Cinnamon Walnut Coffee Cake, the perfect fall Comfort Cake. Full of the taste of Cinnamon and Walnuts. Eat it for Breakfast, Snack or even Dessert. This is a Cake everyone will love.
Cinnamon Walnut Coffee Cake
As I write this there is only five more days till Christmas. And I still have so much to do. I still have to wrap, get my cookie plates together to give to friends and family members and who knows how many other things I have to do and you too I imagine!
With the mild weather here in Italy I find it really hard sometimes to even believe it is Christmas. If I could only have one day of snow it would be on Christmas.
As a child Christmas is presents, Santa, hoping it is going to snow and a really cute outfit to wear. Now as an adult it’s the buying of the presents and of course feeding the hungry guests (they always seem hungrier on Christmas).
I remember my family Christmases in Canada as being a continual eat-a-thon. There was food everywhere, we started in the morning and didn’t stop till midnight, ok maybe a slight exaggeration but you get my drift.
One of my favourite parts was brunch. Do you still do brunch? It is actually becoming quite the thing here in Italy.
We would eat bacon, eggs and a couple of quick breads and a wonderful delicious coffee cake. And this my friends is one of the best ones I have ever made or eaten.
I love the combination of nuts and cinnamon and it really is moist and don’t you just love when a cake rises so high that you need to take two bites from one fork full of cake. Don’t forget the yummy centre filling and streusel topping.
Oh how I love cinnamon, as far as I am concerned nothing beats cinnamon, ok maybe Chocolate. So if you are looking for a tasty Coffee Cake to make you won’t be disappointed with this Cinnamon Walnut Coffee Cake. Enjoy!
Cinnamon Walnut Coffee Cake
The delicious combination of walnuts and cinnamon make this the perfect coffee cake.
- TOPPING
- 3/4 cup sugar 155 grams
- 1 tablespoon cinnamon
- 3/4 cup chopped walnuts 80 grams
- BATTER
- 3 cups flour 450 grams
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup butter 153 grams
- 1 1/4 cups sugar 257 grams
- 3 eggs
- 1 1/2 cups greek yogurt 365
- 1 1/2 teaspoons vanilla
- Pre-heat oven to 350° (180° celsius), grease a 10" (4 liter) tube pan.
- In a small bowl combine topping ingredients and set aside.
- In a medium bowl with a whisk combine flour, baking powder, baking soda and salt.
- In a large bowl cream butter and sugar at medium speed until fluffy, add eggs, one at a time, beating until light and creamy.
- Add dry ingredients alternately with the greek yogurt and vanilla to the creamed mixture, mix with a wooden spoon until smooth.
- Spread half the batter in the prepared tube pan, spoon 3/4 of the topping over batter. Cover with remaining batter and top with remaining topping.
- Bake for approximately 60-65 minutes or until inserted toothpick comes out clean. After 50 minutes if it is not done but is becoming too brown cover with foil until baked. Cool. Enjoy!
Re published from December 2014.
Kris says
Hi Rosemary, I was wondering if pecans could be used instead of walnuts.
Rosemary says
Hi Kris, sure pecans would be delicious. Hope you enjoy it.
ROSE GATT says
Rosemary, I’m another Rosemary and let me compliment you on this beautiful cake. It took 50 minutes in a fan-forced oven at 170 C, for anybody who is interested. We ate it with double cream. Well done, literally. Thanks, Rose.
Rosemary says
Hi Rosemary, thanks so much and thanks for letting me know the baking time. And so glad you all enjoyed it. Have a great weekend.
Linda shapiro says
Hi Rosemary, I make so many of your cakes because they are outrageously DELICIOUS!!!
My husband and sons love any cake with cinnamon. I always question myself if I should use salted or unsalted butter and which oil is best for baking when it is not specified?
Thank you for all of the wonderful recipes – I am your biggest fan ?.
Linda shapiro
Rosemary says
Hi Linda, thanks so much. I always use salted because I can’t get unsalted in Italy and vegetable oil is usually corn or sunflower. I will note that in the recipes. Sorry about that. And thank you for loving the recipes. Happy New Year.
Rita says
Hi, I’m new at baking and your post caught my eye and tastebuds. Really want to try the cinnamon walnut cake. Do you think I can use vanilla Greek yogurt?
Thanks!
Rosemary says
Hi Rita, sure that would work. Let me know how it goes.
Marion says
I made this for the first time today to sell slices with tea or coffee. It came out perfectly! It looked beautiful and was delicious. I had many positive compliments. I´ll definitely make it again. Thank you–it was just what I was looking for.
