Walnut Streusel Coffee Cake
Indulge in the warm, cozy flavors of a homemade Walnut Streusel Coffee Cake that’s perfect for breakfast, brunch, or an afternoon treat. This tender, moist cake features a rich batter made with sour cream or Greek yogurt for extra softness, layered with a buttery walnut streusel that adds a delightful crunch and hints of cinnamon sweetness. The recipe is easy to follow, requiring just 20 minutes of prep time, and bakes up to golden perfection in under 35 minutes. Serve it warm or at room temperature with your favorite cup of coffee or tea for a comforting treat that feels like a hug in every bite. Whether it’s for a special occasion or a casual gathering, this homemade coffee cake will quickly become a favorite on your table.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 2 large Eggs
- 1 cup Sour cream (or plain Greek yogurt)
- 2 teaspoons Vanilla extract
- 1 cup Chopped walnuts
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 2 tablespoons Unsalted butter (melted)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan and set aside.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Using a stand mixer or a handheld mixer, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition.
Mix in the sour cream and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
In a separate bowl, prepare the streusel topping by combining the chopped walnuts, brown sugar, ground cinnamon, and melted butter. Stir until the mixture is crumbly.
Pour half of the cake batter into the prepared baking pan and spread it evenly. Sprinkle half of the walnut streusel mixture over the batter.
Pour the remaining cake batter on top and gently spread to create an even layer. Sprinkle the remaining walnut streusel over the top.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake 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.
Serve warm or at room temperature. Enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 369 mg | 16% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 41.1 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 182 mg | 4% | |
*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.
