Walnut Coffee Cake

Name: Walnut Coffee Cake
Ingredients: 3/4 cup packed dark brown sugar; 1/3 cup chopped walnuts; 1 teaspoon ground cinnamon; 3 1/4 cups all-purpose flour (about 14 1/2 ounces); 2 teaspoons baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 1/2 cups granulated sugar; 10 tablespoon butter, softened; 3/4 cup egg substitute; 1 teaspoon vanilla extract; 1 1/2 cups nonfat buttermilk; Cooking spray

13 ingredients

6 steps

Ingredients

3/4 cup packed dark brown sugar
1/3 cup chopped walnuts
1 teaspoon ground cinnamon
3 1/4 cups all-purpose flour (about 14 1/2 ounces)
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
10 tablespoon butter, softened
3/4 cup egg substitute
1 teaspoon vanilla extract
1 1/2 cups nonfat buttermilk
Cooking spray

Directions

1

Preheat oven to 350°.
2

Combine brown sugar, walnuts, and cinnamon in a small bowl. Set aside.
3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt in a medium bowl, stirring well with a whisk.
4

Combine sugar and butter in a large bowl; beat with a mixer at medium-high speed until well combined (about 3 minutes). Add egg substitute; beat 3 minutes or until combined. Beat in vanilla.
5

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, beating well after each addition and scraping sides of bowl. Spoon half of batter into a 10-inch Bundt pan coated with cooking spray. Sprinkle half of brown sugar mixture evenly over batter; spoon remaining half of batter into pan. Top with remaining brown sugar mixture.
6

Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.