Ceylon Cinnamon Swirled Coffee Cake

This swirled coffee cake employs the magic of true Ceylon cinnamon and is a gourmet delight for breakfast, dessert or an afternoon coffee break.

• Yield:6-8

• Level of Difficulty:Easy

• Cook Time:40 Minutes

• Prep Time:20 Minutes

Ingredients

• 1 cup packed

  light brown sugar

• 1/2 cup

  granulated sugar

• 2 cups

  all purpose flour

• 1/2 teaspoon

  ground nutmeg

• 2/3 cup plus 2 tablespoons

  melted butter

• 1/2 cup

  chopped walnuts

• 1 teaspoon

  ground Ceylon cinnamon

• 1 large

  egg, beaten

• 1 cup

  buttermilk

• 2 teaspoons

  baking powder

• 1 teaspoon

  baking soda

• 2 1/2 tablespoons

  packed light brown sugar

• 2 1/2 tablespoons

  granulated sugar

• 1 teaspoon

  Dutch process cocoa powder

Directions

Preheat oven to 350 degrees Fahrenheit.

Mix filling ingredients in a medium sized bowl. (2 ½ tablespoons packed light brown sugar 2 ½ tablespoons granulated sugar 1 teaspoon Dutch process cocoa powder)

In a large bowl, mix brown sugar, granulated sugar, flour, nutmeg, and 2/3 cup butter.

Transfer one cup of the sugar mixture to a small bowl and add chopped walnuts and cinnamon. Mix well.

Add egg, buttermilk, baking powder, and baking soda to the mixture in the large bowl. Mix well.

Pour half of the batter into a greased 9-inch spring form cheesecake pan and spread evenly.

Pour filling over layer of batter and pour the rest of the batter on top, spreading evenly.

With a table knife, gently swirl filling with batter.

Top batter with nut mixture and bake in oven for forty minutes or until toothpick piercing the center comes out clean.

Allow to cool for at least twenty minutes, remove side of the pan and serve.