Moist & Cozy Cinnamon-Walnut Sour Cream Coffee Cake Recipe

Warmth radiates through kitchens when cinnamon-walnut sour cream coffee cake arrives on the scene, promising comfort in every delectable slice.

Soft, tender crumb meets rich, nutty undertones that dance across taste buds with remarkable sophistication.

Humble ingredients combine to create something extraordinary, elevating a simple morning treat into a memorable experience.

Layers of sweet spice and buttery texture intertwine, crafting a delightful balance between decadence and homeliness.

Each bite whispers stories of leisurely weekend mornings and cherished culinary traditions.

Rustic yet refined, this cake embodies the kind of recipe that feels both familiar and exciting.

Bakers seeking a crowd-pleasing dessert will find pure magic in this irresistible creation.

You simply cannot resist diving fork-first into this sublime, soul-satisfying masterpiece.

Cinnamon Walnut Cake with Sour Cream Richness

• This coffee cake delivers a delightful combination of soft, tender cake and crunchy streusel topping that creates a satisfying textural experience in every single bite.
• With straightforward mixing techniques and simple ingredients, this recipe offers a stress-free baking adventure perfect for home bakers of all skill levels who want a delicious breakfast or brunch dessert.
• The combination of chopped walnuts and cinnamon provides a rich, aromatic flavor profile that transforms an ordinary coffee cake into a memorable homemade delicacy, filling your kitchen with irresistible warmth and fragrance.
• Whether you're hosting a family gathering, weekend breakfast, or afternoon tea, this sour cream coffee cake adapts beautifully to different occasions and satisfies both sweet-loving adults and children with its balanced, comforting taste.

What You Need for This Comforting Cake

• All-Purpose Flour, Brown Sugar, Granulated Sugar: Base for creating a tender and sweet coffee cake structure with classic baking foundation.
• Cinnamon: Warm, aromatic spice that adds rich flavor and cozy warmth to the cake.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances overall flavor and balances sweetness in the recipe.

• Butter: Provides rich, creamy flavor and helps create a tender cake texture.
• Sour Cream: Adds moisture, tanginess, and helps create a soft, dense cake crumb.
• Eggs: Bind ingredients together and contribute to the cake's structure and richness.
• Vanilla Extract: Adds depth of flavor and aromatic sweetness to the cake.

• Walnuts: Adds crunch, nutty flavor, and textural contrast to the streusel topping.
• Nonstick Baking Spray: Ensures easy cake removal and prevents sticking to the baking dish.

Instructions for Moist Cinnamon Walnut Cake

Step 1: Prepare Oven and Baking Dish

Warmly preheat your oven to 350°F (177°C). Generously coat a 9×9 inch baking pan with nonstick cooking spray, ensuring every corner is well-covered.

Step 2: Create Delightful Streusel Topping

• All-purpose flour
• Brown sugar
• Granulated sugar
• Ground cinnamon

Using a pastry cutter, chop cold butter into the dry ingredients until they resemble rough, crumbly texture. Gently fold in chopped walnuts and set the mixture aside.

Step 3: Mix Cake Batter

• All-purpose flour
• Baking powder
• Baking soda
• Salt

In a stand mixer, cream butter and sugar until light and fluffy. Gradually add eggs one at a time, then vanilla extract. Slowly incorporate flour mixture and sour cream in alternating batches, mixing until smooth.

Step 4: Layer the Cake

Pour half the batter into the prepared pan, spreading evenly. Sprinkle half the streusel topping over this layer. Carefully add remaining batter and top with remaining streusel.

Step 5: Bake to Perfection

Slide the pan into the preheated oven. Bake for 35-40 minutes, checking doneness by inserting a toothpick into the center – it should come out clean when the cake is ready.

Step 6: Cool and Serve

Allow the cake to cool in the pan for 15-20 minutes. Slice and enjoy this warm, comforting treat with a cup of coffee or tea.

Tips to Perfect the Swirl and Texture

• Master Streusel Technique: Cut cold butter into dry ingredients using a pastry cutter to create perfectly textured, coarse crumbs that deliver maximum flavor and crunch.
• Layer Strategically: Alternate batter and streusel in even layers to ensure every bite contains a balanced mix of cake and topping, preventing soggy or uneven distribution.
• Check Moisture Carefully: Use room temperature eggs and sour cream to help create a tender, moist cake that won't become dense or dry during baking.
• Test for Doneness Precisely: Insert a toothpick at a slight angle near the center of the cake, ensuring it comes out completely clean with no wet batter clinging to indicate full baking.
• Enhance Nutty Flavor: Lightly toast walnuts before chopping to intensify their rich, deep flavor and add an extra layer of complexity to the streusel topping.

Storing Cake with Sour Cream Without Sogginess

• Refrigerate: Wrap the cooled coffee cake tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 5 days.
• Freeze: Place individual slices in freezer-safe containers or wrap each slice separately in plastic wrap, then store in a freezer bag for up to 3 months.

• Oven Method: Preheat oven to 350°F, place cake slice on a baking sheet, and warm for 10-15 minutes until heated through.
• Microwave Method: Heat individual slices for 20-30 seconds, checking to prevent overheating and maintain moisture.

