Cinnamon Swirl Bundt Coffee Cake

Name: Cinnamon Swirl Bundt Coffee Cake
Total time: 80
Yield: 12
Ingredients: 1.5 cups white sugar; 0.75 cup butter, room temperature; 3 large eggs; 1 teaspoon vanilla extract; 2.5 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 cup sour cream; 0.5 cup chopped walnuts; 0.25 cup white sugar; 1 tablespoon ground cinnamon

Recipe by Ruth from allrecipes.com

Dessert 1 Hr. 20 Mins.

Ingredients

12 servings

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1.5 cups white sugar
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0.75 cup butter, room temperature
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3 large eggs
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1 teaspoon vanilla extract
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2.5 cups all-purpose flour
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1 teaspoon baking soda

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1 teaspoon baking powder
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1 cup sour cream
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0.5 cup chopped walnuts
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0.25 cup white sugar
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1 tablespoon ground cinnamon

Instructions

Preheat the oven to 400 degrees F (205 degrees C). Grease a 10-inch Bundt pan.
Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Whisk flour, baking soda, and baking powder together in a separate bowl; add flour mixture in 2 batches, alternating with sour cream, beating batter briefly after each addition. Fold in walnuts. Pour 1/2 of the batter into the prepared pan.
Mix sugar and cinnamon together in a small bowl; sprinkle over batter in the pan. Drop remaining batter in heaping spoonfuls over filling, covering it as best you can.
Bake in the preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center comes out clean, about 40 minutes more. Cool on a wire rack for 5 minutes. Invert carefully onto a serving plate or cooling rack. Let cool completely.