Walnut Coffee Cake - Cooking Light
I bake a lot over Passover but there is no kidding oneself that all the cakes turn out as good as those made with flour. The brownies, blondies and nut cookies are the real deal and I would bet, it would be difficult to tell that they are for Passover. I don't use matzah meal which means potato starch is the bulk of each. I made some great apple desserts using this.
Walnut Coffee Cake adapted from Cooking Light Everyday Baking
3/4 cup packed brown sugar
1/3 cup chopped walnuts (chopped small)
1 teaspoon ground cinnamon
3 1/4 cups gluten-free flour
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
10 tablespoon oil
1 teaspoon vanilla extract
1 1/2 cups nonfat buttermilk
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 oil in a large bowl; beat with a mixer at medium-high speed until well combined. Add eggs and; 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 brown sugar mixture evenly over batter; spoon remaining half of batter into pan.
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.
Eat and enjoy.
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