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!
Be sure to watch the Video!
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
Cinnamon Walnut Coffee Cake
Ingredients
- 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 grams)
- 1 1/2 teaspoons vanilla
Instructions
- 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!
Nutrition
Re published from December 2014.
L says
February 6, 2019 at 8:19 pmHi Rosemary
My yogurt went bad in the fridge, I have everything ready to go except the yogurt, I read other posts about using sour cream instead, I realized I have light sour cream in the fridge, could I use that?
I also have something in my fridge..lol
Organic coconut milk kefir, it’s like yogurt, there is no sugar added and it says in the back of the jar..use in place of yogurt, sour cream or whipping cream.
Any thoughts or should I go and get some yogurt from the store?
Thanks
Rosemary says
February 6, 2019 at 8:22 pmHi L, I would try the organic coconut milk kefir, since it most resembles yogurt and it’s a one for one substitution, no need to go to the store. Let me know how it goes.
Annie says
February 3, 2019 at 11:51 pmHi,
Great recipe! My husband and I loved it but I have a question. The middle layer of cinnamon, sugar, and walnuts sank to bottom while baking. Do you know why this would happen?
Thanks, Annie
Rosemary says
February 4, 2019 at 10:57 amHi Annie, maybe add a teaspoon or two of flour and see if that helps. Thanks, glad you like the cake.
Stephanie says
January 24, 2019 at 2:17 amRosemary
Is Greek yogurt and plain yogurt interchangeable in this recior? I realize Greek yogurt is much thicker. Can the same amount be used if using regular yogurt instead ? Thank you!
Rosemary says
January 24, 2019 at 8:32 amHi Stephanie I think you could substitute regular for greek, what you should do is strain it first to remove the extra liquid. Overnight works best so 8-10 hours. Although you may try (I haven’t made it this way though) is add 1 – 1 1/4 cups of regular yogurt instead of greek. Start with 1 cup and add the extra if you need to, check the video, because the batter is very thick. Hope this helps.
Kitty says
December 6, 2018 at 7:50 pmI made this by the weight and it was excellent. My only changes where 2 reduce vanilla to one teaspoon and I added 1/4 teaspoon of black walnut extract. I didn’t have any Greek yogurt so I used half the weight in sour cream and the rest in plain kefir milk. Mine also cooked in 50 minutes So I was glad that you had suggested we check at this point. Thanks for this.
Rosemary says
December 6, 2018 at 8:13 pmHi Kitty, thanks so much and so glad you enjoyed it. The black walnut extract sounds amazing. Have a great weekend.
Debby says
December 3, 2018 at 11:13 pmI just baked your wonderful coffee cake and it’s coolimg now but I noticed you didn’t say how long to let it cool in the pan and when to invert it onto a platter Help please
Rosemary says
December 3, 2018 at 11:45 pmHi Debby to tell the truth, I always let a cake cool completely before removing it from the pan. As long as you greased and floured the pan it will come out fine. Just run your knife along the edge to loosen it. Hope this helps.
Diane s says
November 14, 2018 at 12:47 amHi, what is Greek yogurt 365 please?
Rosemary says
November 14, 2018 at 7:34 amHi Diane, it should read 365 grams, corrected thanks.
sarah says
October 27, 2018 at 1:13 pmHello, could i use vegetable oil instead of butter for the batter and if so what would the measurements be please
Rosemary says
October 27, 2018 at 3:52 pmHi Sarah, yes you can use vegetable oil instead of butter. Use 2/3 cup vegetable oil for the 3/4 cup butter. Hope that helps.
Kris says
August 9, 2018 at 7:37 amHi Rosemary, I was wondering if pecans could be used instead of walnuts.
Rosemary says
August 9, 2018 at 10:15 amHi Kris, sure pecans would be delicious. Hope you enjoy it.
Serin Mohammad says
October 21, 2018 at 7:01 pmI decided to look up a cake recipe according to the ingredients I have (walnuts, cinnamon) and this was the first to pop up and oh I’m glad it did !!! It’s so easy to follow and it was absolutely Delicious, everyone loved it was gone before it cooled down ! Will be my go to revoke for a fall/ winter or maybe all year long cake!
Rosemary says
October 21, 2018 at 9:11 pmHi Serin, thanks so much, so glad you and everyone enjoyed. I actually make this cake year round. Have a great week.
ROSE GATT says
April 6, 2018 at 1:08 pmRosemary, 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
April 7, 2018 at 12:27 amHi Rosemary, thanks so much and thanks for letting me know the baking time. And so glad you all enjoyed it. Have a great weekend.
Emilu says
December 3, 2018 at 8:10 amCan sour cream be used instead of yogurt?
Rosemary says
December 3, 2018 at 9:05 amHi Emilu yes you can substitute sour cream for yogurt. Hope you enjoy it.
Linda shapiro says
January 11, 2018 at 4:58 pmHi 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
January 11, 2018 at 6:33 pmHi 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
January 6, 2018 at 4:14 amHi, 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
January 6, 2018 at 3:02 pmHi Rita, sure that would work. Let me know how it goes.
Marion says
November 26, 2017 at 8:22 pmI 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
November 26, 2017 at 9:23 pmHi Marion, so glad everyone enjoyed it, it’s a favourite of our too. Have a great week. 🙂
zouhair fiorino najjar says
September 18, 2017 at 2:45 pmAwesome recipe…i do not like butter..is it possible to replace it with olive oil or any vegetable oil??? thanks
Rosemary says
September 18, 2017 at 4:47 pmHi 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
September 16, 2017 at 3:13 amDo 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
September 16, 2017 at 10:27 amHi 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
May 20, 2017 at 3:20 pmHad 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
May 20, 2017 at 6:29 pmHi Susan, thanks so much glad you enjoyed, I think I need to make it again soon. Have a great weekend.
Boshra says
December 26, 2016 at 3:47 pmHi. 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
December 26, 2016 at 8:07 pmHi 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
December 20, 2016 at 8:39 pmI baked this cake every one loved it asked for the recipe. Thank you…
Rosemary says
December 20, 2016 at 11:41 pmHi Nurcan, so glad you enjoyed it and everyone else. Have a wonderful Christmas.
Sabrina says
November 4, 2016 at 6:24 amMy thanks all the way from Belize! Great recipe! 🙂
Sabrina says
November 4, 2016 at 6:22 amHi. 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
November 5, 2016 at 8:09 amThanks so much Sabrina, so glad you enjoyed it. Have a wonderful weekend. 🙂
Jenn says
July 7, 2016 at 2:26 amFrom 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
July 8, 2016 at 4:49 pmOh my gosh I am so sorry Jenn, Yes a miss calculation on my part. I doubled it. Sorry about that.
ALISON Mead says
July 27, 2016 at 6:41 amHi can you tell me the quantity of coffee to use please? I am looking forward to baking this. Thank you Alison
Rosemary says
July 29, 2016 at 12:02 amHi 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
April 3, 2016 at 5:08 pmI’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
April 3, 2016 at 6:40 pmHi Joeann, Im sure it will be fine, but good luck anyway and let me know. Happy Sunday!
Vanessa says
March 12, 2016 at 5:52 pmLooks 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
March 12, 2016 at 7:50 pmHi 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
January 12, 2016 at 3:32 pmI made this coffee cake this past weekend and it was absolutely delicious! What a great recipe! Thank you!
Rosemary says
January 13, 2016 at 9:36 pmHi Mary J, thanks, glad you enjoyed it, anything with cinnamon is fine by me. 🙂
Marisa Franca @ All Our Way says
December 21, 2014 at 11:43 amYour 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
December 21, 2014 at 9:40 pmHi 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.