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Cinnamon Streusel Coffeecake

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 16 servings
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

Nutrition 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

How to Make It

  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.