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Title: Cinnamon Streusel Coffee Cake
Categories: Breakfast Cake Diet
Yield: 16 Servings
| 1/3 | c | Walnuts; chopped |
| 1/3 | c | Brown sugar; packed |
| 3 | c | + 3 Tbsp Flour; all-purpose |
| 1 | tb | Ground cinnamon |
| Non-stick cooking spray | ||
| 1 1/4 | c | Granulated sugar |
| 1/3 | c | Canola oil |
| 2 | lg | Eggs |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 1/2 | c | Buttermilk; low-fat |
| 1 | tb | Vanilla extract |
Preheat the oven to 350øF. Combine the walnuts, brown sugar, 3 Tbsp flour and cinnamon 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 aside.
Combine granulated sugar and vegetable oil in a large bowl and beat at medium speed of electric mixer until well blended. Add eggs, one at a time, beating well after each addition.
Combine 3 cups of flour, baking powder, baking soda and salt; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with the flour mixture; mix after each addition. Stir in the vanilla.
Measure out 2 cups of batter; set aside. Pour remaining batter into prepared pan; sprinkle remaining walnut mixture over the batter. Pour reserved 2 cups of batter over the walnut mixture. Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan for 10 minutes on a wire rack; remove from the pan. Let cool completely on the wire rack.
Makes about 16 servings.
Nutritional Information: per serving: 249 calories, 7g fat, 175mg sodium, 28mg cholesterol, 26% of calories from fat. ** Dallas Morning News -- Food section -- 18 Dec 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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