Cinnamon streusel coffee cake

16 Servings

Ingredients

Quantity Ingredient
⅓ cup Walnuts; chopped
⅓ cup Brown sugar; packed
3 cups + 3 Tbsp Flour; all-purpose
1 tablespoon Ground cinnamon
Non-stick cooking spray
1¼ cup Granulated sugar
⅓ cup Canola oil
2 larges Eggs
1 teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
1½ cup Buttermilk; low-fat
1 tablespoon Vanilla extract

Directions

Preheat the oven to 350øF. Combine the walnuts, brown sugar, 3 Tbsp flour and cinnamon in a small bowl, and stir well. Coat a 12 cup Bundt pan with cooking spray; sprinkle ⅓ cup of the walnut mixture into pan. Set aside.

Combine granulated sugar and vegetable oil in a large bowl and beat at medium speed of electric mixer until well blended. Add eggs, one at a time, beating well after each addition.

Combine 3 cups of flour, baking powder, baking soda and salt; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with the flour mixture; mix after each addition. Stir in the vanilla.

Measure out 2 cups of batter; set aside. Pour remaining batter into prepared pan; sprinkle remaining walnut mixture over the batter. Pour reserved 2 cups of batter over the walnut mixture. Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan for 10 minutes on a wire rack; remove from the pan. Let cool completely on the wire rack.

Makes about 16 servings.

Nutritional Information: per serving: 249 calories, 7g fat, 175mg sodium, 28mg cholesterol, 26% of calories from fat. ** Dallas Morning News -- Food section -- 18 Dec 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor

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