Walnut Coffee Cake

Walnut Coffee Cake
Randy Mayor

Good to Know

Each mouthwatering slice of this Bundt cake reveals a cinnamon-sugar swirl full of heart-healthy walnuts. Substitute pecans for an equally delicious variation.



Preheat oven to 350°.

Combine brown sugar, walnuts, and cinnamon in a small bowl. Set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt in a medium bowl, stirring well with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium-high speed until well combined (about 3 minutes). Add egg substitute; beat 3 minutes or until combined. Beat in vanilla.

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, beating well after each addition and scraping sides of bowl. Spoon half of batter into a 10-inch Bundt pan coated with cooking spray. Sprinkle half of brown sugar mixture evenly over batter; spoon remaining half of batter into pan. Top with remaining brown sugar mixture.

Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Nutrition Information

  • Calories per serving298
  • Calories per serving27
  • Fat per serving9
  • Saturated fat per serving4.7
  • Monounsaturated fat per serving2.1
  • Polyunsaturated fat per serving1.6
  • Protein per serving5.1
  • Carbohydrates per serving50.3
  • Fiber per serving0.9
  • Cholesterol per serving19
  • Iron per serving1.7
  • Sodium per serving326
  • Calcium per serving68