Cinnamon Walnut Coffee Cake (Printer-Friendly)
Tender batter layered with cinnamon, sugar, and walnuts, finished with a crunchy cinnamon-nut topping.
# The Ingredients You'll Need:
→ Wet Ingredients
01 -
1 cup unsalted butter, softened
02 -
4 large eggs, room temperature
03 -
2 teaspoons vanilla extract
04 -
2 cups sour cream
→ Dry Ingredients
05 -
3 cups all-purpose flour
06 -
1 teaspoon baking soda
07 -
1 teaspoon salt
08 -
2 3/4 cups granulated sugar, divided (2 cups + 3/4 cup)
→ Topping
09 -
2 tablespoons ground cinnamon
10 -
1/2 cup chopped walnuts
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F. Using a mixer, cream together softened butter and 2 cups sugar until light and fluffy, about 5-7 minutes. Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract.
02 -
In a separate bowl, whisk together flour, baking soda, and salt to evenly distribute leavening and seasoning.
03 -
Alternately add the dry mixture and sour cream to the butter mixture, mixing gently until smooth. Avoid overmixing to prevent toughness.
04 -
Grease a 10-inch tube pan. Spoon one-third of the batter evenly into the pan. In a small bowl, combine cinnamon, walnuts, and remaining 3/4 cup sugar. Sprinkle one-third of this mixture over the batter. Repeat layering two more times, finishing with the topping.
05 -
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
06 -
Allow cake to cool in pan for 15 minutes at room temperature. Remove from pan and finish cooling on a wire rack before slicing.
# Extra Tips:
01 -
Use room temperature eggs to ensure smooth batter consistency.
02 -
Do not overmix after adding dry ingredients to prevent dense texture.
03 -
Substitute walnuts with pecans or omit nuts for nut-free preferences.
04 -
Store covered at room temperature up to 2 days or refrigerate up to 1 week.