Cinnamon Streusel Coffeecake (5.5 PTS)

Recipe Instructions 1. Preheat oven to 350 degrees.

Combine the first 4 ingredients in a small bowl, and stir well. Coat a 12-cup Bundt pan with cooking spray; sprinkle 1/3 cup of the walnut mixture into pan. Set walnut mixture aside.

Combine 1-1/4 cups sugar and vegetable oil in a large bowl, and beat at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition.

Combine flour, baking powder, baking soda, and salt; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition. Stir in vanilla.

Measure 2 cups of batter; set aside. Pour remaining batter into prepared pan; sprinkle remaining walnut mixture over batter. Pour reserved 2 cups batter over walnut mixture. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack. Yield: 16 servings. NUTRITIONAL INFORMATION: CALORIES 249 (26% from fat); FAT 7.3g (sat 1.4g, mono 1.9g, poly 3.3g); PROTEIN 4.9g; CARB 41.1g; FIBER 0.9g; CHOL 28mg; IRON 1.6mg;SODIUM 175mg; CALC 63mg Shared by: Carolann birdsmom@pe.net & posted to DougsDelights MC Formatted and WW Pointed by Mary [mnmpoms@ponyexpress.net]