Ingredients Jump to Instructions ↓

  1. 1/3 cup 48g / 1.7oz Chopped walnuts

  2. 1/3 cup 53g / 1.9oz Firmly packed brown sugar

  3. 3 tablespoons 45ml All-purpose flour

  4. 1 tablespoon 15ml Ground cinnamon Cooking spray

  5. 1 1/4 cups 247g / 8.7oz Sugar

  6. 1/3 cup 78ml Vegetable oil

  7. 2 cups 396g / 13oz Eggs (large)

  8. 3 cups 187g / 6.6oz All-purpose flour

  9. 1 teaspoon 5ml Baking powder

  10. 1 teaspoon 5ml Baking soda

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1 1/2 cups 355ml Low-fat buttermilk

  13. 1 tablespoon 15ml Vanilla extract

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Preheat oven to 350 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. 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 & posted to DougsDelights MC Formatted and WW Pointed by Mary []


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