Cinnamon-Walnut Coffee Cake
Yield: 1 cake, about 2 pounds, serves 12 - 16
- Cooking spray
- 1/2 cup walnut or pecan halves
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 1-1/2 cups unbleached all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, cut in 4 or more pieces
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1 cup sour cream or yogurt (may use lowfat sour cream or lowfat plain yogurt)
- Preheat oven to 350°F. Coat a 7 - 9 cup tube/Bundt pan with cooking spray.
- Insert the metal blade in the processor. Add the nuts, 1/2 cup sugar and cinnamon. Pulse to combine, about 5 times. Remove and reserve.
- Still using the metal blade, combine the flour, baking powder, baking soda and salt in the work bowl, pulse to combine, 5 times; remove and reserve. Add the butter, 3/4 cup sugar, and vanilla to work bowl and process until combined, about 30 seconds. Scrape the work bowl. Add the eggs and sour cream, process to combine, about 30 seconds; scrape the work bowl. Add the reserved flour mixture to the work bowl. Pulse 3 - 4 times, until flour just disappears. DO NOT OVERPROCESS!
- Pour half the batter evenly into the prepared pan. Top with half the cinnamon mixture. Pour the remaining better over the cinnamon mixture, then top with the remaining cinnamon mixture. Bake in the preheated oven for 45 - 50 minutes, until a tester inserted in the center comes out clean. Cool on a wire rack.
Nutrition Information per Serving:
calories 98 (68% from fat) • carb 1g • protein 6g • fat 7g • sat fat 2g • chol 214mg • sod 174mg • calc 25mg • fiber 0g
Tip: this coffee cake freezes well up to 2 months. When cake is completely cooled, wrap with plastic wrap and place in a resealable food storage bag, press out all air and seal. Thaw at room temperature before serving.