Coffee Cake Waffles

Makes 4 waffles

Cinnamon Swirl:
½      cup toasted walnuts, chopped
¼      cup granulated sugar
1       tablespoon ground cinnamon
1       pinch kosher salt
Cake:
1¾    cups unbleached, all-purpose flour
½      teaspoon kosher salt
½      teaspoon baking powder
¼      teaspoon baking soda8 tablespoons (1 stick) unsalted butter,cut into 4 pieces, room temperature
½      cup granulated sugar
¼      cup packed light brown sugar
2       large eggs, room temperature
1       teaspoon pure vanilla extract
1       cup plain Greek yogurt, preferably full fat

Nutritional information per quarter waffle:
Calories 245 (41% from fat) • carb. 31g • pro. 5g• fat 11g • sat. fat 5g • chol. 51mg • sod. 161mg• calc. 50mg • fiber 1g

1. Put the Cinnamon Swirl ingredients into
a small mixing bowl. Whisk to combine.
2. Put the flour, salt, baking powder and soda
into a medium mixing bowl. Whisk to fully
combine.
3. Put the butter and sugars into a large
mixing bowl, or in the bowl of a stand mixer.
Mix, with the beaters or paddle, until light
and creamy. Gradually add the eggs,
one at a time, and then the vanilla extract
and the yogurt. Add the dry ingredients in
two additions and be sure to mix gently,
but thoroughly. Fold in the Cinnamon Swirl.
4. Preheat the waffle maker to Setting 5.
5. Scoop about a cup of batter onto the center
of the bottom waffle plate and spread to
no more than 1 inch from the edge of the
plate. Close the waffle maker and turn
clockwise to flip. Open the second waffle
plate and add a cup of batter onto the center
of that plate, close and turn clockwise
to flip. When the waffles are ready, carefully
open the waffle maker and remove baked
waffle. Then turn and open the second waffle
plate to remove the second waffle. Repeat
with remaining batter. For best results,
serve immediately