Despite high member ratings, this cake is a disappointment. The cinnamon streusel is good, but it’s so scanty, it might as well not be there. (You can see it in the picture above, capping the cake, and running through the middle like a racing stripe.)
The cake flavor resembles that of a biscuit, which is great for biscuits, but not what I’m looking for in a cake. Plus, the texture was heavy and too chewy.
It’s not a horrible cake, just bland and boring. I won’t be baking this one again.
1/3 cup chopped walnuts
1/3 cup firmly packed brown sugar
3 tablespoons all-purpose flour
1 tablespoon ground cinnamon
Cooking spray
1 1/4 cups sugar
1/3 cup vegetable oil
2 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1 tablespoon vanilla extract
Preheat oven to 350-degrees F.
Combine 1 1/4 cups sugar and vegetable oil in a large bowl, and beat at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition.
Combine flour, baking powder, baking soda, and salt; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition. Stir in vanilla.
Measure 2 cups of batter; set aside. Pour remaining batter into prepared pan; sprinkle remaining walnut mixture over batter. Pour reserved 2 cups batter over walnut mixture. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.
Yield: 16 servings
CALORIES 249 (26% from fat); FAT 7.3g (sat 1.4g,mono 1.9g,poly 3.3g); PROTEIN 4.9g; CHOLESTEROL 28mg; CALCIUM 63mg; SODIUM 175mg; FIBER 0.9g; IRON 1.6mg; CARBOHYDRATE 41.1g
Grade: C-
Laura Rebecca's Kitchen 
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