This lovely cake is a slightly adapted version of Arlene’s Coffee Cake. The recipe had been on my radar for a while and this weekend I finally had a chance to try it. The cake turned out beautifully and is so tasty!
LAYERED CINNAMON AND WALNUT CAKE
2 sticks unsalted butter
4 cups flour, plus 3 tsp.
3 tsp. baking powder
1 tsp. baking soda
2 cups sugar
1 package cream cheese and 2/3 cups milk or 2 cups sour cream
2 tsp. vanilla extract
1 cup dark brown sugar
5 tsp. ground cinnamon
1 cup walnuts or pecans
1.) Heat oven to 300°F. Grease a bundt pan and set aside.
2.) Whisk 4 cups flour, baking powder, and baking soda in a bowl.
3.) In another bowl, using an electric hand mixer, cream butter and sugar until fluffy.
4.) Add eggs one at a time, beating well after each addition.
5.) Add cream cheese and milk (or sour cream) as well as the vanilla extract. Mix well.
6.) Add dry ingredients and combine well.
7.) In another bowl, combine remaining flour, brown sugar, and cinnamon.
8.) Starting and ending with the batter, layer in bundt pan with sugar mixture to form five layers.
9.) Sprinkle with nuts and bake 1½ hours.