Black Walnut Coffee Cake
Indulge in the warm, nutty flavors of this Black Walnut Coffee Cake—a perfect treat for breakfast, brunch, or an afternoon coffee break. This moist and tender cake combines the earthy richness of black walnuts with the comforting sweetness of a cinnamon-sugar topping, making every bite a cozy delight. The batter comes together easily with pantry staples like all-purpose flour, buttermilk, and brown sugar, while a dusting of powdered sugar adds an optional elegant touch. With a quick prep time of just 20 minutes and a bake time of 40 minutes, this recipe is as simple as it is flavorful. Whether served warm from the oven or enjoyed the next day, this homemade coffee cake pairs perfectly with a steaming cup of coffee or tea.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1 cup buttermilk
- 2 units large eggs
- 2 teaspoons vanilla extract
- 1 cup black walnuts, chopped
- 1 teaspoon ground cinnamon
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, combine the flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract.
Gradually pour the wet ingredients into the dry mixture. Stir just until the batter comes together, being careful not to overmix.
Fold in the chopped black walnuts gently to distribute them evenly throughout the batter.
Pour the batter into the prepared baking pan, smoothing it into an even layer.
In a small bowl, mix the ground cinnamon with 2 tablespoons of granulated sugar. Sprinkle this mixture evenly over the top of the batter for a lightly spiced topping.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan before serving.
If desired, dust the cooled cake with powdered sugar for an elegant finish.
Slice into squares or rectangles and serve. Enjoy with a hot cup of coffee or tea!
Nutrition Facts
Calories |
5120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.1 g | 376% | |
| Saturated Fat | 137.6 g | 688% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 3168 mg | 138% | |
| Total Carbohydrate | 581.4 g | 211% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 332.8 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 637 mg | 49% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1493 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