Rosemary says
Hi Marion, so glad everyone enjoyed it, it’s a favourite of our too. Have a great week. 🙂
zouhair fiorino najjar says
Awesome recipe…i do not like butter..is it possible to replace it with olive oil or any vegetable oil??? thanks
Rosemary says
Hi Zouhair, thanks but I have never made this cake with anything but butter and apparently it isn’t a good idea when you have to cream the butter. Regards.
Adriana Meraz says
Do you think it would be ok to bake this batter in a bundt cake pan or a 9×5 loaf pan?
I don’t have a tube pan and I really want to make this. Your recipes are always soooo yummy.
Rosemary says
Hi Adriana, thanks so much glad you like them, and sure no problem either pan will do, just make sure you don’t fill the pan more than 2/3 full. Hope that helps have a great weekend.
Susan Lopez says
Had an almost empty larder but had walnuts and was able to make this with 2/3 white flour and 1/3 whole wheat. Didn’t have enough butter so reduced to 1//2 cup. Had to use white and brown sugar. I also used a loaf pan instead of a tube pan and reduced temperature. Came out great! I’m always happy to find inspiration on the web and this recipe didn’t disappoint.
Rosemary says
Hi Susan, thanks so much glad you enjoyed, I think I need to make it again soon. Have a great weekend.
Boshra says
Hi. Lobe this recipe and want to try it today.can i substitute the butter with veg.oil? If so how much? Or can i use 50% butter and 50% oil?
Rosemary says
Hi Boshra, I have never made this cake with oil but I did find this site which you may find helpful. Hope this helps http://cooking.stackexchange.com/questions/8828/what-happens-if-i-use-vegetable-oil-in-a-cake
Nurcan says
I baked this cake every one loved it asked for the recipe. Thank you…
Rosemary says
Hi Nurcan, so glad you enjoyed it and everyone else. Have a wonderful Christmas.
Sabrina says
My thanks all the way from Belize! Great recipe! 🙂
Sabrina says
Hi. I’m big on trying out cake recipes that look intriguing, and this coffee cake of yours made the cut! It looks just as pretty as the pic you posted and it’s absolutely delicious! From all the way in the Caribbean, I send you my most heartfelt thanks! 🙂
Rosemary says
Thanks so much Sabrina, so glad you enjoyed it. Have a wonderful weekend. 🙂
Jenn says
From someone who just tried to make this using the weights provided…. 3 cups of flour is certainly not 750 grams. Didn’t go well for me
Rosemary says
Oh my gosh I am so sorry Jenn, Yes a miss calculation on my part. I doubled it. Sorry about that.
ALISON Mead says
Hi can you tell me the quantity of coffee to use please? I am looking forward to baking this. Thank you Alison
Rosemary says
Hi Alison, Coffee Cake is just a name given to a type of American Cake, in this case a cake that is usually eaten with coffee. Hope that helps. Thanks.
Joeann says
I’m going to make this today, but will be using sour cream instead of yogurt because I don’t have any in the fridge. Wish me luck. Ciao
Rosemary says
Hi Joeann, Im sure it will be fine, but good luck anyway and let me know. Happy Sunday!
Vanessa says
Looks like a marvelous recipe. I am going to try it, but I don’t have a tube pan. Will a regular round cake plan work as well? Would I need to make any baking adjustments for the type of pan I have? Thank you in advance!
Rosemary says
Hi Vanessa, a regular cake pan will work just fine probably best a 9 or 10 inch pan. Have a great weekend.
Mary J. Kelley says
I made this coffee cake this past weekend and it was absolutely delicious! What a great recipe! Thank you!
Rosemary says
Hi Mary J, thanks, glad you enjoyed it, anything with cinnamon is fine by me. 🙂
Marisa Franca @ All Our Way says
Your coffee cake sounds and looks wonderful. I’d love to have a slice right now! It is 5:30 am here in the States and I got up early because our hungry crowd is coming here to celebrate an early Christmas. This was the only time we could all get together. I’m drinking some Walnut green tea – it has brittle bits in it along with hazelnuts, coconut, pineapple and walnut bits. It is quite tasty and reminds me of your cake. I do love brunch. It seems like you have so many choices. I really like eggs and I could eat them morning, noon and night. Well, I’d better get a move on. Ciao, alla prossima
Rose says
Hi Marisa, Hope you are enjoying your family get together. I’m sure my daughter would love that green tea that you were drinking. And yes I love eggs too. Have a wonderful Sunday.