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Cinnamon Streusel Coffee Cake

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  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)
  Eggs 2 Large
  All purpose flour 3 Cup (48 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄2 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.

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Cinnamon Streusel Coffee Cake Recipe