Inside this classic cake is a sweet streak of brown sugar and warm cinnamon with the nutty crunch of walnuts. Chop the walnuts to the size of small peas to ensure they are evenly distributed in the cake. Substitute pecans for walnuts, if desired.
Combine brown sugar, walnuts, and cinnamon in a small bowl. Set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt in a medium bowl, stirring well with a whisk.
Combine sugar and butter in a large bowl; beat with a mixer at medium-high speed until well combined (about 3 minutes). Add egg substitute; beat 3 minutes or until combined. Beat in vanilla.
Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, beating well after each addition and scraping sides of bowl. Spoon half of batter into a 10-inch Bundt pan coated with cooking spray. Sprinkle half of brown sugar mixture evenly over batter; spoon remaining half of batter into pan. Top with remaining brown sugar mixture.
Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Yummy. Made as directed except used pecans instead of walnuts as those needed to be used up! Only difficulty was trying to get it out of the pan and then cutting it into intact slices as some of the "filling" had oozed out which made it a little crumbly at the edges so next time I will be more specific about how/ where I add the filling. Managed to get decent enough slices and it most definitely did not detract from the flavour.
I love this cake! It is easy and delicious, and it turns out supermoist everytime. I love it with pecans instead of the walnuts. I also add a little nutmeg to the batter for some extra flavor, it makes it taste like a giant cake donut. Yummy.
Great recipe. And cms2838, it is light for a cake. If you look at other cake recipes in general, they often have 25-30 grams of fat per serving, this had 9. And a pound type cake traditionally has a pound of butter, not 10 T with buttermilk to substitute. Some fat does make it more moist, and last a little longer. If you try to cut it more with maybe applesauce, it may work, or not. I would try it slowly, but it already has a low amount for a whole cake. Good luck!
This cake is outstanding!! I made it a couple of weeks ago for a birthday party, and everyone requested that I make it again for Christmas morning. You can definitely do less butter..I did 8 tbs. and plan on doing only 6 or 7 next time.
I did add a powdered sugar glaze which really added a lot to the cake in my opinion. The recipe for the glaze is below:
1 tbs. melted butter
1 cup powdered sugar
1 1/2 tsp vanilla
1/8 tsp salt.
Mix together until smooth and pour over the cake.
It's a simple and delicious final step!
This has become a Christmas morning tradition at our house. It is excellent and always met with rave reviews. I make the recipe as is, except I use Saco powdered buttermilk in place of the liquid kind. Saves me from having leftover buttermilk that I don't use for anything else in my refrigerator.
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