Cinnamon Walnut Coffee Cake
Our Cinnamon Walnut Coffee Cake is easy to make and so delicious. The sour cream keeps it moist and the cinnamon walnut mixture adds a wonderful taste throughout the cake and as a topping. The flavor is perfect to enjoy with your favorite tea while relaxing in your comfortable chair. Don’t get too comfortable, since you’ll have to get up to cut another slice and steep another cup of tea.
Serves 6 to 8
1 Cup (2 Sticks) Butter, plus more for pan
3 Cups All-purpose Flour, plus more for pan
1 Tablespoon Baking Powder
1 Teaspoon Sea Salt
1 Cup Sour Cream
½ Teaspoon Baking Soda
1 ½ Cups White Sugar
3 Large Eggs, Room Temperature
2 Teaspoons Vanilla Extract
Cinnamon Walnut Mixture:
¾ Cup Chopped Walnuts
¾ Cup White Sugar
2 Teaspoons Vietnamese Saigon Cinnamon
Preheat oven to 350F. Butter and flour a 9 or 10 inch nonstick Angel Food Pan. In a small mixing bowl, add the sour cream and baking soda. Whisk to combine well. In a medium mixing bowl, add the flour, baking powder, and salt. Whisk to combine. Set both bowls aside.
In a large mixing bowl, add the butter, sugar, eggs, and vanilla. Beat with a hand mixer on high about 5 minutes until well combined and fluffy. Reduce mixer speed to low, add the ⅓ of the flour mixture and beat until just combined. Add ½ of the sour cream mixture and combine. Repeat with ⅓ of the four, then the other ½ of the sour cream, then the last ⅓ of the flour beating each addition on low just enough to moisten.
For the Cinnamon Walnut mixture, in a small mixing bowl, add the together ¾ cup chopped walnuts, ¾ cup sugar, and the 2 teaspoons ground cinnamon. Mix well with a fork and set aside until needed.
Spoon ⅓ of the batter into the buttered and floured pan and evenly spread around. Sprinkle ⅓ of the cinnamon walnut mixture on the batter. Add another ⅓ of the batter, spread evenly, and sprinkle another ⅓ of the cinnamon walnut mixture. Spread the remaining batter in the pan and top with the remaining cinnamon walnut mixture.
You can also fold ⅔ of the cinnamon walnut mixture into the batter if you want it to be throughout the cake and not layered. Then add the remaining ⅓ on top of the batter as a top layer.
Bake for 60 minutes then test with a toothpick or bamboo skewer. It should come out clean. A crumbs on the skewer are OK. If too moist, bake another 5 minutes, but don’t overcook or the cake won’t be moist.
Set the pan on a rack for 30 minutes to cool. Turn out on a plate or rack, top side up. Cut and enjoy warm.