, 1 egg, 3/4 c. milk and 1/4 c. melted butter. This is easy to overbake, so keep a close eye on it.