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Photo: Howard L. Puckett; Styling: Cindy Manning Barr Photo by: Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Cinnamon Streusel Coffeecake

Tip: Soften brown sugar that's hard and dry by placing it in the microwave for a few seconds.

Cooking Light NOVEMBER 1996

  • Yield: 16 servings

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.

Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 26%
  • Fat: 7.3g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 3.3g
  • Protein: 4.9g
  • Carbohydrate: 41.1g
  • Fiber: 0.9g
  • Cholesterol: 28mg
  • Iron: 1.6mg
  • Sodium: 175mg
  • Calcium: 63mg
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Cinnamon Streusel Coffeecake Recipe

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