Description

This classic coffee cake features layers of tender, buttery batter swirled with a cinnamon, sugar, and walnut mixture. Softened butter and sour cream lend a moist texture, while a cinnamon-nut topping provides a delightful crunch. Perfect for breakfast, brunch, or an afternoon treat alongside your favorite coffee.

Ingredients

Scale

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 (2 cups + 3/4 cup)

Topping

2 tablespoons ground cinnamon
1/2 cup chopped walnuts

Instructions

Beat the wet ingredients: Preheat your oven to 350°F (175°C). In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and 2 cups of sugar until the mixture is light and fluffy, which usually takes about five to seven minutes. Then, add the eggs one at a time, beating well after each addition to ensure they incorporate fully. Finally, mix in the vanilla extract.
Add the dry ingredients and sour cream: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening and seasoning. Gradually add this dry mixture alternately with the sour cream into the butter mixture, beating gently just enough to keep the batter smooth and avoid overmixing, which can make the cake tough.
Assemble the coffee cake: Grease a 10-inch tube pan thoroughly. Spoon one-third of the batter into the pan, spreading it evenly. In a small bowl, combine the cinnamon, chopped walnuts, and the remaining 3/4 cup sugar. Sprinkle one-third of this cinnamon-nut-sugar mixture evenly over the batter in the pan. Repeat this layering process two more times, finishing with the topping layer.
Bake the cake: Place the tube pan into the preheated oven and bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked through without becoming dry.
Cool and serve: Remove the cake from the oven and let it cool at room temperature in the pan for about 15 minutes. Then, carefully remove the cake from the pan and transfer it to a wire rack to cool completely before slicing and serving.

Notes

Do not overmix the batter after adding the dry ingredients to avoid a dense and tough coffee cake.
Room temperature eggs help the batter come together more smoothly.
If you prefer, substitute walnuts with pecans or omit nuts for a nut-free option.
Make sure the tube pan is well-greased to prevent sticking and ensure easy removal.
This coffee cake can be stored covered at room temperature for up to 2 days or refrigerated for up to a week.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: coffee cake, cinnamon coffee cake, walnut coffee cake, breakfast cake, sour cream coffee cake