Wednesday, June 01, 2005

Walnut Coffee Cake

Walnut Coffee Cake(Adapted from CL)

3/4 cup packed dark brown sugar
1/3 cup chopped walnuts
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 1/4 cups whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
10 tablespoons butter, softened
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk

Preheat oven to 350

In a small bowl, mixed together brown sugar, walnuts, and cinnamon.

In a medium bowl, whisk together flours, baking soda, baking powder, and salt.

In a large mixing bowl, cream together sugar and butter until well combined. Add eggs, one at a time, beating in each one before adding the next. Mix in vanilla.

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, beating well after each addition.

Coat a 10" bundt pan with cooking spray (Baker's Joy or Pam with Flour work well here). Spoon in half of the batter. Sprinkle half of brown sugar mixture evenly over batter and spoon the remaining half of batter into pan. Top with the rest of the brown sugar mixture.

Bake about 50-60 minutes, or until a wooden skewer inserted in center comes out with a couple moist crumbs attached. Cool in pan 10 minutes on a wire rack. Invert onto a wire rack and cool completely.


  1. Your photos are mouthwatering. You are killing my diet! LOL Seriously, I might have to this.

  2. Thanks Susan! But it is semi-light for a coffee cake! I hope you can try it out!

  3. Do you have any suggestions for substitutions for the whole wheat pastry flour? I doubt that the grocery stores close to me carry it, and I'd like to make this tomorrow morning.

  4. And is that really 10 tablespoons of butter? (Just wondering since it says 10 tablespoon.)

  5. Alice - I would just use All-Purpose flour!

    Yes, it is 10 tablespoons - I will update the recipe

  6. I ended up using wheat bread flour instead of the wheat pastry flour. I made two cakes, one with sugar and one with Splenda Baking Blend because I only had enough sugar for one cake. They were both WONDERFUL - both were gone before I got more than a slice. Thanks so much for the recipe!