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Cinnamon Walnut Coffee Cake

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!

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.

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

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.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 18 slices
Calories 285 kcal

Ingredients
 
 

TOPPING

  • 3/4 cup sugar
  • 1 tablespoon cinnamon
  • 3/4 cup coarsely chopped walnuts*

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

FOR THE CAKE

  • 3 cups cake flour*
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • ¼ teaspoon salt**
  • 3/4 cup butter (softened)**
  • cups sugar
  • 3 large eggs (room temperature)
  • cups greek yogurt (room temperature)
  • 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: 285kcal | Carbohydrates: 39g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 203mg | Potassium: 116mg | Fiber: 1g | Sugar: 23g | Vitamin A: 285IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Re published from December 2014.

133 Comments

  1. 5 stars
    The recipe and the cake were delicious thank you.
    I was however surprised…. it’s called coffee cake, so i expected coffee in it! I only realised while baking there was no coffee in it..so i added some instant coffee to the batter. It worked out well 😁

    1. Hi Sam, thanks glad you enjoyed it. Actually coffee cake is called that not because there should be coffee in it but because it is enjoyed with a coffee. 🙂 Take care!

  2. 5 stars
    I baked this cake today and it turned out amazing.
    Very light, soft and so tasty.
    The combination of walnuts, sugar and cinnamon are simple but full of flavour.
    Thank you

4.37 from 156 votes (131 ratings without comment)

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