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
Cinnamon Walnut Coffee CakeAs 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
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.
Debra L Foxx says
Best coffee cake recipe I ever found online. It is delicious and easy to make!
Rosemary says
Thanks so much Debra, glad you like it. Have a great weekend.
Areen says
Thank you for the recipe
I tried it and it turned out great😍
But i was wondering if i can substitue white sugar with brown sugar?
Thanks again😊😊
Rosemary says
Hi Areen, thanks so much, I might do half and half, because of the molasses in brown sugar it could change the texture of the cake. Let me know how it goes.
Alida Barnes says
This looks lovely. I was thinking of making the batter and prepping it the night before, putting it in the fridge, then the next morning letting it return to room temp and baking it for breakfast. Is there any reason why this would not be recommended?
Rosemary says
Hi Alida, no that wouldn’t work with cake batter. Because of the baking powder and baking soda ingredients a cake needs to be baked as soon as the batter has been mixed. Or it probably won’t rise properly and the taste could be off. You could bake it and cover it for the day after.
Rachel says
This is such a great recipe to have with your morning coffee. It reminds me a lot of cakes my mom used to make when I was a kid. The combination of cinnamon and walnuts with the lightness of the yoghurt is just great. Will be adding this one to the collection.
Rosemary says
Hi Rachel, thanks so much so glad you enjoyed it. And yes I love it in the morning also. Have a great week.
L says
Hi 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
Hi 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
Hi,
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
Hi Annie, maybe add a teaspoon or two of flour and see if that helps. Thanks, glad you like the cake.
Stephanie says
Rosemary
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
Hi 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
I 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
Hi Kitty, thanks so much and so glad you enjoyed it. The black walnut extract sounds amazing. Have a great weekend.
Debby says
I 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
Hi 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
Hi, what is Greek yogurt 365 please?
Rosemary says
Hi Diane, it should read 365 grams, corrected thanks.
sarah says
Hello, could i use vegetable oil instead of butter for the batter and if so what would the measurements be please
Rosemary says
Hi 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
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.
Serin Mohammad says
I 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
Hi Serin, thanks so much, so glad you and everyone enjoyed. I actually make this cake year round. Have a great week.
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.
Emilu says
Can sour cream be used instead of yogurt?
Rosemary says
Hi Emilu yes you can substitute sour cream for yogurt. Hope you enjoy it.
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.