Cinnamon Swirl Coffee Cake Recipe
Cinnamon swirl coffee cake is the perfect treat to go along with a mid morning coffee break. A delicious yellow cake swirled with cinnamon and walnuts.
Equipment
- 10 to 15 cup capacity Bundt pan
- stand mixer or electric hand mixer
Ingredients
Cake
- ½ cup softened butter
- 1 ¾ cups granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 eggs room temperature
- 3 cups self rising flour
- 1 ¼ cups milk
Cinnamon Walnut Streusel
- ¼ cup butter softened
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons all purpose flour
- 1 cup walnuts or pecans
Instructions
- Preheat oven to 375° F.
- Grease and flour a 10 to 15 cup capacity bundt pan.
- Beat butter, sugar and vanilla until combined. Add eggs one at a time till combined.
- Add self rising flour and milk alternately to above batter. Mix batter for approximately one minute to make sure all ingredients are incorporated.
Cinnamon Walnut Streusel
- Add all ingredients in the order given into a mini food chopper or food processor. Pulse until well combined. Or combine all ingredients in a bowl but chop the nuts first.
- Layer one third of the streusel in the bottom of the bundt pan. Next cover the streusel with half the cake batter. Add the last of the streusel on top of that. Add the remaining cake batter over the last layer of streusel.
- Bake for approximately 40 - 45 minutes or till done. Your oven may vary. Cake is done when a toothpick is inserted and comes out with just a few crumbs on it.
- Let cool in pan for ten minutes then turn out onto a wire rack to cool completely.