Cinnamon Streusel Coffee Cake
|Chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3 Tablespoon|
|Ground cinnamon||1 Tablespoon|
|Vegetable cooking spray||2 Tablespoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Low fat buttermilk||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Tablespoon|
Preheat oven to 350°.
Combine first 4 ingredients in a small bowl, and stir well.
Coat a 12-cup Bundt pan with cooking spray; sprinkle 1/3 cup walnut mixture into pan.
Set remaining walnut mixture aside.
Combine 1 1/4 cups sugar and vegetable oil in a large bowl; beat at medium speed of an electric mixer until well-blended.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, baking soda, and salt; stir well.
Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.
Stir in vanilla.
Measure 2 cups batter; set aside.
Pour remaining batter into piepared pan; sprinkle remaining walnut mixture over batter.
Pour reserved 2 cups batter over walnut mixture.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
Let cool in pan 10 minutes on a wire rack; remove from pan.
Let cool completely on wire rack.