Cinnamon Streusel Coffeecake

Tip: Soften brown sugar that's hard and dry by placing it in the microwave for a few seconds.

Yield: 16 servings

Ingredients

• 1/3  cup  chopped walnuts
• 1/3  cup  firmly packed brown sugar
• 3  tablespoons  all-purpose flour
• 1  tablespoon  ground cinnamon
• Cooking spray
• 1 1/4  cups  sugar
• 1/3  cup  vegetable oil
• 2  large eggs
• 3  cups  all-purpose flour
• 1  teaspoon  baking powder
• 1  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1 1/2  cups  low-fat buttermilk
• 1  tablespoon  vanilla extract

Preparation

Preheat oven to 350°.

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.

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.

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.

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° 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.

Nutritional Information

Calories:

249 (26% from fat)

Fat:

7.3g (sat 1.4g,mono 1.9g,poly 3.3g)

Protein:

4.9g

Carbohydrate:

41.1g

Fiber:

0.9g

Cholesterol:

28mg

Iron:

1.6mg

Sodium:

175mg

Calcium:

63mg