Note: Although this traditional, versatile coffee cake is a wonderful addition to any festive breakfast or brunch buffet, Mother makes it frequently both for bereavements and, decorated with colorful ribbons, as a gift for special friends - especially during the Christmas holidays. What's particularly appealing about this coffee cake is that it freezes beautifully (up to two or three months) and can be reheated in no time. As with most coffee cakes, I personally love to run a wedge of this one quickly under the broiler and eat it topped with homemade fruit preserves for breakfast.

Preheat the oven to 350 degrees F. Butter a 10-inch round baking pan and set aside.
Into a large mixing bowl, sift together 2 cups of the flour, 1 cup of the sugar, the baking powder, and salt. Add the milk, Crisco, and vanilla and beat for 3 minutes with an electric mixer. Add the eggs and beat 2 minutes longer, then scrape the batter into the prepared pan. Distribute the walnuts evenly over the top.
In a medium-size mixing bowl, combine the remaining ½ cup flour and ¼ cup sugar with the cinnamon, then add the butter and work it in with your fingertips till the mixture resembles coarse meal. Distribute the mixture evenly over the walnuts and bake the cake till a cake tester or straw inserted in the center comes out clean, about 45 minutes. Let the coffee cake cool slightly, transfer to a round serving dish, and cut into wedges.

Yield: One 10-inch coffee cake; 8 to 10 servings

Martha's Sweet Note: Don't ask me why I use only Crisco shortening. All I know is that the few times I've tried (at Jimmy's instigation) other (cheaper) brands, the baking results have never been exactly right.