Cinnamon-Walnut Streusel Coffee Cake

It's my first day off work, so I'm finally posting a long overdue creation. This is a perfect coffee cake with everyday ingredients that you would have in the pantry. The best part is, you could substitute yogurt for sour cream (or even applesauce depending on what you have on hand) and can use any type of nuts you have laying around.

I consider this a light coffee cake (aka. healthy :)), it satisfies the sweet dessert craving as it pairs well with a scoop of vanilla ice cream, and it's the perfect breakfast cake with a cup of coffee. Give it a try!

 

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Cinnamon-Walnut Streusel Coffee Cake
Inspired by Cooking Light
Yield: 12-16 servings

cake:
2 1/2 cups AP flour
3 tsp baking powder
2 tsp baking soda
3/4 tsp salt
3/4 cup sugar
4 Tbsp butter
2 cups fat-free sour cream
3 tsp vanilla extract
3 large eggs

streusel:
2/3 cup packed light brown sugar
3/4 cup chopped walnuts, toasted
3 tsp ground cinnamon

glaze:
1/2 cup powdered sugar
3 tsp fat-free milk
1/2 tsp vanilla extract


1. Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray.


2. Beat sugar and butter with a mixer at medium speed until well blended. Add sour cream, vanilla, and eggs; beat well.

3. Add flour and next 3 ingredients to mixture. Beating until dry ingredients are just moist.

4. Combine brown sugar, walnuts, and cinnamon in a small bowl. Pour 1/2 of the batter into a prepared pan; sprinkle evenly with 1/2 of brown sugar mixture. Repeat with remaining batter and top with remaining brown sugar mixture.

5. Bake at 350°F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack.

6. Combine powdered sugar, milk and 1/2 teaspoon vanilla in a small bowl; stir until smooth. Drizzle over coffee cake.

 

7. Enjoy! 

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