Cinnamon Walnut Coffee Cake Recipe

Cinnamon Walnut Coffee Cake is a timeless classic that brings cozy comfort to any breakfast or brunch table.

With a tender, buttery crumb, sweet cinnamon swirls, and the crunch of toasted walnuts, this coffee cake is equally perfect for a special morning gathering or a quiet weekend treat.

The layers of cinnamon sugar and nutty streusel add depth and aroma, making each bite delightfully satisfying. Whether you’re a seasoned baker or trying coffee cake for the first time, this recipe’s clear steps, adaptable ingredients, and expert tips guarantee a bakery-worthy result every time.

Ingredients Checklist

Gathering the right ingredients is the first step to a moist, flavorful, and perfectly textured coffee cake. Here’s what you’ll need, with substitutions and notes for dietary preferences.

For the Cake Batter:

• 1 ½ cups granulated sugar

• ¾ cup unsalted butter, softened
  Room temperature ensures easy creaming.

• 3 large eggs, room temperature

• 1 ½ teaspoons vanilla extract

• 3 cups all-purpose flour
  For a lighter crumb, see homemade cake flour option below.

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon fine salt

• 1 ½ cups full-fat sour cream
  Greek yogurt can substitute for a tangy twist.

For the Cinnamon Walnut Streusel:

• ½ cup light brown sugar, packed

• ¼ cup all-purpose flour

• 1 cup walnuts, chopped (toasting optional but recommended)

• 2 teaspoons ground cinnamon

• 3 tablespoons unsalted butter, melted and slightly cooled

For the Cinnamon Sugar Filling:

• ¼ cup granulated sugar

• 1 tablespoon ground cinnamon

Optional for Finishing:

• Powdered sugar, for dusting

• Simple vanilla glaze (1/2 cup powdered sugar + 1 tablespoon milk + ¼ teaspoon vanilla, whisked until smooth)

Kitchen Equipment:

• 9×9-inch or 8×8-inch baking pan (metal or glass)

• Stand mixer or hand mixer and large mixing bowls

• Small bowls for streusel and filling

• Spatula, whisk, and measuring cups/spoons

• Pastry cutter or fork (for streusel)

• Wire cooling rack

Step-by-Step Instructions

A stepwise approach ensures your coffee cake turns out moist, with distinct swirls and a crisp, flavorful topping.

1. Preheat and Prepare Pan:
Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper for easy removal.

2. Toast Walnuts for Flavor (Optional):
For extra nutty depth, spread walnuts on a baking sheet and toast in the oven for 8–10 minutes, until fragrant. Let cool and chop coarsely.

3. Make the Streusel:
In a small bowl, mix brown sugar, flour, cinnamon, and toasted walnuts. Stir in melted butter with a fork until crumbly and clumps form. Chill in fridge while preparing batter for best texture.

4. Mix Cinnamon Sugar Filling:
Combine granulated sugar and cinnamon in another small bowl. Set aside.

5. Cream Butter and Sugar:
In a large bowl, cream softened butter with granulated sugar until light and fluffy (about 3 minutes). Add eggs one at a time, mixing well after each. Beat in vanilla extract.

6. Combine Dry Ingredients:
In a separate bowl, whisk flour, baking powder, baking soda, and salt.

7. Alternate Dry Ingredients and Sour Cream:
With mixer on low, add half the flour mixture to the creamed butter. Mix until just combined. Add half the sour cream and mix. Repeat with remaining flour and sour cream, mixing until just smooth. Avoid overmixing for a tender crumb.

8. Assemble the Layers:
Spread half the batter into the prepared pan (it will be thick—use a spatula). Sprinkle evenly with the cinnamon sugar filling, then top with half the streusel. Dollop remaining batter on top and gently spread to cover. Finish with the rest of the streusel.

9. Bake:
Bake in the center of the oven for 40–50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Check at 40 minutes and tent with foil if the top is browning too quickly.

10. Cool and Finish:
Let cake cool in the pan for at least 20 minutes. For easier slicing, run a knife along the edges before lifting out. Dust with powdered sugar or drizzle with vanilla glaze if desired.

Tips for Perfect Results

A few pro tips will ensure your cinnamon walnut coffee cake comes out bakery-perfect every time.

• Room Temperature Ingredients: Bring butter, eggs, and sour cream to room temp for best batter texture.

• Don’t Overmix: Mix just until combined after adding dry ingredients to keep the cake tender.

• Thick Batter is Normal: The batter is meant to be thick so it holds layers and rises evenly.

• Chilled Streusel: Chilling the crumb topping before baking ensures defined, crisp crumbs.

• Even Layers: Use a small offset spatula to gently spread the batter and toppings for perfect ribboning.

• Pan Sizing: A 9×9-inch pan gives taller, bakery-style slices. An 8×8 pan will yield even higher cake; a 9×13 can be used for a thinner cake, but reduce baking time by 10 minutes and check early.

• Nut-Free Option: Omit walnuts or use pecans, almonds, or seeds if preferred.

• Homemade Cake Flour: For extra lightness, replace 3 cups flour with 2¾ cups all-purpose flour + ¼ cup cornstarch, sifted together.

Serving Suggestions

Make the most of your coffee cake with these creative serving ideas:

• Classic Pairing: Serve warm or at room temperature with a cup of strong coffee, espresso, or chai.

• Elegant Brunch: Add fresh berries and a dollop of whipped cream or Greek yogurt for a lovely breakfast spread.

• Holiday Treat: Present on a cake stand dusted with powdered sugar and surrounded by toasted walnuts for a festive brunch centerpiece.

• Dessert: Top with a scoop of vanilla or cinnamon ice cream and a drizzle of honey for a decadent dessert.

• On the Go: Cut into bars and wrap for lunchbox treats or afternoon snacks.

Final Thoughts

Cinnamon Walnut Coffee Cake is a comforting, crowd-pleasing classic that’s easy to make and even easier to enjoy. Each slice is packed with cinnamon warmth, buttery crumb, and a satisfying crunch of walnuts.

With clear instructions, storage tips, and customizable options, this recipe is suited for any baker—novice or expert. Enjoy your cake fresh from the oven, and don’t hesitate to freeze extra slices for a quick, homemade treat any time.

Whether for breakfast, brunch, or a cozy dessert, this coffee cake delivers old-fashioned comfort with a modern, foolproof approach.