CRAVING COFFEE CAKE

Approximately four or five months ago, The Washington Post printed a recipe for a cinnamon coffee cake that was made in a bundt pan. I have misplaced my copy and would be grateful if you would send me a copy or reprint it in the paper. Thank you.

Pauline E. Rutter

Clinton, Md.

The recipe, which was published last spring in the Food section, was in an article that glorified the wonders of coffee--as well as all of the delicious treats that are traditionally accompany the beverage.

Walnut Coffee Cake

(Makes a 10-inch bundt cake)

A wonderfully moist, comforting cake, splendid with a cup of good coffee. The center is filled with two layers of ground walnuts flavored with cinnamon and vanilla. From Jim Fobel's "Old-Fashioned Baking Book" (Ballantine Books, 1987).

For the filling:

1 1/2 cups (6 ounces) walnuts

1/2 cup packed light brown sugar

1 tablespoon pure vanilla extract

1 1/2 teaspoons ground cinnamon

1 tablespoon heavy (whipping) cream or milk

For the batter:

2 3/4 cups all-purpose flour, plus additional for the pan

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 1/2 ounces (1 1/4 sticks) unsalted butter, at room temperature, plus additional for the pan

1 cup sugar

2 teaspoons pure vanilla extract

3 large eggs

2 cups sour cream

1 tablespoon confectioners' sugar for topping

For the filling: In the container of a food processor or blender, combine the walnuts, brown sugar, vanilla, cinnamon and cream; process the mixture until coarsely ground.

Place a rack in the center of the oven and preheat the oven to 350 degrees. Butter a 10-inch Bundt pan and then lightly flour the pan, tapping out any excess flour.

For the batter: Sift together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, beat the room-temperature butter with an electric mixer until fluffy. Gradually beat in the sugar, then the vanilla and the eggs, 1 at a time. Beat until the mixture lightens.

On low speed, beat in the flour mixture alternating with the sour cream, beginning and ending with the flour mixture, until a thick, smooth batter forms.

Spread a third of the batter evenly in the prepared pan. Sprinkle with half of the filling mixture and then spread with half of the remaining batter. Continue by sprinkling over the remaining filling and then spread the remaining batter over the top.

Bake in the preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched and a toothpick inserted in the center of the cake emerges clean.

Cool in the pan on a rack for 10 minutes. Invert the cake onto a serving plate and allow to cool for 15 minutes. Sift the confectioners' sugar over the top, then cut into slices and serve while still warm.

Per serving (based on 12): 465 calories, 9 gm protein, 48 gm carbohydrates, 27 gm fat, 96 mg cholesterol, 12 gm saturated fat, 353 mgsodium, 2 gm dietary fiber

Send your recipe question (or your answer to a reader's question) to: Prince George's Food, The Washington Post, 14402 Old Mill Rd., Suite 201, Upper Marlboro, Md. 20772. Or e-mail it to food@washpost.com