I had fun with this recipe and changed it up a little bit.
Here is my own version:
1/3 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons all purpose flour
1 cup roughly chopped walnuts
3 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
3 large eggs (room temperature)
10 tablespoons butter (unsalted and room temp)
1 1/4 cup sour cream
1/2 cup plain yogurt
1 cup confectioners sugar
1 tablespoon maple syrup
1 teaspoon vanilla
Follow the directions below. I used a loaf pan which did not hold the coffee cake so well. It did overflow a tiny bit, but I just trimmed off the excess. If you have a 10 inch tube pan, use it! It took a little longer to bake as well. So, lesson learned...next shopping trip I will be looking for a 10 inch tube pan! Oh, and don't forget to to smile while you eat it! Or else, what the hell is the point?!!!!
Prepare the filling and set aside.
Preheat the oven to 350∘F
Butter a 10 inch bundt cake or tube pan with butter and coat with flour
In a medium bowl, combine dry ingredients well using a whisk or sieve.
Using a stand mixer with a paddle attachment, starting on low speed cream butter and sugar together until light yellow and fluffy. On medium speed add eggs one at a time, stop to scrape down sides of the bowl.
On low speed again alternately add portions of dry mixture followed by sour cream/yogurt and ending with the last of the dry mixture. Stop and scrape down the sides of the bowl often.
Place 1/2 the batter in the prepared pan, sprinkle 3/4 of the mixture over the batter. Place the other half of the batter in the pan and then sprinkle the remaining 1/4 of the mixture over the top of the batter.
Use a knife to make a swirl through the batter if you wish.
Bake at 350∘F for 50-60 minutes or until it's done! (a toothpick inserted n the middle will come out clean) Let it cool in the pan for 15-20 minutes.
Drizzle with the maple and vanilla glaze and enjoy!