Warm And Toasty Walnut Coffee Cake

Warm And Toasty Walnut Coffee Cake


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Slow-cook this coffee cake for a moist and fluffy breakfast! Serve this up with hot maple syrup or even a simple powdered sugar glaze.

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Time needed

10 min preparation + 2 hour cooking

Serving Size / Yield

10-12 servings


  • 1 ¾ C. biscuit baking mix, divided
  • ¾ C. sugar
  • ½ C. vanilla yogurt
  • 1 egg
  • 1 C. walnuts, chopped
  • 1 ½ tsp. vanilla extract
  • 1/3 C. brown sugar
  • 1 tsp. cinnamon

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In your crockpot, place a bit of cut-out parchment paper at the bottom and grease this along with the sides. In a bowl, whisk together 1 ½ cup of biscuit baking mix, sugar, yogurt, vanilla extract, and egg. Stir in walnuts and set aside. In a separate bowl, combine remaining biscuit mix, brown sugar, and cinnamon. Pour half of your batter into your crockpot, sprinkle half of the streusel on top, and repeat once more. Cook on high for 1 ½ to 2 hours until an inserted toothpick comes out clean. Turn off heat, let site for a few minutes, and invert onto a dish. Peel off parchment paper, flip once more, and serve.

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