• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Popular » Cakes & Cupcakes » Cinnamon Walnut Coffee Cake

Cinnamon Walnut Coffee Cake

By: Rosemary Published: August 30, 2022 Updated on: August 30, 2022

Share

Share
Pin
Email
Jump to Recipe

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.

Walnut cake on a white cake stand.

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. I have to say this is the queen of Coffee Cakes!

Table of Contents

  • Recipe Ingredients
      • For the Topping
      • For the Cake
  • How to roast nuts
  • How to make homemade cake flour
  • Why use room temperature ingredients?
  • How to make the Walnut Cake
      • For the topping
      • For the cake
      • Never Miss a Recipe!
  • What are Coffee Cakes?
  • Why does my cake fall?
  • FAQs
  • More delicious Coffee Cakes
  • Cinnamon Walnut Coffee Cake
    • Ingredients US CustomaryMetric 1x2x3x
      • TOPPING
      • *Approximately 1¼ whole walnuts equal ¾ cup coarsely chopped. You might want to roast them before chopping.
      • FOR THE CAKE
      • *To make your own cake flour, for every cup of all purpose remove 2 tablespoons and substitute with corn starch, whisk together to remove any lumps.
      • **If you use unsalted butter then add ½ teaspoon of salt.
    • Instructions 
      • FOR THE TOPPING
      • FOR THE CAKE
    • Notes
    • Nutrition

Recipe Ingredients

For the Topping

  • Sugar
  • Cinnamon
  • Walnuts – roasted and coarsely chopped

For the Cake

  • Flour – cake/pastry flour
  • Baking powder
  • Baking soda
  • Salt – a pinch
  • Butter – softened
  • Sugar – granulated
  • Eggs – room temperature
  • Greek yogurt – room temperature
  • Vanilla

How to roast nuts

Place nuts in a single layer on an ungreased baking / cookie sheet. Bake 5 to 8 minutes in a pre-heated 350F (180C) oven or until they are golden brown, remove immediately from pan to cool. Then coarsely chop.

Coffee cake on a white plate with a slice on a small white plate.

How to make homemade cake flour

For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

Why use room temperature ingredients?

With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky batter, which will help to create a light tender baked good.

How to make the Walnut Cake

Pre-heat oven to 350° (180° celsius), grease & flour a 10″ (4 liter) tube/bundt pan.

For the topping

In a small bowl combine the sugar, cinnamon and walnuts.

Topping mixed in a white bowl.

For the cake

In a medium bowl whisk together the flour, baking powder, baking soda and salt.

Dry ingredients whisked together.

In a large bowl cream the butter and sugar at medium speed until fluffy 2-3 minutes, add the eggs, one at a time, beating until light and creamy, 2 minutes.

Wet ingredients creamed in a glass bowl.
Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    Add the dry ingredients alternately with the greek yogurt and vanilla to the creamed mixture, beat until smooth.

    Batter made in a glass bowl.

    Spread half the batter in the prepared tube pan, spoon ⅔ of the topping over batter. Cover with remaining batter and top with remaining topping.

    Batter in the pan with the topping on top.

    Bake for approximately 50-60 minutes or until inserted toothpick comes out clean. After 45-50 minutes if it is not done but is becoming too brown cover with foil until baked. Cool in the pan, then remove to a plate.

    Cake baked on a glass dish.

    What are Coffee Cakes?

    Coffee Cakes are meant to be served with coffee and are usually flavored with fruit, cinnamon or nuts. And quite often they have a streusel topping. They can be baked in a round, square or even in a bundt pan.

    Why does my cake fall?

    • There are a lot a reasons a cake may fall, but the most common ones are, your oven temperature is off, you can always check it with an oven  thermometer to check this.
    • You open the oven door too early. Never open the oven door before 25-30 minutes of baking.
    • Once the batter is mixed it should be baked, letting a cake batter sit too long can cause it to fall. The baking powder or baking soda usually start acting immediately and will only last for a very short period of time, therefore if the cake batter is left to stand before baking then there is always a risk that the baking powder or soda will have expired by the time that the cake goes into the oven.
    • Your baking powder or soda has expired and is no long active.
    • Use room temperature ingredients.
    • The pan size might not be the correct size, sometimes using a bundt pan will help.
    Cake with 2 slices cut on white plates.

    FAQs

    What can I use instead of greek yogurt?

    I would probably substitute with regular yogurt or sour cream. Both with a 1-1 substitution.

    How to store the cake

    As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days. If you store it in the fridge, wrap tightly to keep it from drying out. It will keep for up to 5-6 days in the fridge.

