Spiced Walnut Coffee Cake
Delight your mornings or elevate your afternoon tea with this Spiced Walnut Coffee Cake—a moist and tender treat bursting with warm cinnamon and nutmeg flavors. This bakery-worthy coffee cake features rich layers of fluffy sour cream batter and a spiced walnut filling, intricately swirled to create a stunning marbled effect. Each bite is perfectly balanced with the crunch of toasted walnuts and the comforting aroma of fall spices. Completed with a light dusting of powdered sugar, this easy-to-make coffee cake is perfect for brunch gatherings, holiday celebrations, or as a cozy dessert alongside a steaming cup of coffee. Ready in just over an hour, it’s a crowd-pleaser you’ll want to bake again and again!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 3 large Eggs
- 2 teaspoons Pure vanilla extract
- 1 cups Sour cream
- 1 cups Chopped walnuts
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 cups Powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract.
Gradually mix in the dry ingredients in three additions, alternating with the sour cream. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
In a small bowl, combine the chopped walnuts, ground cinnamon, and ground nutmeg. This will be your spiced walnut filling.
Spread half of the batter evenly into the prepared baking pan. Sprinkle half of the spiced walnut mixture over the batter. Repeat with the remaining batter and topping, creating a layered effect.
Use a knife to gently swirl the batter and topping together to create a marbled effect.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for a finishing touch. Slice and serve!
Nutrition Facts
Calories |
4439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.7 g | 366% | |
| Saturated Fat | 133.9 g | 670% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1060 mg | 354% | |
| Sodium | 2242 mg | 97% | |
| Total Carbohydrate | 414.5 g | 151% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 167.0 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 699 mg | 54% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1241 mg | 26% | |
*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.
