Nutty and delicious, this irresistible moist coffee cake recipe is perfect to wake up to. With a cinnamon swirl center, each bite is perfectly balanced and simply delightful. Treat your family to a wonderful breakfast cake.
Notes
If you do not have a Bundt pan, you can bake this cake in regular square or round cake pans. Divide the batter between two 8- or 9-inch pans, and sprinkle each with one-half of walnut mixture. Bake 25 to 30 minutes.
Ingredients
- 3/4 cup chopped walnut
- 1 teaspoon ground cinnamon
- 1 1/4 cup sugar
- 1 cup (2-sticks) butter, softened
- 2 eggs
- 1 cup sour cream
- 1 1/3 cup all-purpose flour
- 1/3 cup Cinnabon Cream of Wheat Instant Hot Cereal, uncooked
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
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Coat Bundt pan with nonstick cooking spray. Sprinkle lightly with flour; shake out any excess. Combine walnuts and cinnamon in small bowl; set aside.
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Cream sugar, butter and eggs in mixing bowl with electric mixer at medium speed. Add sour cream; blend well. Add flour, Cream of Wheat, baking powder and baking soda; mix well.
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Stir in vanilla. Sprinkle half of walnut mixture into bottom of prepared Bundt pan. Evenly spread half of batter over mixture.
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Sprinkle remaining walnut mixture over batter. Top with remaining batter, spreading evenly in Bundt pan.
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Set oven to 350 degrees F (do not preheat); place Bundt pan in cold oven.
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Bake 45 minutes, or until toothpick inserted into center comes out clean. Remove from oven; let stand 5 minutes. Place serving plate over Bundt pan and turn pan over carefully onto plate; remove pan. Serve cake warm or cool.