Cinnamon Walnut Coffee Cake
Aww, the humble coffee cake. I think it just might be the poster child for cozy comfort! This cinnamon walnut coffee cake takes the cozy up a notch, with the delicious scent of cinnamon and the hearty crunch of walnuts.
This cinnamon walnut coffee cake is just the ticket for January! What a better time to gather a few friends for a catch up over coffee and a slice of this yummy cake. It’s really easy to make, and ready in under an hour. Imagine your friends arriving to the delicious scent of cinnamon and brown sugar!
I think you’ll love the buttery cake just as much as the sweet, crunchy cinnamon filling. The cake has the perfect light and fluffy texture that melts in your mouth.
Another favourite coffee cake is my Rhubarb Crumble Cake! It is another easy recipe that I enjoy with a cup of tea and a good book!
Ingredients for Cinnamon Walnut Coffee Cake
- butter
- eggs
- sour cream
- baking powder
- baking soda
- salt
- sugar
- vanilla
- all purpose flour
- brown sugar
- walnuts
- cinammon
Tips for Preparing the Recipe
- Cream the butter and sugar for 3 or 4 minutes. Don’t skimp on this step. I find 3 minutes is the sweet spot with my Kitchen Aid stand mixer. You want to be sure the sugar is completely incorporated into the sugar and the mixture is light and fluffy. This step creates air bubbles to help the leavening agents do their job, resulting in a light and fluffy texture.
- Use full fat sour cream. This also helps to create a light texture.
- Use room temperature ingredients. Bring the butter out of the refrigerator an hour or two prior to beginning. Cutting it into cubes helps speed up the process. The sour cream and eggs should come out about 30 minutes before you are ready to begin.
- Stir the dry ingredients into the batter until fully incorporated. Use a spatula to scrape the bottom ingredients up and blend in.
- Spray your bundt pan with non-stick spray or use butter and flour to create a non-stick surface.
Recipe Substitutions
- You could swap out the sour cream and use full fat Greek yogurt.
- Don’t like walnuts? Try pecans or granola!
- You can use a tube pan if you don’t have a bundt pan. Both are similar, with the tube pan having straight edges compared to “wavy” edges of a bundt pan. Both are perfect for coffee cakes as they allow more of the batter to be in contact with the pan creating even heat and a nice uniform “crust”.
Cinnamon Walnut Coffee Cake
Warm and delicious, cinnamon walnut coffee cake combines spiced cinnamon, crunchy walnuts, and a soft, buttery cake—perfect for cozy winter get-to-gethers or festive gatherings.
Ingredients
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Filling
- 1/2 cup lightly packed brown sugar
- 1 cup walnuts, chopped fine
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees and spray bundt pan with non-stick spray
- With an electric mixer cream butter and sugar for 3 to 4 minutes, until light and fluffy, scraping down the sides as necessary. Add eggs and beat well. Add sour cream and vanilla and beat until combined.
- In a separate mixing bowl whisk together flour, baking soda, baking powder and salt until well combined. Add to butter mixture and stir on low speed until fully incorporated, scraping the bottom of the bowl as required to incorporate all the flour. Batter will be thick.
- In a large mixing bowl, combine all filling ingredients. (Hint..use the same bowl you used for flour!)
- Transfer half the batter to the prepared bundt pan, spooning it in and smoothing it out with the back of the spoon to cover the bottom of the pan. Sprinkle filling over the batter, covering it entirely. Spoon remaining batter over filling and carefully smooth out with the back of the spoon to completely cover filling. Bake at 350 degrees for 45 to 55 minutes. Checking at 45 minutes.
- When cake tester comes out clean or with just a few crumbs, remove from oven and leave to cool in pan for 5 mintues before carefully turning out onto a cooling rack.
Notes
Store at room temperature for 2 to 3 days in an airtight container. Or, wrap well and freeze in an air tight container for up to 2 months.
PIN IT FOR LATER
Oh yummmmm!! I love coffee cake and this recipe sounds fabulous Maureen – I can’t wait to try it! Thanks and Happy New Year, if I didn’t already wish you one!