Sweet Sides or Drinks That Match Well

• Brew Perfect Coffee Companions: Pair this cinnamon-walnut coffee cake with a rich, medium-roast Colombian coffee. The smooth, slightly nutty coffee profile complements the cake's warm cinnamon and walnut notes, creating a harmonious breakfast or afternoon treat.
• Elevate with Creamy Beverage Match: Serve alongside a cold glass of whole milk or a creamy vanilla latte. The dairy's richness balances the cake's sweet and spicy streusel, enhancing the overall flavor experience.
• Dress Up with Complementary Spread: Top a slice with a dollop of whipped honey butter or maple-pecan spread. These sweet, nutty additions amplify the cake's existing walnut and cinnamon undertones, making each bite more luxurious and indulgent.
• Create Dessert-Style Pairing: Transform the coffee cake into a dessert by adding a scoop of cinnamon or vanilla bean ice cream. The cold, creamy texture contrasts beautifully with the warm, crumbly cake, elevating this simple treat to a more decadent experience.

Unique Swaps for a New Cake Experience

• Chocolate Walnut Swirl: Replace 1/4 cup of flour with cocoa powder and add 1/2 cup chocolate chips to the batter for a rich, decadent chocolate version.
• Maple Pecan Alternative: Swap walnuts for pecans and substitute brown sugar with maple sugar. Add 2 tablespoons maple syrup to enhance the woodland flavor profile.
• Gluten-Free Garden Cake: Use gluten-free all-purpose flour blend instead of regular flour. Add 1/2 cup grated zucchini to increase moisture and nutrition for a lighter, softer texture.
• Apple Cinnamon Upgrade: Fold 1 cup diced fresh apples into the batter and sprinkle extra cinnamon on top. Include a dash of nutmeg to complement the apple's natural sweetness.

Cinnamon Walnut Cake FAQs

• Can I substitute walnuts with another nut?

Absolutely! Pecans or almonds work great as alternatives and will provide a similar crunchy texture to the coffee cake.

• How do I store this coffee cake?

Cover the cake tightly with plastic wrap or aluminum foil and store at room temperature for 2-3 days. For longer storage, refrigerate for up to 5 days. Always ensure the cake is completely cooled before storing.

• Can I make this cake gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Just ensure the blend has xanthan gum or add it separately to help with binding.

• Is it okay to freeze this coffee cake?

Definitely! Wrap the cooled cake tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Cinnamon-Walnut Sour Cream Coffee Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews

• Total Time: 1 hour
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Homemade “cinnamon-walnut sour cream coffee cake” brings warmth to morning breakfast tables with its rich layers of nutty sweetness. Crumbly streusel topping and tender sour cream crumb invite you to savor each delightful bite of this comforting classic.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups all-purpose flour
• 1 cup all-purpose flour
• 1 cup brown sugar
• ½ cup butter, room temperature
• 1 cup granulated sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 ¼ cups sour cream
• ¾ cup chopped walnuts

Spices and Seasonings:

• 2 tablespoons cinnamon
• 1 teaspoon vanilla extract

Leavening Agents and Salt:

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup butter (1 stick), cold and cut into pieces

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft the streusel foundation by blending flour, brown sugar, granulated sugar, and cinnamon in a mixing vessel. Integrate cold butter using a pastry cutter until the mixture resembles rough pebbles.
2. Incorporate chopped walnuts into the streusel mixture, then set aside for later layering.
3. Sift dry cake ingredients including flour, baking powder, baking soda, and salt into a clean bowl, creating a uniform powder blend.
4. Utilize a stand mixer to cream butter and granulated sugar until the mixture transforms into a light, airy consistency.
5. Gradually introduce eggs into the creamed mixture, ensuring each egg is fully integrated before adding the next. Mix in vanilla extract for aromatic depth.
6. Alternate adding the prepared flour mixture and sour cream to the butter base, folding gently to maintain the batter’s delicate texture.
7. Prepare a 9×9 inch baking dish by coating thoroughly with nonstick spray to prevent potential sticking.
8. Transfer half the cake batter into the prepared pan, spreading evenly across the surface.
9. Sprinkle a generous layer of prepared streusel over the initial batter layer, creating a nutty, cinnamon-infused midpoint.
10. Carefully distribute the remaining cake batter over the streusel, ensuring complete coverage.
11. Crown the cake with the final streusel layer, distributing walnuts and spices evenly.
12. Position the pan in a preheated 350°F oven and bake for approximately 35-40 minutes.
13. Verify doneness by inserting a toothpick into the cake’s center – it should emerge clean and free of raw batter.

Notes

• Elevate your baking game with this irresistible coffee cake that combines rich sour cream, crunchy walnuts, and warm cinnamon in every delectable bite.
• Precise ingredient measurements and proper mixing technique ensure a tender, moist cake with a perfect crumbly streusel topping that’ll make your kitchen smell heavenly.
• Alternate adding flour mixture and sour cream gradually to prevent overmixing, which helps maintain the cake’s delicate, soft texture.
• Cold butter is key for creating those signature coarse streusel crumbs that provide a delightful contrast to the smooth cake base.
• Use room temperature eggs and butter for smoother batter incorporation and more consistent mixing results.
• Check cake doneness by inserting a toothpick – it should come out clean with just a few moist crumbs, indicating perfectly baked goodness.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 345
• Sugar: 24 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 35 mg