Cinnamon Honey Walnut Coffee Cake Delight
Experience the comforting flavors of our Cinnamon Honey Walnut Coffee Cake Delight, perfect for stormy days or cozy gatherings. This richly moist cake is layered with a delightful filling of warm honey, brown sugar, and crunchy walnuts, marrying the sweetness of honey with the aromatic spice of cinnamon. Adapted from a cherished family recipe, this cake stays fresh and delicious for days, making it an ideal treat to share with loved ones. Whether baked in a classic 9x13 pan or a stylish Bundt form, this cake promises to be a showstopper on any table. Serve it warm or at room temperature, and enjoy each bite of this delectable treat that’s sure to brighten any gloomy day.
12
Servings
250
Calories
12
Ingredients
Ingredients
light brown sugar
1/3 cup (packed)
ground cinnamon
1 tablespoon (modify to 2 tablespoons for an intense flavor)
walnuts or pecans
1/2 cup (finely chopped)
honey
1/3 cup
vegetable cooking spray
(for misting)
yellow cake mix
18 1/4 ounces
sour cream or plain Greek yogurt
1 cup
canola oil or vegetable oil
3/4 cup
large eggs
4 (lightly whisked)
confectioners' sugar
2 cups (sifted)
milk or soymilk
1/3 cup
pure vanilla extract
1 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C) and place a rack in the center. Lightly mist a 9x13 pan (or a silicone coffee cake Bundt pan) with vegetable cooking spray.
2
In a small mixing bowl, combine the packed light brown sugar, ground cinnamon, and finely chopped walnuts or pecans. Set this filling mixture aside. Measure out the honey and set aside as well.
3
In a large mixing bowl, combine the liquids: sour cream (or Greek yogurt), canola oil, and lightly whisked eggs. If using a stand mixer, use the cake beaters to blend these ingredients first before gradually adding the cake mix at low speed.
4
Once combined, scrape down the bowl's sides, then increase the speed to medium and beat for 2 minutes until the batter is thick and well-blended.
5
For the 9x13 pan method, pour all the batter into the prepared pan and smooth it out evenly. Drizzle honey on top of the batter, followed by the sugar-nut mixture. With a dinner knife, gently swirl through the mixture to create a marbled effect.
6
Place the pan in the preheated oven and bake for 38 to 40 minutes, or until golden brown and springy to touch. Once baked, transfer the pan to a wire rack to cool while preparing the glaze.
7
For the Bundt form method, place the silicone Bundt pan on a sturdy cookie sheet. Pour half of the batter into the pan, leaving a 1/4- to 1/2-inch margin from the edges. Drizzle honey and sprinkle the sugar-walnut filling over the batter. Cover with the remaining batter, sealing the filling inside.
8
Bake in the oven and start checking for doneness at the 50-minute mark. Once done, allow the cake to cool in the Bundt form for 5 minutes before inverting it onto a serving plate.
9
To prepare the glaze, in a small mixing bowl, combine sifted confectioners' sugar, milk, and vanilla extract. Stir until smooth and well-combined.
10
Drizzle the glaze over the warm coffee cake directly in the pan or over the Bundt cake. Allow the cake to cool for at least 20 minutes before cutting into squares or slices. Enjoy it warm or at room temperature, and remember to keep it whole until serving to maintain its freshness.
Nutrition Information
15g
Fat
30g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Cinnamon Honey Walnut Coffee Cake Delight?
It is a richly moist cake layered with a filling of honey, brown sugar, and walnuts, adapted from a cherished family recipe.
How many servings does this recipe make?
This coffee cake recipe yields approximately 12 servings.
What are the primary flavors in this coffee cake?
The main flavors are warm honey, aromatic cinnamon, and crunchy walnuts.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C) with a rack in the center.
What type of pan can I use for this cake?
You can use either a standard 9x13 inch pan or a silicone coffee cake Bundt pan.
What ingredients are needed for the filling?
The filling consists of packed light brown sugar, ground cinnamon, finely chopped walnuts or pecans, and honey.
Can I substitute Greek yogurt for sour cream?
Yes, you can use either 1 cup of sour cream or 1 cup of plain Greek yogurt.
What kind of cake mix should I buy?
The recipe calls for 18 1/4 ounces of yellow cake mix.
How many eggs are required?
The recipe requires 4 large eggs, which should be lightly whisked before adding.
What type of oil is best for the batter?
You can use 3/4 cup of either canola oil or vegetable oil.
Can I use pecans instead of walnuts?
Yes, the recipe allows for either 1/2 cup of finely chopped walnuts or pecans.
How do I make the cinnamon flavor more intense?
You can increase the amount of ground cinnamon to 2 tablespoons for a more intense spice profile.
How long should I beat the cake batter?
After blending the ingredients at low speed, increase to medium and beat for 2 minutes until the batter is thick.
How do I create the marbled effect in a 9x13 pan?
Pour the batter into the pan, drizzle honey and the sugar-nut mixture on top, then gently swirl with a dinner knife.
What is the baking time for a 9x13 pan?
Bake the 9x13 cake for 38 to 40 minutes, or until it is golden brown and springy to the touch.
How do I layer the ingredients for a Bundt form?
Pour half the batter into the pan, add the honey and filling, then cover with the remaining batter to seal it inside.
How long does a Bundt cake take to bake?
For a Bundt cake, start checking for doneness at the 50-minute mark.
How long should the Bundt cake cool before inverting it?
Allow the cake to cool in the Bundt form for 5 minutes before inverting it onto a serving plate.
What ingredients are in the glaze?
The glaze is made from 2 cups of sifted confectioners' sugar, 1/3 cup of milk or soymilk, and 1 teaspoon of pure vanilla extract.
How do I prepare the glaze?
Combine the confectioners' sugar, milk, and vanilla extract in a small bowl and stir until smooth.
When should I apply the glaze to the cake?
Drizzle the glaze over the warm coffee cake directly in the pan or over the inverted Bundt cake.
How many calories are in a serving of this cake?
There are approximately 250 calories per serving.
What is the fat content per serving?
Each serving contains about 15g of fat.
How many carbohydrates are in a slice?
Each slice contains approximately 30g of carbohydrates.
Is there protein in this coffee cake?
Yes, each serving provides approximately 2.5g of protein.
Can I use soymilk for the glaze?
Yes, the recipe specifies that either dairy milk or soymilk can be used for the glaze.
How long should the cake cool before cutting?
Let the cake cool for at least 20 minutes before cutting into squares or slices.
Does this cake stay fresh for several days?
Yes, this cake is designed to stay fresh and delicious for several days.
Can I serve this cake warm?
Absolutely, it can be enjoyed either warm or at room temperature.
How should I store the cake to keep it fresh?
Keep the cake whole until you are ready to serve it to help maintain its freshness.