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Cinnamon Walnut Sour Cream Coffee Cake Recipe

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★★★★★

4.9 from 108 reviews

This Cinnamon Walnut Sour Cream Coffee Cake is a moist, tender cake layered with a rich cinnamon walnut streusel topping and finished with an optional sweet maple glaze. Perfect for breakfast or an afternoon treat, this cake combines warm spices, crunchy nuts, and a luscious sour cream batter to create a comforting and flavorful dessert that pairs wonderfully with coffee or tea.

Ingredients

Scale

Streusel Topping

  • 1/2 cup Brown sugar (packed)
  • 1/2 cup Granulated sugar
  • 3/4 cup All-purpose flour
  • 1 tsp Ground cinnamon
  • 1/4 cup Chopped walnuts
  • 1/2 cup Unsalted butter, softened

Cake Batter

  • 1 cup Granulated sugar
  • 1/2 cup Unsalted butter, melted
  • 1 cup Whole milk
  • 2 Whole eggs
  • 1 cup Sour cream (full fat)
  • 1 tbsp Vanilla extract
  • 2 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Ground cinnamon
  • 1 cup Chopped walnuts

Maple Glaze (Optional)

  • 1/2 cup Powdered sugar
  • 2 tbsp Heavy cream
  • 1 tbsp Pure maple syrup

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease a 9-inch round baking pan with nonstick cooking spray and set it aside to ensure your cake doesn’t stick.
  2. Make the Streusel Topping: In a medium bowl, combine the brown sugar, granulated sugar, flour, cinnamon, softened butter, and chopped walnuts. Mix these together until the butter forms pea-sized chunks throughout the mixture, creating a crumbly streusel texture. Set aside the topping.
  3. Mix Wet Ingredients: In a large bowl, blend together the granulated sugar and melted butter until well combined. Then, whisk in the whole milk, sour cream, vanilla extract, and eggs until the mixture is smooth and evenly mixed.
  4. Add Dry Ingredients and Walnuts: Gradually add the all-purpose flour, baking powder, baking soda, salt, and cinnamon to the wet ingredients. Stir until just combined; the batter may have some small lumps, which is okay. Gently fold in the chopped walnuts to distribute them evenly.
  5. Assemble and Bake: Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the streusel topping evenly over the surface of the batter. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool slightly in the pan.
  6. Prepare and Add Maple Glaze (Optional): In a small bowl, whisk together the powdered sugar, heavy cream, and pure maple syrup until smooth. Drizzle the glaze over the slightly cooled coffee cake before slicing.
  7. Serve: Slice the cake and enjoy it warm or at room temperature, perfect alongside your favorite coffee or tea.

Notes

  • The streusel topping is best when the butter is cold but softened to pea-sized crumbs to create a crunchy texture after baking.
  • You can substitute walnuts with pecans if preferred for a different nutty flavor.
  • The maple glaze is optional but adds a lovely sweet finish – you can adjust the thickness by adding more powdered sugar or cream as needed.
  • Store leftover coffee cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • For a dairy-free version, substitute the sour cream with a plant-based sour cream alternative and use dairy-free butter and milk substitutes.

Keywords: Cinnamon coffee cake, Walnut coffee cake, Sour cream coffee cake, Breakfast cake, Streusel coffee cake, Maple glaze cake

Find it online: https://nataliereeve.com/cinnamon-walnut-sour-cream-coffee-cake-recipe/