Cinnamon Swirl Bundt Coffee Cake
A very delicious and moist coffee cake made with sour cream and a crumb filling.
3/4 cup butter or margarine, room temperature
1 1/2 cups granulated (white) sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup walnuts, chopped
1/4 cup granulated (white) sugar
1 tablespoon ground cinnamon
Preheat oven to 400°F (204°C). Generously grease a 10-inch bundt pan using Pan Release or cooking spray.
In a large bowl, cream butter and sugar together with eggs until well blended. Add vanilla and sour cream; beat well. Add flour, baking soda, and baking powder and mix well. Stir in the chopped nuts.
In a small bowl, mix the remaining 1/4 cup of 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 for 8 minutes. Lower heat to 350°F (177°C) and bake for an additional 40 minutes. Let cake cool on wire cooling rack for 5 minutes. Turn out onto serving plate.
If you generously grease your pan with Pan Release the cake will easily come out of the pan without any sticking to the pan at all.
Amount Per Serving: Calories: 403; Total Fat: 20.2 g; Cholesterol: 92 mg; Sodium: 256 mg; Total Carbs: 51.2 g (Dietary Fiber: 1.3 g); Protein: 5.8 g