Cinnamon Streusel Coffeecake (5.5 PTS)

Recipe Ingredients

1/3 cup	48g / 1.7oz	Chopped walnuts
1/3 cup	53g / 1.9oz	Firmly packed brown sugar
3 tablespoons	45ml	All-purpose flour
1 tablespoon	15ml	Ground cinnamon
		Cooking spray
1 1/4 cups	247g / 8.7oz	Sugar
1/3 cup	78ml	Vegetable oil
2 cups	396g / 13oz	Eggs (large)
3 cups	187g / 6.6oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1 1/2 cups	355ml	Low-fat buttermilk
1 tablespoon	15ml	Vanilla extract

Recipe Instructions

1. Preheat oven to 350 degrees.

2. 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.

3. 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.

4. 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.

5. 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 degrees 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. Yield: 16 servings.

NUTRITIONAL INFORMATION:

CALORIES 249 (26% from fat); FAT 7.3g (sat 1.4g, mono 1.9g,

poly 3.3g); PROTEIN 4.9g; CARB 41.1g; FIBER 0.9g; CHOL 28mg;

IRON 1.6mg;SODIUM 175mg; CALC 63mg

Shared by: Carolann [email protected] & posted to DougsDelights

MC Formatted and WW Pointed by Mary [[email protected]]

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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