Swirled Coffee Cake by Zarnak Sidhwa

Ingredients:

• Butter 1/4 cup and 2 tbsp
• Caster sugar 3/4 cup
• Eggs 1-1/2
• Vanilla essence 1/2 tsp
• Cream 1/2 cup
• Lemon juice of half lemon
• Flour 1-1/4 cups
• Baking soda 1/2 tsp
• Baking powder 1/2 tsp
• Chopped walnuts 1/4 cup
• Ground cinnamon 1-1/2 tsp
• Caster sugar 2 tbsp

Method:

1. Beat butter and 1/2 cup sugar until light and fluffy.
2. Add eggs one at a time. Mix in vanilla.
3. Make sour cream by mixing cream with lemon juice and let stand 5 minutes.
4. Combine flour, baking soda, and baking powder.
5. Pour flour mixture into batter alternately with sour cream, mixing until just incorporated.
6. Fold in walnuts, mixing just enough to evenly combine.
7. Pour half batter into greased 10 inch bundt pan.
8. Mix remaining 1/4 cup of caster sugar with the cinnamon.
9. Sprinkle cinnamon sugar over batter in pan.
10. Drop remaining cake batter in heaping spoonfuls over filling, covering it.
11. Bake in preheated oven at 205 degrees C for 8 minutes.
12. Lower heat to 175 degrees C and bake for an additional 40 minutes or until a tester comes out clean.