Cinnamon Streusel Coffeecake

• 1/3 cup chopped walnuts
• 1/3 cup firmly packed brown sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon
• Cooking spray
• 1 1/4 cups sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups low-fat buttermilk
• 1 tablespoon vanilla extract

1. Preheat oven to 350u0b0.
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. Add eggs, 1 at a time, beating well after each addition.
4. Combine flour, baking powder, baking soda, and salt; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition. Stir in vanilla.
5. Measure 2 cups of batter; set aside. Pour remaining batter into prepared pan; sprinkle remaining walnut mixture over batter. Pour reserved 2 cups batter over walnut mixture. Bake at 350u0b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.

walnuts, brown sugar, allpurpose, ground cinnamon, cooking spray, sugar, vegetable oil, eggs, allpurpose, baking powder, baking soda, salt, lowfat buttermilk, vanilla

Taken from www.myrecipes.com/recipe/cinnamon-streusel-coffeecake (may not work)