CINNAMON SWIRL BUNDT COFFEE CAKE
A friend of mine gave me this recipe years ago. Sometimes 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.
Provided by Ruth
Categories Desserts Cakes Coffee Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
- Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
- Mix the remaining 1/4 cup of white sugar with the cinnamon.
- Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
- Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 51.2 g, Cholesterol 85.4 mg, Fat 20.2 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 10.5 g, Sodium 255.6 mg, Sugar 29.5 g
CINNAMON WALNUT BUNDT CAKE
Make and share this Cinnamon Walnut Bundt Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees F (set oven rack to second lowest position).
- Grease a 12-cup bundt pan.
- In a medium bowl, sift together first 7 ingredients.
- In another bowl cream butter and sugar until light.
- Add in eggs; beat until light and fluffy (about 4 minutes).
- Beat in vanilla and oil.
- Alternately add in the flour and milk(can use half and half cream instead of milk) to the creamed mixture until blended.
- Fold in the nuts and chocolate chips (if using).
- Bake 45-50 minutes, or until cake test done with a toothpick.
Nutrition Facts : Calories 308.2, Fat 17.2, SaturatedFat 6.4, Cholesterol 74.6, Sodium 235, Carbohydrate 34.5, Fiber 1.1, Sugar 17, Protein 4.9
APPLE SOUR CREAM CINNAMON WALNUT BUNDT CAKE
This is a rich and extremely moist coffee cake with a layering of walnuts and cinnamon in ribbons in the middle and on top of this cake. This cake can also be baked in a tube pan, see note on bottom. You will get many rave reviews when you serve this cake! You can also make this cake even without the apples, it is still great, but I think even better with the apples!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Generously butter a bundt pan and then flour (shaking out excess flour).
- In a bowl mix together flour, baking soda, baking powder and salt.
- In a small food processor, PULSE the walnuts, 2-3 teaspoons cinnamon and 1/2 cup sugar until the nuts are chopped.
- Add in 1/4 cup melted butter and pulse once or twice to combine; set aside.
- To make the cake: In a large bowl beat the 1 cup softened butter with 1-1/4 cups sugar at high speed with an electric mixer for about 5 minutes.
- Add in eggs and beat well.
- Beat in sour cream and vanilla until smooth and fluffy (about 3 minutes).
- Reduce the speed to low and add in the flour mixture, mixing just until blended (the batter will be thick).
- Add in the chopped apples; mix to combine.
- Sprinkle half of the nut mixture evenly into bottom of the bundt pan.
- Spoon half of the batter on top of the nut mixture, spreading out with a spatula, then sprinkle the remaining nut mixture on top of the batter, then top/dollop with remaining cake batter, spreading out with a spoon.
- Bake for about 50 minutes, or until cake tests done.
- Cool cake in the pan on a rack for about 1 hour, then run a thin knife around the inner edges.
- Place rack on top of the pan, then flip to invert onto rack.
- Cool completely.
- *NOTE* this cake can be baked in a tube pan, just layer the cinnamon/nut mix twice between three layers of cake batter instead of sprinkling on the bottom of the pan. Layer as follows.
- A third of the cake batter in the bottom of the pan then sprinkle with half of the nut mixture, then another third batter on top, the the remaining nut mixture then the remaining third of cake batter.
- This method works quite well, but will produce a higher cake that might take a longer time to bake.
Nutrition Facts : Calories 897.6, Fat 61.3, SaturatedFat 25.1, Cholesterol 141.4, Sodium 723, Carbohydrate 82.2, Fiber 5, Sugar 52, Protein 11.6
WALNUT BUNDT CAKE
When I looked through some old recipes I found this. Had almost forgotten I had the recipe. Have made it many times in the past and tried it again when I found it. And yes, now I know why I liked it so much. The walnuts gives it that little extra. Hope you like it too.
Provided by Chef Dudo
Categories Dessert
Time 55m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Grease and flour a 9 cup Bundt pan.
- Grind the walnuts in the food processor or in a blender, the 31/2 ounce should yiald about 1 cup ground walnuts.
- Sift flour, baking powder, baking soda.
- After sifting, mix in the ground walnuts and set aside.
- Cream together the sugar and margarine.
- Beat in eggs, one at a time.
- Alternately add dry ingredients and buttermilk until well blended.
- Bake for about 40 minutes, until toothpick inserted in centre comes out clean.
- Cool slightly before removing to wire rack.
Nutrition Facts : Calories 346.2, Fat 18.4, SaturatedFat 3, Cholesterol 53.5, Sodium 265, Carbohydrate 40.9, Fiber 1.2, Sugar 21.9, Protein 5.9
CINNAMON LOVERS' CINNAMON-WALNUT CAKE
This cinnamon roll-flavored cake is pretty easy+fast to whip together and smells (and tastes) fantastic! This was one of my first attempts making (any) frosted cake from scratch and it turned out great. After making cinnamon rolls/challah/cookies for my boyfriend (who has an unnatural affinity for the spice!), I thought, "why not cake?" Note: feel free to play around with the cinnamon/extract quantities-- I think I actually ended up putting a lot more than what I listed in the recipe, so adjust to taste. I included cinnamon extract as well as the spice, since it is stronger. I added a tiny bit of food coloring to it as well, to make it a very light brown/peach color.
Provided by Sephardi Kitchen
Categories Dessert
Time 45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 20
Steps:
- Grease and flour 2 round cake pans.
- Sift the flour, baking powder and salt together in a bowl, set aside.
- Cream together the softened butter and sugar until completely mixed. Slowly beat in the two eggs and yogurt. Add the spices and vanilla/cinnamon extracts. Stir well.
- Slowly whisk the egg mixture into the flour, alternating with the milk. Whisk until smooth, there should be no lumps.
- Pour into the prepared pans, and bake 30-35 minutes at 350 degrees, or until golden brown and a toothpick comes out clean.
- Set on a wire rack for at least 10 minutes or until completely cooled.Invert out of the pans.
- Place one cake on a serving dish.
- Stir the entire frosting container a few times, then mix in the cinnamon and cinnamon extract. In a different container, set aside enough frosting to fill between the cake layers (about 1/2 a cup, maybe?).
- In the this filling layer container, stir in the maple extract and crushed walnuts. Spread this filling layer over the top of the first cake. Place the second cake on top of the first, and cover with the remainder of the frosting.
- Optional: garnish with cinnamon and toasted walnuts, press the crushed almonds against the sides of the cake. Keep refrigerated.
- Enjoy!
Nutrition Facts : Calories 410.5, Fat 16.7, SaturatedFat 9.1, Cholesterol 74.4, Sodium 347, Carbohydrate 59.6, Fiber 1, Sugar 30.6, Protein 5.8
SOUR-CREAM COFFEE CAKE WITH CINNAMON-WALNUT TOPPING
This recipe from Judy Stevens of New York City is delicious with Cinnamon-Walnut Topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9-inch nonstick tube pan. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together sour cream and baking soda.
- With an electric mixer, beat butter, sugar, eggs, and vanilla on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternately with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.
- Spread a third of batter in pan; sprinkle with a third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center comes out with a few moist crumbs, 60 to 70 minutes.
- Cool in pan 30 minutes. Turn out of pan; cool, top side up, on a rack.
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3.7/5 (30)Total Time 1 hr 15 minsCategory DessertCalories 348 per serving
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