Cinnamon Nut Coffee Cake
.
Yield
16 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
butter
|
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
sour milk
or buttermilk |
|
| 1 | teaspoon |
almond extract
|
*
|
| Topping | |||
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
butter
|
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
sour milk
or buttermilk |
|
| 5 | ml |
almond extract
|
*
|
| Topping | |||
| 59 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
nuts
chopped |
|
Directions
Mix together topping ingredients in small separate bowl and set aside.
Cream butter and sugar. Add eggs, dry ingredients, milk, and extract.
Pour ½ batter into small greased tube pan; sprinkle with ½ topping mixture and swirl this into batter.
Add remaining batter and top with remaining topping.
Bake 45 minutes at 350℉ (180℃).
