Description
Cinnamon Walnut Coffee Cake is such a good thing—a sweet and moist bundt cake with a crunchy sugary center.
Ingredients
- FOR THE CAKE:
- 5 Tablespoons Butter
- 1 cup Sugar
- ⅓ cups Vegetable Oil
- 3 Large Eggs
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 2 teaspoons Vanilla Extract
- 2-¼ cups All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- 1 cup Sour Cream
- FOR THE FILLING:
- ½ cups Walnuts, Chopped
- ½ cups Chocolate Chips (optional)
- ½ cups Sugar
- ½ cups All-purpose Flour
- 1 teaspoon Cinnamon
- 3 Tablespoons Butter, Melted
Preparation
Preheat oven to 350°F.
For the cake:
In a mixing bowl, beat butter, sugar and oil until fluffy. Add eggs one at a time and beat until incorporated. Add salt and flavorings and beat until well blended.
In a separate bowl, whisk flour, baking powder, and baking soda. Add the flour mixture to the egg mixture alternating with the sour cream, mixing on slow speed until just blended.
For the filling:
Combine nuts, chocolate chips (if using), sugar, flour, cinnamon, and butter in a bowl and mix well.
Spoon half of the cake batter into a lightly greased 9-inch tube or bundt pan. Sprinkle 2/3 of the filling onto batter and then top with the remaining batter. Sprinkle with remaining filling.
Bake for 55 minutes or until a toothpick comes out clean. Remove the cake from the oven and let it cool in the pan for 15 minutes. Remove from the pan and let cool on a rack until completely cooled. Enjoy!
