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Ingredients
| sour cream: 1 cup |
| salted butter: 3/4 cup |
| granulated sugar: 1 1/2 cups |
| all-purpose flour (unsifted): 2 1/2 cups |
| walnuts (chopped): 1/2 cup |
| baking soda: 1 tsp |
| baking powder: 1 tsp |
| vanilla extract: 1 tsp |
| eggs: 3 |
| ground cinnamon: 1 Tbl |
| granulated sugar: 1/4 cup |
Cinnamon Swirl Bundt Coffee Cake
Credit: AllRecipes
User rating:
"A friend of mine gave me this recipe years ago. It is really a coffee cake but may serve your purposes. I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily. "
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 400 degrees F (205 degrees C). Lightly grease one 10 inch bundt pan.
- Cream 1 1/2 cups white sugar together with eggs until well blended. Add sour cream and butter or margarine and beat well. Add flour, baking soda, and baking powder and mix well. Stir in vanilla and the chopped nuts.
- Mix the remaining 1/4 cup of white sugar with the cinnamon.
- Pour half of the batter into the prepared pan. Sprinkle generously with the cinnamon sugar mixture. Cover with remaining cake batter.
- Bake at 400 degrees F (205 degrees C) for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes.