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

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

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.
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.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
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.
Prepare the Cinnamon Walnut Topping: In a small bowl, mix the remaining 3/4 cup sugar, ground cinnamon, and chopped walnuts until combined.
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.
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.
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