Cinnamon Sugar Coffee Cake

Cinnamon Sugar Coffee Cake

Ingredients

1-10 inch metal Bunt pan

Non-stick spray

1 Duncan Hines Moist Deluxe yellow cake mix

1 (3.4oz) box Jello-O instant vanilla pudding

3/4 cup coconut oil for cooking and baking

3/4 cup water

4 eggs

1 tsp butter extract

1 tsp pure vanilla

Filling

3/4 cup sugar

3/4 cup walnut, chopped

7 tsp cinnamon

Almond Glaze

1 cup powdered sugar

1 to 2 tbsp milk

1/2 tsp almond extract

Preheat oven to 350

Spray Bunt pan with non-stick cooking spray, set aside

In large bowl mix together the cake mix and the vanilla pudding

Add the oil, water, eggs, butter extract and vanilla. Stir by hand until ingredients are blended. Pour half of the batter into the pan.

Make the filling. Mix together the sugar, walnuts and cinnamon. On top of batter, add the filling mixture and swirl into the cake batter.

Bake 1 hour. Cake is done when it springs back with a light touch from the top. Remove and let it sit 5 minutes.

Loosen the cake by gently running a knife around the side of the pan. Gently invert onto a cake plate and let it cool until slightly warm. Make glaze by mixing together the powder sugar, milk and almond extract.
Pour glaze over top and sides of cake. Serve warm or at room temperature. 

{This recipe comes from my go-to cookbook, "Rosalie Serving Country"}

Enjoy!