Walnut Coffee Cake

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1 cup light brown sugar, packed
6 T unsalted butter, melted; plus 3 T unsalted butter, softened
3 cups walnuts, chopped
2/3 cup all-purpose flour
1 box yellow cake mix
3 large eggs
1/3 cup vegetable oil

Heat oven to 350 F. Grease two 1 1/2-quart loaf pans. In a small bowl, combine half the sugar, the melted butter, and 2 1/2 cups of the walnuts to make the topping. Divide the mixture evenly between the pans, covering the bottoms evenly.

To make the filling, cream the remaining sugar and the softened butter in a medium bowl. Stir in the flour and the remaining walnuts. Set the mixture aside.

In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Pour 1/4 of the batter into each pan, over the topping. Spoon the filling mixture evenly over the cake batter, dividing it between the 2 pans. Add the remaining batter, dividing it evenly between the loaf pans. Place the loaves in oven and bake until a knife inserted into the center of the cake comes out clean, about 40 minutes. Let cool 10 minutes, then unmold bottom-side up onto a cake plate. Serve warm or at room temperature.

CALORIES 445(1% from fat); FAT 28g (sat 7g); PROTEIN 6mg; CHOLESTEROL 57mg; CALCIUM 82mg; SODIUM 235mg; FIBER 2g; CARBOHYDRATE 46g; IRON 2mg


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