Cinnamon Streusel Coffeecake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
Tip: Soften brown sugar that's hard and dry by placing it in the microwave for a few seconds. Ingredients:
1/3 cup chopped walnuts |
1/3 cup firmly packed brown sugar |
3 tablespoons all-purpose flour |
1 tablespoon ground cinnamon |
cooking spray |
1 1/4 cups sugar |
1/3 cup vegetable oil |
2 large eggs |
3 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups low-fat buttermilk |
1 tablespoon vanilla extract |
Directions:
1. Preheat oven to 350°.
2. Combine the first 4 ingredients in a small bowl, and stir well. Coat a 12-cup Bundt pan with cooking spray; sprinkle 1/3 cup of the walnut mixture into pan. Set walnut mixture aside.
3. Combine 1 1/4 cups sugar and vegetable oil in a large bowl, and beat at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition.
4. 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.
5. Measure 2 cups of batter; set aside. Pour remaining batter into prepared 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.
|
|