Description
A delicious Bundt coffee cake featuring a cinnamon swirl and chopped walnuts, perfect for a delightful treat any time of the day.
Ingredients
Scale
- 2 1/3 cup flour
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cup sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 8 ounce container sour cream
- 1 1/2 teaspoon pure vanilla extract
- 1 Tablespoon whisky (optional)
- 1 1/2 cup chopped walnuts
- 3 Tablespoon light brown sugar
- 2 teaspoon ground cinnamon
Instructions
- Using a medium mixing bowl, mix together the chopped walnuts, brown sugar, and cinnamon until combined.
- Preheat the oven to 300 degrees and spray a 9-inch Bundt cake pan with baking spray, set aside.
- Using a large mixing bowl, whisk together the flour, baking soda, and salt until combined.
- Using a standing mixer, beat together the butter and sugar until light and fluffy.
- Add in the eggs, one at a time until combined after each egg. Beat in the sour cream, vanilla, and whiskey until combined. Gradually beat in the dry ingredients until combined.
- Scoop 1/3 of the batter into the Bundt pan and sprinkle half of the walnuts on top of the batter. Spoon another 1/3 of the batter on top of the walnuts and smooth evenly.
- Sprinkle the remaining amount of walnuts. Smooth the remaining amount of batter.
- Bake in the preheated oven for 70 minutes or until a toothpick comes out clean.
- Allow cooling for 15-20 minutes before removing and placing onto a serving plate. Dust with powdered sugar.
- Enjoy!
Notes
- Use room temperature ingredients for best results.
- Optional whisky adds depth to the flavor.
- Make sure to let the cake cool adequately before serving.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg