Barbara Lauterbach is a long-time King Arthur spokesperson and friend. This coffee cake is a favorite at her Watch Hill Bed & Breakfast in Center Harbor, New Hampshire. "Its rich cinnamon aroma brings guests down on time for breakfast" says Barbara. "And it also freezes very well, so I always keep one in the freezer for drop-ins!"
Preheat the oven to 350°F, and grease a 9 or 10-inch tube pan with removable bottom, or a 9 x 13-inch pan.
In a small bowl, combine the walnuts, cinnamon, and 1/2 cup of the sugar.
In a medium-sized bowl, combine the flour, baking powder, baking soda and salt.
In a large bowl, beat the butter, oil and remaining 1 cup sugar till well mixed.
Add the eggs, one at a time, beating well after each addition.
Reduce mixer speed to low, and gradually beat in the flour mixture, the sour cream and the vanilla, being careful not to over-beat the mixture.
Spoon half of the batter into the pan, and sprinkle with half of the nut mixture.
Spoon the remaining batter into the pan, and sprinkle with the rest of the nut mixture.
Bake the cake 45 to 55 minutes, or until it tests done (35 to 40 minutes if you're using a 9 x 13-inch pan).
Cut in wedges and serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (142g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 248 (67%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 217.2mg||67 %|
|Sodium 7153.6mg||247 %|
|Potassium 175.1mg||5 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 19.7g|
|Protein 10.8g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 371
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