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Cinnamon Walnut Coffee Cake Recipe

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4.1 from 15 reviews

A rich and moist coffee cake layered with cinnamon sugar and crunchy walnuts, perfect for breakfast or a sweet snack alongside your coffee or tea. This classic recipe yields a tender crumb with a flavorful swirl and a delightful nutty topping.

Ingredients

Wet Ingredients

  • 1 cup butter, softened
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups sour cream

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2–3/4 cups sugar, divided (2 cups plus 3/4 cup)
  • 2 tablespoons ground cinnamon

Additional Ingredients

  • 1/2 cup chopped walnuts

Instructions

  1. Preheat the oven: Set your oven to 350°F (177°C) to ensure it reaches the right temperature by the time your batter is ready.
  2. Cream butter and sugar: In a large bowl, use a hand or stand mixer to beat the softened butter with 2 cups of sugar until the mixture is light and fluffy. This should take about five to seven minutes, which helps to incorporate air and create a tender cake.
  3. Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure even mixing. Then, beat in the vanilla extract for flavor.
  4. Prepare dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure these are evenly combined.
  5. Combine dry ingredients and sour cream with batter: Alternately add the dry ingredients and sour cream to the wet mixture, beating gently just enough to combine. Avoid overmixing to prevent the cake from becoming tough and dense.
  6. Prepare cinnamon sugar nut topping: In a small bowl, mix the remaining 3/4 cup sugar with the ground cinnamon and chopped walnuts. This will add a sweet and crunchy layer within the cake.
  7. Layer the batter and topping: Grease a 10-inch tube pan. Spoon one-third of the batter into the pan, then sprinkle one-third of the cinnamon sugar nut mixture over it. Repeat this layering two more times, finishing with the topping.
  8. Bake the coffee cake: Place the pan in the preheated oven and bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
  9. Cool the cake: Let the coffee cake cool at room temperature for 15 minutes in the pan before carefully removing it and transferring to a wire rack to cool completely, which helps retain moisture.

Notes

  • Room temperature eggs help achieve a better emulsion and fluffier batter.
  • Do not overmix the batter once the dry ingredients are added to avoid a dense texture.
  • You can substitute walnuts with pecans for a different nutty flavor.
  • Serve the cake with coffee or tea for a classic pairing.
  • The cake keeps well covered at room temperature for up to 3 days or can be refrigerated for up to a week.

Find it online: https://bitezly.com/cinnamon-walnut-coffee-cake-recipe/