Delicious Cinnamon Walnut Coffee Cake Recipe

Introduction

This classic coffee cake is tender, moist, and filled with a delicious cinnamon walnut streusel. Perfect for breakfast or an afternoon treat, it pairs beautifully with a hot cup of coffee or tea.

Ingredients

• 1 cup butter, softened
• 2-3/4 cups sugar, divided
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sour cream
• 2 tablespoons ground cinnamon
• 1/2 cup chopped walnuts

Instructions

1. Step 1: In a large bowl, cream the softened butter with 2 cups of sugar until light and fluffy, about 5 to 7 minutes.
2. Step 2: Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. Step 3: In a separate bowl, combine the flour, baking soda, and salt.
4. Step 4: Add the flour mixture alternately with the sour cream to the creamed mixture, beating just enough to keep the batter smooth after each addition.
5. Step 5: Grease a 10-inch tube pan. Spoon one-third of the batter into the pan.
6. Step 6: In a small bowl, mix the remaining 3/4 cup sugar with the ground cinnamon and chopped walnuts.
7. Step 7: Sprinkle one-third of the cinnamon walnut mixture evenly over the batter in the pan.
8. Step 8: Repeat layering the remaining batter and cinnamon mixture two more times, finishing with the cinnamon topping.
9. Step 9: Bake at 350°F (175°C) for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Let the cake cool in the pan for about 15 minutes before removing it to a wire rack to cool completely.

Tips & Variations

• For a nut-free version, omit the walnuts or substitute with your favorite seeds like pumpkin or sunflower seeds.
• Adding a drizzle of cream cheese glaze on top after cooling adds a rich touch.
• Make sure eggs are at room temperature to help the batter blend more smoothly.
• Use fresh sour cream for the best texture and flavor.

Storage

Store the coffee cake covered at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to one week. Reheat slices gently in a microwave or oven before serving to restore moistness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great substitute for sour cream and will keep the cake moist while adding a slight tang.

How do I know when the coffee cake is done?

Insert a toothpick or thin skewer into the center of the cake. It’s done when the toothpick comes out clean or with just a few moist crumbs attached.

Delicious Cinnamon Walnut Coffee Cake Recipe

---

★★★★★

4.7 from 148 reviews

• Author: Hugo
• Total Time: 1 hour 20-25 minutes
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

This classic Coffee Cake is a deliciously moist and tender cake layered with a cinnamon-sugar walnut topping that adds a perfect crunch and flavor. Made with sour cream for extra softness and baked in a tube pan, it’s a wonderful treat for breakfast, brunch, or an afternoon snack alongside your favorite cup of coffee.

---

Ingredients

Scale 1x2x3x

Cake Batter

• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sour cream

Cinnamon Walnut Topping

• 3/4 cup sugar
• 2 tablespoons ground cinnamon
• 1/2 cup chopped walnuts

---

Instructions

1. Cream the Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and 2 cups sugar together until the mixture is light and fluffy, which takes about 5-7 minutes. This step helps incorporate air into the batter creating a tender crumb.
2. Add Eggs and Vanilla: Add eggs one at a time, beating thoroughly after each addition to ensure they are fully incorporated. Mix in the vanilla extract until combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
4. Alternate Adding Dry Ingredients and Sour Cream: Gradually add the dry ingredients to the butter-egg mixture alternately with the sour cream, beginning and ending with the dry ingredients. Beat gently after each addition just until the batter is smooth to avoid overmixing.
5. Prepare the Cinnamon Walnut Topping: In a small bowl, mix the remaining 3/4 cup sugar, ground cinnamon, and chopped walnuts until combined.
6. Layer the Batter and Topping: Spoon one-third of the batter into a greased 10-inch tube pan. Sprinkle one-third of the cinnamon walnut mixture evenly over the batter. Repeat layering two more times, ending with the cinnamon walnut topping on top.
7. Bake the Cake: Place the tube pan in a preheated oven at 350°F (175°C) and bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Allow the cake to cool for 15 minutes in the pan, then remove it carefully and transfer it to a wire rack to cool completely before serving.

Notes

• Ensure the eggs are at room temperature for better mixing and texture.
• Use a greased tube pan to help the cake cook evenly and release cleanly.
• Do not overbeat the batter after adding flour to prevent a dense texture.
• You can substitute walnuts with pecans or almonds if preferred.
• For an extra moist cake, use full-fat sour cream.
• Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 20 minutes
• Cook Time: 60-65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: coffee cake, cinnamon walnut cake, sour cream coffee cake, breakfast cake, classic coffee cake