A cinnamon and walnut streusel filling hides inside this moist breakfast cake. Additional streusel goes on top to add color and crunch to the final dish.

Source: Midwest Living


Recipe Summary

25 mins
40 mins to 50 mins at 325°
10 mins


Ingredient Checklist


Instructions Checklist
  • Spray a 10-inch fluted tube pan with nonstick cooking spray or grease and flour; set pan aside. In a medium bowl, stir together flour, baking powder, baking soda and salt; set aside.

Instructions Checklist
  • In a large bowl, stir together eggs, 1 cup granulated sugar, butter and 1 teaspoon vanilla. Add flour mixture to egg mixture; stir just until moistened. Add sour cream and stir vigorously until batter is smooth.

Instructions Checklist
Instructions Checklist
For streusel:
  • In a small bowl, stir together walnuts, brown sugar, 1/2 cup granulated sugar, cinnamon and 2 teaspoons vanilla.

Instructions Checklist
  • Spoon one-third of the batter into the bottom of the prepared pan; spread evenly. Sprinkle with one-third of the streusel. Repeat layers with remaining batter and streusel.

Instructions Checklist
Instructions Checklist
  • Bake in a 325 degree F oven for 40 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. To remove cake from pan, cover with an inverted serving plate and turn cake onto plate. Serve warm. Makes 12 servings.

Nutrition Facts

408 calories; total fat 19g; saturated fat 8g; polyunsaturated fat 5g; monounsaturated fat 4g; cholesterol 64mg; sodium 361mg; potassium 126mg; carbohydrates 56g; fiber 1g; sugar 38g; protein 5g; vitamin a 389IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 56mcg; vitamin b12mcg; calcium 81mg; iron 2mg.