Cinnamon Streusel Coffeecake

Cinnamon Streusel Coffeecake Recipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Tip: Soften brown sugar that's hard and dry by placing it in the microwave for a few seconds.

Yield:

16 servings

Recipe from

Cooking Light

Nutritional Information

Calories 249
Caloriesfromfat 26 %
Fat 7.3 g
Satfat 1.4 g
Monofat 1.9 g
Polyfat 3.3 g
Protein 4.9 g
Carbohydrate 41.1 g
Fiber 0.9 g
Cholesterol 28 mg
Iron 1.6 mg
Sodium 175 mg
Calcium 63 mg

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

Preparation

Preheat oven to 350°.

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.

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.

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 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.

November 1996
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