The streusel topping laces its way through the center of this buttermilk coffee cake, ensuring a bit of the sugary walnut mixture with every bite.






  • Heat oven to 350 degrees F. Coat an 8-inch baking pan with nonstick cooking spray.



  • In a medium-size bowl, stir together flour, sugars, pumpkin pie spice and salt. With pastry cutter, cut butter into the mixture. Stir in walnuts. Refrigerate.


  • In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.

  • In another large bowl, beat butter and sugars on medium speed until creamy and blended, about 3 minutes. Beat in eggs, one at a time. Add vanilla and beat until smooth.

  • On low speed, beat in the flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes.

  • Spoon half of the batter into the prepared pan. Sprinkle half of the topping over the batter. Spoon remaining batter over topping. Sprinkle remaining topping over top of cake.

  • Bake at 350 degree F for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack. Loosen edges with a knife or small spatula. Cut into 12 equal pieces.

  • In a small bowl, mix together confectioners sugar and just enough milk to get a good drizzling consistency. Drizzle over cake squares and allow to set before serving. Makes 12 servings.

Nutrition Facts

486 calories; 22 g total fat; 8 g saturated fat; 68 mg cholesterol; 204 mg sodium. 67 g carbohydrates; 2 g fiber; 7 g protein;