Cinnamon Streusel Coffee Cake

Cinnamon Streusel:
1/3c chopped walnuts
1/3c firmly packed brown sugar
3 tbsp Better for Bread flour
1 tbsp ground cinnamon


Combine the first 4 ingredients in a small bowl, and stir well. Coat a 12-cup Bundt pan with cooking spray, and sprinkle 1/3 cup of the walnut mixture into the pan. Set the walnut mixture aside. Soften the brown sugar that's hard and dry by placing it in the microwave for a few seconds.

Coffee Cake:
Cooking spray
1 1/4c brown sugar
1/3c EVO oil
2 lg eggs or 1/2c egg substitute
1 1/4c Better for Bread flour
1 1/4c Whole Wheat flour
1/2c corn starch
1 tsp baking powder
1 tsp baking soda
1/2tsp kosher salt
1 1/2c low-fat buttermilk (see below)
1 tbsp vanilla extract

Preheat oven to 350°. Combine 1 1/4 cups sugar and EVO 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, corn starch, baking powder, baking soda, and salt, stirring well. Add flour mixture to the creamed mixture alternately with buttermilk, beginning and ending with the flour mixture, and mix after each addition. Stir in vanilla. Measure 2 cups of batter, and set aside. Pour the remaining batter into prepared pan, and sprinkle the remaining walnut mixture over the batter. Pour the reserved 2 cups of batter over the walnut mixture. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan 10 minutes on a wire rack, and remove from pan.

Buttermilk Substitute:
1 1/2c 2%milk
1 1/2tbsp vinegar

Buttermilk also known as cultured milk and can be replaced by sour milk. Take 1 1/2tbsp vinegar or lemon juice, place in a measuring cup and fill with enough milk to make 1 1/2c. Do not stir, let stand for five minutes before using.