I have been making this walnut coffee cake recipe for years, and it never fails to impress my family and friends. The recipe originated from my grandmother, who got it from her friend, a talented baker in our small town.
The cake is moist, flavorful, and loaded with crunchy walnuts that add a delightful texture to each bite. I love how the aroma of freshly baked coffee cake fills our home, making everyone’s mouth water in anticipation.
My kids adore helping me mix the batter and sprinkling the streusel topping with walnuts. It’s become a staple in our household, perfect for special occasions or a cozy weekend breakfast.
Not only is it delicious, but it’s also relatively healthy compared to other sweet treats. The whole wheat flour and walnuts provide a good source of fiber and antioxidants.
My family loves when I serve this cake warm, topped with a drizzle of honey or maple syrup. It’s an excellent way to start the day or satisfy any snack attack throughout the day.
Walnut Coffee Cake
4.6 from 1558 votes
A moist and tender coffee cake studded with crunchy walnuts and topped with a cinnamon streusel. Perfect for breakfast or an afternoon treat, this cake pairs wonderfully with a hot cup of coffee.
2Grease a 9-inch baking pan with butter or nonstick spray, then set it aside.
3In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt until evenly combined.
4In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
5Add the egg and vanilla extract to the butter mixture and beat until well incorporated.
6Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture.
7Mix just until the batter is smooth and no streaks of flour remain.
8In a small bowl, combine the chopped walnuts, 1/4 cup flour, brown sugar, and cinnamon.
9Cut in the cold butter cubes using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
10Spread half of the cake batter evenly into the prepared pan.
11Sprinkle half of the streusel mixture over the batter.
12Drop the remaining batter in spoonfuls over the streusel and carefully spread it to cover.
13Top with the remaining streusel.
14Bake for 30 to 35 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
15Allow the cake to cool in the pan on a wire rack for at least 15 minutes before slicing and serving.
For extra crunch, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding them to the streusel. You can also substitute pecans or omit nuts entirely.
Watch Video Of How Walnut Coffee Cake Works
This walnut coffee cake recipe is always a hit in our household, whether we’re serving it as a special treat or just as a regular breakfast option.
It’s easy to make and packed with nutritious ingredients like whole wheat flour and walnuts.
My family loves when I serve this cake warm, topped with a drizzle of honey or maple syrup.
❓ Frequently Asked Questions About Walnut Coffee Cake
Q: What type of flour is best to use in this walnut coffee cake recipe?
A: You can use either all-purpose flour or whole wheat flour for this recipe. All-purpose flour will give you a lighter texture, while whole wheat flour will provide a nuttier flavor and denser texture.
Q: Can I substitute the walnuts with another type of nut?
A: Yes, you can substitute walnuts with pecans or hazelnuts if you prefer their flavor or texture. However, keep in mind that using different nuts may affect the overall flavor profile of the cake.
Q: How do I ensure my streusel topping doesn’t get too dark during baking?
A: To prevent over-browning of the streusel topping, make sure to keep an eye on it during the last 10 minutes of baking. You can also cover the edges with foil if needed to prevent excessive browning.
Q: Can I make this walnut coffee cake recipe ahead of time?
A: Yes, you can prepare the batter and refrigerate it overnight or freeze it for up to 2 months. However, be sure to let it come to room temperature before baking to ensure even rising.
Q: What’s the best way to store leftover coffee cake?
A: Store leftover coffee cake in an airtight container at room temperature for up to 3 days or wrap tightly and freeze for up to 2 months.
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