Bready or Not: Walnut Streusel Coffee Cake in a Bundt Pan
This luscious bundt cake dirties a lot of dishes, but is well worth the effort! Normal coffee cakes are messy, but this one is neater to pack and take since the usual crumble topping is actually the filling! Modified from Taste of Home November 2013 issue.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, walnuts
Author: Beth Cato
Equipment
large bundt pan
nonstick spray with flour
mixer
Ingredients
Candied Walnut Filling
1cupwalnuts chopped
1/2cuplight brown sugar packed
2Tablespoonsunsalted butter melted
1/2teaspoonground cinnamon
Coffee Cake
4large eggs separated
1cupunsalted butter room temperature
1 3/4cupswhite sugar
1teaspoonvanilla extract
3cupsall-purpose flour
2teaspoonsbaking powder
1/2teaspoonbaking soda
1/4teaspoonsalt
1cupsour cream or vanilla or plain Greek yogurt
confectioners' sugar to dust on top, optional
Instructions
In small bowl, combine the walnuts, brown sugar, butter, and cinnamon, tossing to coat well. Set aside.
Separate eggs, placing the whites in a large bowl. Let them come to room temperature for about 30 minutes.
Preheat oven at 350-degrees. Use nonstick spray with flour on a large bundt pan.
In a big mixing bowl, cream the butter and sugar together, making them light and fluffy. Add egg yolks one at a time. Add vanilla.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mix alternatively with the sour cream, scraping the bowl on occasion, until just combined.
Using clean beaters, beat the egg whites on medium until stiff peaks form. Fold the whites into the batter, making sure not to overmix and deflate.
Pour half the batter into the bundt pan. Sprinkle the walnut mixture fully around the ring. Pour the rest of the batter on top and smooth out.
Bake cake for 45 to 55 minutes, plunging a toothpick in the middle of the cake to test for doneness. Cake is done when the toothpick comes out clean. Cool for 20 minutes, then invert onto a rack to completely cool.
If desired, sprinkle confectioners' sugar over the top prior to serving. Cake is best eaten within two days, but can also be individually sliced, wrapped, and frozen to enjoy later.