Cinnamon-Walnut Coffee Cake

Cooking spray Topping: ½ cup walnut or pecan halves ¼ cup granulated sugar 1 tablespoon cinnamon Batter: 1½ cups unbleached all-purpose flour 1½ teaspoons baking powder 1 teaspoon baking soda ⅛ teaspoon salt ½ cup unsalted butter, cut in 4 or more pieces ¾ cup granulated sugar 1 teaspoon vanilla 2 large eggs 1 cup sour cream or yogurt (may use lowfat sour cream or lowfat plain yogurt)

195 Calories (44% from fat) • carb. 24g • pro. 4g • fat 10g • sat. fat 4g • chol. 47mg • sod. 164mg • calc. 59mg • fiber 1g

Preheat oven to 350°F. Coat a 7 - 9 cup tube/Bundt pan with cooking spray. Insert the metal blade in the processor. Add the nuts, ½ cup sugar and cinnamon. Pulse to combine, about 5 times. Remove and reserve. Still using the metal blade, combine the flour, baking powder, baking soda and salt in the work bowl, pulse to combine, 5 times; remove and reserve. Add the butter, ¾ cup sugar, and vanilla to work bowl and process until combined, about 30 seconds. Scrape the work bowl. Add the eggs and sour cream, process to combine, about 30 seconds; scrape the work bowl. Add the reserved flour mixture to the work bowl. Pulse 3 - 4 times, until flour just disappears. DO NOT OVERPROCESS! Pour half the batter evenly into the prepared pan. Top with half the cinnamon mixture. Pour the remaining better over the cinnamon mixture, then top with the remaining cinnamon mixture. Bake in the preheated oven for 45 - 50 minutes, until a tester inserted in the center comes out clean. Cool on a wire rack.