1/2 c Finely chopped walnuts 1/4 ts Salt
1 ts Ground cinnamon 1/3 c Butter, softened
1 1/2 c Sugar 1/3 c Vegetable oil
2 1/4 c Unsifted all-purpose flour 2 Large eggs
2 ts Baking powder 1 c Light or nonfat sour cream
1/2 ts Baking soda 2 ts Vanilla extract
1. In small bowl, combine walnuts, cinnamon, and 1/2 C sugar until
well mixed; set aside. In medium-size bowl, combine flour, baking
powder, baking soda, and salt.
2. Heat oven to 350’F. Grease a 9-inch tube pan with removable bottom
(see Note). In large bowl, with electric mixer on md speed, beat
butter, oil, and remaining 1 C sugar until well mixed. Add eggs, one
at a time, beating well after each addition.
3. Reduce mixer speed to low, Gradually beat in flour mixture, sour
cream, and vanilla until well combined. Spoon half of batter into
tube pan; sprinkle with half of nut mixture. Spoon dollops of
remaining batter into pan to cover nut layer. Sprinkle with remaining
nut mixture.
4. Bake 60 to 65 minutes or until cake tester inserted in center
comes out clean. Cool coffeecake in pan on wire rack 10 minutes.
Remove cake from pan and place, nut side up, on serving plate. Cut
cake into wedges and serve warm or at room temperature.
Note: This cake can also be baked in a 10-inch tube pan for 55 to 60
minutes or a 13- by 9-inch baking pan for 35 to 40 minutes.
Country Living/Oct/93 Scanned & fixed by DP & GG
Yields
12 servings