    How to freeze the cake

    Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for  up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving.

    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 cake to make you won’t be disappointed with this Cinnamon Walnut Coffee Cake. Enjoy!

    A slice on a white plate.

    More delicious Coffee Cakes

    • Easy Carrot Coffee Cake
    • Simple Crumb Coffee Cake
    • Sourdough Cinnamon Coffee Cake
    Walnut cake on a white cake stand.

    Cinnamon Walnut Coffee Cake

    Rosemary Molloy
    The delicious combination of walnuts and cinnamon make this the perfect coffee cake.
    4.29 from 137 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 18 slices
    Calories 285 kcal

    Ingredients
     
     

    TOPPING

    • 3/4 cup sugar (155 grams)
    • 1 tablespoon cinnamon
    • 3/4 cup coarsely chopped walnuts* (80 grams)

    *Approximately 1¼ whole walnuts equal ¾ cup coarsely chopped. You might want to roast them before chopping.

      FOR THE CAKE

      • 3 cups cake flour* (375 grams)
      • 1 1/2 teaspoons baking powder
      • 1 1/2 teaspoons baking soda
      • ¼ teaspoon salt**
      • 3/4 cup butter (softened)** (153 grams)
      • 1 1/4 cups sugar (250 grams)
      • 3 large eggs (room temperature)
      • 1 1/2 cups greek yogurt (room temperature) (365 grams)
      • 1 1/2 teaspoons vanilla

      *To make your own cake flour, for every cup of all purpose remove 2 tablespoons and substitute with corn starch, whisk together to remove any lumps.

        **If you use unsalted butter then add ½ teaspoon of salt.

          Instructions
           

          • Pre-heat oven to 350° (180° celsius), grease & flour a 10" (4 liter) tube/bundt pan.

          FOR THE TOPPING

          • In a small bowl combine the sugar, cinnamon and walnuts.

          FOR THE CAKE

          • In a medium bowl whisk together the flour, baking powder, baking soda and salt.
          • In a large bowl cream the butter and sugar at medium speed until fluffy 2-3 minutes, add the eggs, one at a time, beating until light and creamy, 2 minutes.
          • Add the dry ingredients alternately with the greek yogurt and vanilla to the creamed mixture, beat until smooth.
          • Spread half the batter in the prepared tube/bundt pan, spoon ⅔ of the topping over batter. Cover with remaining batter and top with remaining topping.
          • Bake for approximately 50-60 minutes or until inserted toothpick comes out clean or a few crumbs attached. After 45-50 minutes if it is not done but is becoming too brown cover with foil and continue to bake. Cool in the pan, then remove to a clean plate. Enjoy!

          Notes

          To roast the nuts, place them in a single layer on an ungreased baking / cookie sheet. Bake 5 to 8 minutes in a pre-heated 350F (180C) oven or until they are golden brown, remove immediately from pan to cool. Then coarsely chop.
          With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky batter, which will help to create a light tender baked good.
          Instead of greek yogurt  you could substitute with regular yogurt or sour cream both with a 1-1 substitution.
          As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days. If you store it in the fridge, wrap tightly to keep it from drying out. It will keep for up to 5-6 days in the fridge.
          To freeze the cake, be sure to cool it completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for  up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving.

          Nutrition

          Calories: 285kcalCarbohydrates: 39gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 52mgSodium: 203mgPotassium: 116mgFiber: 1gSugar: 23gVitamin A: 285IUVitamin C: 0.1mgCalcium: 53mgIron: 1mg
          Keyword cinnamon coffee cake, cinnamon walnut cake, coffee cake, walnut cake
          Tried this recipe?Let us know how it was!

          Re published from December 2014.

          Subscribe Today

          Never Miss a Recipe!

          Subscribe today and receive my free e-book of recipes!

            We won't send you spam. Unsubscribe at any time.


            Breakfast, Breakfast / Brunch, Cakes & Cupcakes, Desserts, Fall/Winter, Nuts

            Related

            Comments

              Leave a Reply Cancel reply

              Your email address will not be published. Required fields are marked *

              Recipe Rating




              This site uses Akismet to reduce spam. Learn how your comment data is processed.

            1. Gina says

              December 29, 2022 at 10:33 pm

              Hi,
              If I’m using a bundt form where the bottom of the pan must be the top of the cake, how would you suggest dealing with the walnut topping? Put it in first, then the batter? Many thanks!

              Reply
              • Rosemary says

                December 30, 2022 at 6:34 pm

                Hi Gina, sorry for the late reply, yes I would put the topping first. Let me know how it goes. Happy New Year!

