Cinnamon Streusel Coffee Cake Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Walnuts, chopped
1/3 cup: Brown sugar, packed
3 cup: + 3 Tbsp Flour, all-purpose
1 tbsp: Ground cinnamon,
Non-stick cooking spray,
1 1/4 cup: Granulated sugar,
1/3 cup: Canola oil,
2 large: Eggs,
1 tsp: Baking powder,
1 tsp: Baking soda,
1/2 tsp: Salt,
1 1/2 cup: Buttermilk, low-fat
1 tbsp: Vanilla extract,
Directions:
Preheat the oven to 350
F. 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
Source from luhu.jp
F. 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
Source from luhu.jp