Cinnamon Nut Coffee Bundt Cake
The base ingredients for this Bundt cake are the same as for the Raspberry Cream Cheese coffee cake.
Ingredients for Cake:
- 1 yellow or white cake mix
- 1 sm. pkg. vanilla instant pudding
- 3/4 cup oil
- 3/4 cup water
- 4 eggs (1 at a time, mixing between each egg addition)
- - Add ingredients in the order they are written and then beat for 8 minutes. (Yes, 8 minutes)
- Then add:
- 1 tsp. vanilla
- 1 tsp. butter flavored extract (I used almond) I like the taste better
- - Then beat for 3 more minutes (Yes, 3 more minutes)
Ingredients for Nut Mixture:
- 3/4 cup nuts (I used walnuts, but you can use any nuts)
- 1/2 cup sugar
- 1 T. cinnamon
- 1-2 T. cold butter
Mix nuts, sugar and cinnamon together. Cut the butter into the mixture until there are clumps when you squeeze the mixture. Place in refrigerator until ready to layer in the cake.
Instructions for Cake:
- Preheat oven to 350 degrees
- Grease and flour a Bundt pan and set aside until your cake mixture is done.
- Layer the cake batter and nut mixture as follows: 1/3 cake batter, 1/3 nut mixture, 1/3 cake batter, 1/3 nut mixture, 1/3 cake batter and 1/3 nut mixture. Note: After layering, you have the option of marbling the cake batter and the nut mixture into the coffee cake if you like.
- Bake for 40-50 minutes or until toothpick inserted into cake comes out clean.
