Cinnamon Swirl Bundt Coffee Cake - Serves 6-8

Adapted from Allrecipes.com

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Ready in 1.5 hours

Equipment:
10" Bundt pan
Mixer
Oven

Ingredients

• 3/4 c butter, room temperature
• 1.5 c white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 c sour cream, Greek Yogurt, or Icelandic Skyr
• 2.5 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 c chopped walnuts
• For the Cinnamon Sugar Swirl: Mix 1 tbsp. ground cinnamon & 1/4 c white sugar
• For the OPTIONAL Vegan Maple Glaze from CookieandKate Blog: 1 c powdered sugar, ⅛ tsp sea salt, 1 tbsp melted coconut oil or butter, ½ tsp vanilla extract, ¼ cup good maple syrup, more if needed

Directions

1. Preheat oven to 400 F (205 C). Grease a 10-inch bundt pan.
2. Beat butter and sugar with a mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
3. Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
4. Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
5. Bake in preheated oven for 8 minutes. Lower heat to 350 F (175 C) and bake for an additional 40 minutes, or until a tester comes out clean.