Coffee cakes are great not just in the afternoon with a cup of coffee or tea, but really anytime you have the craving for something sweet. Having said that, these cakes usually are quite unhealthy with lots of sugar and butter. Although this holds true for this original Cooking Light recipe as well, it does give more than 16 servings (so about 1 teaspoon butter per serving and a tablespoon or so of sugar).

This cake did keep well for at least 5 days (the time it lasted in our household).

Feel free to substitute pecans for the walnuts. Although the original recipe called for all all-purpose flour, substituting at least 1/3 of it with wheat still tasted great!

Lastly, this recipe is really quick to put together. So, while your first pot of coffee is brewing, whip up the cake and sip your coffee while enjoying the aroma of the baking cake! 🙂

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