Cinnamon Streusel Coffeecake

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.3 cup brown sugar packed
• 2 large eggs 
• 3 cups flour all-purpose
• 3 tablespoons flour all-purpose
• 1 tablespoon ground cinnamon 
• 1.5 cups buttermilk low-fat
• 0.5 teaspoon salt 
• 1.3 cups sugar 
• 1 tablespoon vanilla extract 
• 0.3 cup vegetable oil 
• 0.3 cup walnut pieces chopped

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• kugelhopf pan

Directions

1. Preheat oven to 35
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.
4. Add eggs, 1 at a time, beating well after each addition.
5. Combine flour, baking powder, baking soda, and salt; stir well.
6. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition. Stir in vanilla.
7. Measure 2 cups of batter; set aside.
8. Pour remaining batter into prepared pan; sprinkle remaining walnut mixture over batter.
9. Pour reserved 2 cups batter over walnut mixture.
10. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean.
11. Let cool in pan 10 minutes on a wire rack; remove from pan.
12. Let cool completely on wire rack.