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Walnut Coffee Cake

February 18, 2016

 

20160122 Walnut Coffee Cake 03D and I enjoy coffee cake, especially when we are having a quiet weekend at home. This one has a lovely layer of cinnamon and walnuts in the middle that works well with the nutmeg-spiced cake batter.

You will need:

  • 1/4 c brown sugar
  • 1 3/4 c sugar, divided
  • 1 T + 1/2 t ground cinnamon, divided
  • 1 c walnuts, roughly chopped
  • 3/4 c butter, room temperature
  • 3 large eggs, lightly beaten
  • 1 1/2 t vanilla extract
  • 1/2 t ground nutmeg
  • 1 1/2 t baking soda
  • 1 1/2 t baking powder
  • 1/4 t salt
  • 3 c flour
  • 1 1/2 c yogurt (plain or vanilla)

 

 

Then you will…

  1. Preheat your oven to 350 degrees. Butter a bundt pan liberally.
  2. In a medium mixing bowl, combine the brown sugar with 1/2 cup of the sugar, the walnuts, and 1 tablespoon of the cinnamon. Set aside.
  3. In a large mixing bowl, cream together the butter with the remaining 1 1/4 cups of sugar until lightly and fluffy.
  4. Whisk in the eggs until light and creamy.
  5. Whisk in the vanilla, nutmeg, remaining cinnamon, baking powder, baking soda and salt.
  6. Mix in the flour and yogurt, alternating, until smooth.
  7. Spread 1/3 of the topping on the bottom of the bundt pan.
  8. Top with half of the batter
  9. Top with the remaining topping.
  10. Spread the remaining batter on top.
  11. Bake for 45-60 minutes, or until a toothpick in the middle comes out clean. It should be golden.
  12. Allow to cool in the pan for 10 minutes before turning out on a wire rack to continue cooling.
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