Cinnamon Walnut Coffee Cake

Cinnamon-Walnut Coffee Cake


1/4 cup shortening
1 cup sugar
2 eggs
1-1/2 tsp. vanilla extract
2 cups all-purpose flour
1-1/2 tsp. baking powder
1 tsp. salt
1 cup milk

1/2 cup all-purpose flour
1/4 cup sugar
1 tsp. ground cinnamon
3 tbsp. cold butter
1-1/2 cups chopped walnuts

In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking powder, and salt; add to the creamed mixture alternately with the milk. Transfer to a greased 9-inch square baking pan.
In a bowl, combine the flour, sugar, and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over top of batter. Bake at 350F. for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Note: This coffee cake may be frozen up to 6 months.