Walnut Sour Cream Coffee Cake
Indulge in the perfect blend of richness and warmth with this Walnut Sour Cream Coffee Cake, a timeless treat that’s every coffee or dessert lover’s dream. Featuring a moist and tender crumb from the addition of sour cream, this cake is generously layered and topped with a crunchy walnut-cinnamon streusel for a delightful texture contrast. With its aromatic hints of vanilla and cinnamon, this easy-to-make cake comes together in under an hour and is perfect for breakfast, brunch, or an afternoon coffee break. Serve it warm or at room temperature, and let every slice deliver a comforting, bakery-style indulgence in your own home. Ideal for gatherings or cozy mornings, this versatile cake is a show-stopper in a bundt pan or a simple 9x13-inch dish!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup unsalted butter, softened
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 2 teaspoons vanilla extract
- 0.25 teaspoon salt
- 0.5 cup brown sugar, packed
- 1.5 teaspoons ground cinnamon
- 1 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking dish or a bundt pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes with a hand mixer or stand mixer.
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and sour cream until smooth.
Gradually mix the dry ingredients into the wet ingredients in three additions, mixing just until incorporated. Do not overmix.
In a small bowl, combine the brown sugar, ground cinnamon, and chopped walnuts to make the streusel topping.
Pour half of the cake batter into the prepared pan and spread it evenly using a spatula. Sprinkle half of the walnut-cinnamon streusel mixture over the batter.
Add the remaining cake batter on top, spreading it evenly. Sprinkle the rest of the streusel mixture evenly over the top.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely or leave it in the pan for serving.
Slice and serve the walnut sour cream coffee cake warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 217 mg | 9% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 35.2 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 96 mg | 2% | |
*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.
