Cinnamon Nut Bundt Coffee Cake


"This recipe was given to me by a dear friend from high school. Yep, that long ago. It is so good and so terribly easy. A coffee cake with a rich and crunchy center and topping."
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Serving size has been adjusted!
Original recipe yields 10 servings

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  • Prep

  • Cook

  1. Heat oven to 300 degrees
  2. Grease bundt pan then coat with cinnamon/sugar.
  3. Mix first 6 ingredients together for 10 minutes in a mixer.
  4. Pour half into the prepared bundt pan or Springform pan.
  5. Sprinkle 1/2 of the sugar/cinnamon mixture and 1/2 of the nuts over the batter.
  6. Sprinkle with 1/3 cup coconut, (half the coconut)
  7. Drizzle 2 TBS maple syrup over sugar/nut layer.
  8. Draw a knife through the mixture.
  9. Pour remaining batter carefully over first layer and sprinkle with remaining sugar/cinnamon mixture and nuts.
  10. Sprinkle with remaining coconut.
  11. Drizzle with remaining maple syrup.
  12. Draw knife through cake to swirl the sugar/nut filling through the cake.
  13. Bake for 1 hour or until toothpick comes out clean.
  14. Cool and remove from pan.


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