Walnut Coffee Cake
Indulge in the timeless delight of Walnut Coffee Cake, a moist and tender treat layered with a buttery cinnamon-walnut streusel. This easy-to-make classic combines the richness of sour cream and a hint of vanilla for a perfectly balanced crumb, while the crunchy walnuts and brown sugar add irresistible texture and depth. Perfect for breakfast, brunch, or an afternoon coffee break, this cake is baked to golden perfection in just 45 minutes and optionally finished with a dusting of powdered sugar for a touch of elegance. Whether served warm or at room temperature, this crowd-pleaser pairs beautifully with your favorite cup of coffee or tea, making it a must-have on your baking repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup sour cream
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 0.75 cup brown sugar, packed
- 1 cup chopped walnuts
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan and set it aside.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Cut the butter into small pieces and add it to the bowl. Use a pastry cutter or two forks to combine until the mixture resembles coarse crumbs.
In a separate medium bowl, whisk together the sour cream, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
In a small bowl, mix together the brown sugar, ground cinnamon, and chopped walnuts to form the streusel topping.
Spread half of the cake batter evenly into the prepared baking pan. Sprinkle half of the streusel mixture over the batter.
Add the remaining cake batter on top, spreading it evenly, then sprinkle the remaining streusel on top.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
If desired, dust the top with powdered sugar before serving. Slice and enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
4317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.1 g | 237% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 2468 mg | 107% | |
| Total Carbohydrate | 633.5 g | 230% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 380.6 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 669 mg | 51% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1185 mg | 25% | |
*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.
