Cinnamon-Walnut Sour Cream Coffee Cake
Indulge in this delightful Cinnamon-Walnut Sour Cream Coffee Cake, a rich and moist treat that’s perfect for any occasion. With its luscious sour cream base and a generous sprinkle of cinnamon and walnuts, this coffee cake strikes the perfect balance between sweet and nutty flavors. Baked in a 9x13 pan or two bread pans, each slice offers a satisfying crumb topping that enhances every bite. Whether enjoyed for breakfast, dessert, or a mid-afternoon snack, this cake is sure to please family and friends alike. Consider doubling the recipe for even more deliciousness – one for now and one to save in the freezer for later enjoyment!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Sugar
3/4 cup (Granulated)
Butter
1/2 cup (Softened)
Eggs
2 (Large)
Sour Cream
1 cup (Full-fat)
Flour
2 cups (All-purpose)
Baking Powder
1 teaspoon
Baking Soda
1 teaspoon
Salt
1/4 teaspoon
Vanilla
1 teaspoon (Extract)
Sugar
1/2 cup (For topping)
Walnuts
1/2 cup (Chopped)
Cinnamon
1 1/2 teaspoons
Instructions
1
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or two bread pans.
2
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
3
Add the eggs one at a time, beating well after each addition until fully incorporated.
4
Stir in the sour cream and vanilla, mixing until smooth.
5
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
6
Gradually add the dry ingredients to the wet mixture, beating until just combined and fluffy.
7
In another small bowl, combine 1/2 cup sugar, cinnamon, and chopped walnuts to create your topping.
8
Spread half of the coffee cake batter evenly into the prepared pan.
9
Sprinkle half of the cinnamon-walnut topping mixture over the batter.
10
Carefully spread the remaining batter on top, followed by the rest of the topping.
11
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. If using bread pans, baking time will be 30-40 minutes.
12
Let the cake cool slightly in the pan before slicing and serving. Enjoy your warm, homemade coffee cake!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cinnamon-Walnut Sour Cream Coffee Cake?
It is a rich and moist coffee cake made with a sour cream base, a sweet cinnamon-walnut topping, and a satisfying crumb texture.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C) before baking.
What size pan should I use for this coffee cake?
You can use either a 9x13 inch baking pan or two bread pans.
How long does it take to bake in a 9x13 pan?
The cake typically takes 25-30 minutes to bake in a 9x13 inch pan.
What is the baking time for bread pans?
If using bread pans, the baking time increases to 30-40 minutes.
How do I know when the coffee cake is finished baking?
The cake is done when a toothpick inserted in the center comes out clean.
What type of sour cream should I use?
The recipe specifically calls for 1 cup of full-fat sour cream for the best moisture and flavor.
Should the butter be melted or softened?
The butter should be softened so it can be creamed together with the sugar.
How many eggs are required?
This recipe requires 2 large eggs, added one at a time.
What are the ingredients for the topping?
The topping consists of 1/2 cup sugar, 1 1/2 teaspoons of cinnamon, and 1/2 cup of chopped walnuts.
How do I layer the batter and topping?
Spread half of the batter in the pan, sprinkle half the topping, then layer the remaining batter and the rest of the topping on top.
Can I freeze this coffee cake?
Yes, you can freeze this cake for later enjoyment; the recipe even suggests doubling it to save one in the freezer.
What kind of flour is best for this recipe?
All-purpose flour is recommended for this coffee cake.
Is there vanilla extract in the cake?
Yes, 1 teaspoon of vanilla extract is added to the wet ingredients.
Do I need to sift the dry ingredients?
Yes, you should sift together the flour, baking powder, baking soda, and salt in a separate bowl.
What leavening agents are used?
The recipe uses both baking powder and baking soda, 1 teaspoon of each.
Should I grease the pan?
Yes, you should grease the 9x13 inch pan or bread pans before adding the batter.
How much sugar is in the cake batter?
The batter itself uses 3/4 cup of granulated sugar.
Is the topping crunchy?
Yes, the combination of chopped walnuts and sugar creates a satisfying nutty and sweet crumb topping.
Can I serve this cake warm?
Yes, the cake is delicious when served warm, though you should let it cool slightly before slicing.
Is this recipe easy to make?
Yes, it is categorized under easy recipes and follows a standard creaming method for baking.
What is the texture of the cake?
The cake has a rich, moist crumb thanks to the sour cream, complemented by a crunchy topping.
Can I substitute the walnuts?
While the recipe calls for walnuts, you could likely substitute with pecans or omit them if you have an allergy.
How much salt is in the recipe?
The recipe calls for 1/4 teaspoon of salt.
Is this suitable for breakfast?
Yes, it is traditionally served as a breakfast coffee cake but also makes a great dessert.
What type of sugar is used for the topping?
The recipe uses 1/2 cup of sugar for the topping, typically granulated.
How should I mix the wet and dry ingredients?
Gradually add the sifted dry ingredients to the wet mixture, beating until the batter is just combined and fluffy.
Does the recipe use butter or oil?
This recipe uses 1/2 cup of butter for a rich flavor.
Can I double the recipe?
Yes, the description encourages doubling the recipe so you can have one for now and one for the freezer.
What is the primary flavor of this cake?
The primary flavors are sweet cinnamon and nutty walnuts, balanced by the tanginess of sour cream.