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 (375 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 (250 grams)
- 3 large eggs
- 1 1/2 cups greek yogurt (365 grams)
- 1 1/2 teaspoons vanilla
Instructions
- Pre-heat oven to 350° (180° celsius), grease & flour 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.
Lena says
Looks delicious! Am I missing the recipe for the “batter” and “topping”?
Rosemary says
Hi Lena, thanks, batter and topping are written in the recipe card, which is at the bottom of the post. Hope that helps. Let me know.
Amber Afeman says
Hi,
Do you spray your pans with cooking spray, or shortening and flour them, or do nothing at all?
Thanks!
Rosemary says
Hi Amber, I always grease (vegetable oil) and flour my pans. I cooking have spray. 🙂
Abbie Smith says
Where is the coffee in this??
Rosemary says
Hi Abbie, it’s called coffee cake because it usually eaten with a cup of coffee. 🙂
Abby says
Looks delicious! Have you ever tried muffin tin instead of the tube pan? If so, what adjustments would you recommend?
Rosemary says
Hi Abby, I have not made muffins with it, but I don’t see why it wouldn’t work, start by baking them for about 30 minutes, check at 25 (of course it also depends on the size of your muffin tin). Let me know how it goes.
Suzanne Edwards says
After I retired, I took up baking. I’m still fairly new to it, about a year and found your Walnut Cinnamon Coffee Cake. Recently my husband gave me a Kitchenaide stand mixer and I have made this recipe four times and counting! It has turned out perfectly each time and I have had multiple requests for the recipe. The directions are clear, logical and I appreciate the weights being given. For me, weighing everything that I can gives me more consistent results. I had a friend retire and he requested this cake as a gift! Thank you very much for sharing it with us!
Rosemary says
Hi Suzanne, thanks so much, and I totally agree, I wish everyone used weights. Take care and have a great weekend.
judith judge says
can i use sour cream instead of yogurt and if so will it be as good
Rosemary says
Hi Judith yes you can although the taste might be a little different. Sour cream has a more tangy taste whereas yogurt is a bit sweeter. Let me know how it goes.
Marci says
Can’t wait to try recipes.
Rosemary says
Thanks Marci, let me know how it goes.
Denise Shafeie says
I m reading the recipe but where does the coffee come in??
Rosemary says
Hi Denise there is no coffee it is just a term used to describe a cake that is eaten when drinking coffee. 🙂
RONNIE GURNEY says
Rosemary,
Where have you been all my baking life?! Seriously, your Cinnamon Walnut Coffee Cake is the rage in my family: my grown sons request this cake for their own homes. Sliced and frozen, I warm each piece in the Breville toaster oven, 5 minutes, 350 degrees. One son eats it right out of the freezer!
I returned to your website to find additional recipes. Thank you so much!!
Best,
Ronnie
Rosemary says
Hi Ronnie, thanks so much, so glad everyone enjoyed it. I love frozen cookies, so I can understand your son. 🙂 Have a great week.
Julia Jimenez says
I would like to replace the yogurt with butter milk for a moister cake. Can I do that?
Rosemary says
Hi Julia, yes you can substitute with buttermilk 1 for 1. Let me know how it goes.
Dovey says
Can i use a Bundt pan for this?
Rosemary says
Hi Dovey yes you can, just make sure the pan is the right size, the batter should fill to 2/3 full. Hope you like it.
Roberta says
Could i use Sour Cream to replace the yogurt ? How would that make the cake taste or texture different ?
My mom used to make this cake and she used
Sour Cream and it was delicious
Rosemary says
Hi Roberta, yes you can substitute with sour cream. Other readers have done it and loved it. Let me know how it goes.
Sandra says
Hi Rosemary,
Could I use a 8” spring form cake tin instead of the 10” tube pan which was used?
Rosemary says
Hi Sandra, sure that would work. I hope you enjoy it.
Paula R says
Cake was moist and tasty. I personally didnt like the strudel on the top. Otherwise great.
Ricci says
How should I adjust the recipe for a 8×8 inch square pan? 🙂
Rosemary says
Hi Ricci, this recipe will fit 2 8 inch square pans, but it isn’t a good idea to half it. Hope that helps.
Ricci says
Hi rose,
Thanks for your reply.
Could you advise then how to adjust the recipe to fit 1 8 inch square pan please? 🙂
Rosemary says
Hi Ricci, I would half the ingredients, for the eggs use 2 instead of 3. Let me know how it goes.
Ricci says
Hi rose,
Tried the cake today and although the batter didn’t turn out like yours (less viscous), it’s absolutely tasty ,moist and fluffy !
Best recipe I’ve tried so far, thank you! 🙂
Rosemary says
Hi Ricci, thanks so much, so glad you enjoyed it. Take care.