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Cinnamon Walnut Swirl Coffee Cake Recipe

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3.9 from 12 reviews

A classic, moist coffee cake layered with a cinnamon-sugar walnut mixture, perfect for breakfast or brunch. This recipe features a tender crumb enriched with sour cream and a buttery cinnamon walnut topping, baked to golden perfection in a tube pan.

Ingredients

Wet Ingredients

  • 1 cup butter, softened
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups sour cream

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2–3/4 cups sugar, divided

Topping

  • 2 tablespoons ground cinnamon
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat and Cream Butter and Sugar: Preheat your oven to 350°F. In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and 2 cups of sugar until the mixture is light and fluffy, which should take five to seven minutes.
  2. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Then beat in the vanilla extract until combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to ensure they are evenly mixed.
  4. Alternate Adding Dry Ingredients and Sour Cream: Add the dry ingredient mixture alternately with the sour cream to the creamed butter mixture. Beat just enough after each addition to maintain a smooth batter, being careful not to overmix to prevent a tough texture.
  5. Prepare the Cinnamon Nut Topping: In a small bowl, combine the remaining 3/4 cup sugar with ground cinnamon and chopped walnuts, stirring well to mix.
  6. Assemble the Cake Layers: Grease a 10-inch tube pan. Spoon one-third of the batter into the pan. Sprinkle one-third of the cinnamon-nut topping over the batter. Repeat the batter and topping layers two more times, ending with the topping on top.
  7. Bake the Cake: Place the assembled cake in the preheated oven and bake for 60 to 65 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
  8. Cool and Remove from Pan: Let the coffee cake cool in the pan for 15 minutes at room temperature. Then carefully remove it from the pan and transfer it to a wire rack to cool completely before serving.

Notes

  • Do not overmix the batter when adding dry ingredients; overmixing results in a dense coffee cake.
  • Using room temperature eggs helps create a light, fluffy texture.
  • A tube pan is ideal for even baking and a classic coffee cake shape.
  • Allow the cake to cool completely for easier slicing and better flavor.
  • Walnuts can be substituted with pecans based on preference.

Find it online: https://lauracooks.com/cinnamon-walnut-swirl-coffee-cake-recipe/