                Reply
            2. Aurora says

              October 5, 2022 at 5:24 am

              Can I add blueberries to the batter

              Reply
              • Rosemary says

                October 5, 2022 at 8:05 am

                Hi Aurora, sure if you would like, fold them into the batter at the end before adding to the pan. Let me know how it goes.

                Reply
            3. Judy Silverberg says

              September 18, 2022 at 4:38 pm

              Making this today. Was thinking of using brown sugar rather than white. Thoughts?

              Reply
              • Rosemary says

                September 18, 2022 at 5:34 pm

                Hi Judy, sure you could do that, the texture might be a bit different, it could be a bit denser and of course the flavour might change a bit. But I think it would be good. Let me know if you try it. Or you could do half and half. Take care!

                Reply
            4. CATHERINE GOODFELLOW says

              September 4, 2022 at 9:40 pm

              Hi Rosemary! i just love your recipes. I noticed above in the note about calculating walnut measurements, it says one and one-quarter whole walnuts equals three-quarter cup chopped walnuts. Should that be one and one-quarter POUND? Thank you for your help. 🙂

              Reply
              • Rosemary says

                September 5, 2022 at 11:44 am

                Hi Catherine, no 1 1/4 cups whole is correct. Thanks so much, glad you enjoy the recipes. Take care.

                Reply
            5. Pam says

              September 4, 2022 at 4:01 pm

              Can I use the the1 cup mini Bundt cakes molds and divide up batter. How long would you suggest baking the miniature one cup batter molds?

              Reply
              • Rosemary says

                September 4, 2022 at 5:42 pm

                Hi Pam, yes you can use mini bundt cake molds, I would bake them for about 20-25 minutes, check around 18 minute mark to see how they are, if they are browning too much but not baked you may need to cover (tent) them with foil and continue to bake. Let me know how it goes. Take care!

                Reply
            6. Mary Taylor says

              September 1, 2022 at 5:33 pm

              5 stars
              Made hundreds of these cakes in my teenage years, as a daughter of Italian Restaurant owners. They would always be gone before the lunch hour ended. Still make them for my grandchildren. Going to try with cake flour next time. Other than that this recipe is almost exactly like my grandmother’s. Thanks for the memory…

              Reply
              • Rosemary says

                September 1, 2022 at 6:40 pm

                Hi Mary, thanks so much, it’s so true gone in no time, I made it again this weekend and gone in a day. Take care!

                Reply
            7. Jan says

              August 31, 2022 at 12:08 am

              Looks yummy, but do you i could make with oil instead of butter?

              Reply
              • Rosemary says

                August 31, 2022 at 1:05 pm

                Hi Jan, yes you can use oil instead of butter, although you should reduce the oil by 2 tablespoons so use 1/2 cup + 2 tablespoons rather than 3/4 cup. Hope that helps. Take care!

                Reply
            8. Christine says

              August 30, 2022 at 11:03 pm

              You don’t eat any cheese, yogurt or cream cheese or sour cream. any other suggestions? please???

              Reply
              • Rosemary says

                August 31, 2022 at 1:10 pm

                Hi Christine you could try with an almond milk or cashew milk yogurt, but I don’t know how it would taste, I have never made it with either. If you try let me know how it goes. Take care!

                Reply
            « Older Comments

            Hi, I'm Rosemary.

            Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

            Most Popular

            pizza dough 3 rounds on parchment paper

            Best Pizza Dough

            puff pastry cut in half stacked.

            Quick & Easy Homemade Puff Pastry

            Homemade Potato Gnocchi

            Pieces of fudge on parchment paper.

            Old Fashioned Chocolate Fudge

            Sauce and pasta in a bowl with some on a fork.

            Authentic Bolognese Sauce

            5 stacked lemon cookies.

            Italian Lemon Cookies

            Filter By Date

            Readers Favorite Trending Recipes

            pizza dough 3 rounds on parchment paper

            Best Pizza Dough

            Homemade Potato Gnocchi

            puff pastry cut in half stacked.

            Quick & Easy Homemade Puff Pastry

            Sauce and pasta in a bowl with some on a fork.

            Authentic Bolognese Sauce

            Ingredients.

            • Beef
            • Chicken
            • Chocolate
            • Eggs
            • Fish & Seafood
            • Pasta
            • Pork

            Course.

            • Appetizers & Snacks
            • Breakfast / Brunch
            • Drinks
            • Lunch
            • Main Dish

            Browse.

            • About Me – Rosemary Molloy
            • Contact
            • Disclosure/Privacy
            • Recipe Index
            Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
            Design by Pixel Me Designs