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.
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.
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.
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 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. 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.
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.
FAQs
I would probably 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.
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!
More delicious Coffee Cakes
Cinnamon Walnut Coffee Cake
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)**
- 1¼ cups sugar
- 3 large eggs (room temperature)
- 1½ cups greek yogurt (room temperature)
- 1½ 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
Nutrition
Re published from December 2014.
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
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.
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!
Hi Rita, sure that would work. Let me know how it goes.
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.
Hi Marion, so glad everyone enjoyed it, it’s a favourite of our too. Have a great week. 🙂
Awesome recipe…i do not like butter..is it possible to replace it with olive oil or any vegetable oil??? thanks
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.
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.
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.
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.
Hi Susan, thanks so much glad you enjoyed, I think I need to make it again soon. Have a great weekend.
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?
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
I baked this cake every one loved it asked for the recipe. Thank you…
Hi Nurcan, so glad you enjoyed it and everyone else. Have a wonderful Christmas.
My thanks all the way from Belize! Great recipe! 🙂
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! 🙂
Thanks so much Sabrina, so glad you enjoyed it. Have a wonderful weekend. 🙂
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
Oh my gosh I am so sorry Jenn, Yes a miss calculation on my part. I doubled it. Sorry about that.
Hi can you tell me the quantity of coffee to use please? I am looking forward to baking this. Thank you Alison
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.
What does that mean? is 3 cups the correct amount of flour or should it be 1.5 cups? I just finished baking it and it’s out of the oven and sitting in the pan still but my batter was so heavy I was thinking this could not possibly work.
Hi Jon, the recipe is 3 cups of flour. The batter is quite heavy. How did it go?
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
Hi Joeann, Im sure it will be fine, but good luck anyway and let me know. Happy Sunday!
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!
Hi Vanessa, a regular cake pan will work just fine probably best a 9 or 10 inch pan. Have a great weekend.
I made this coffee cake this past weekend and it was absolutely delicious! What a great recipe! Thank you!
Hi Mary J, thanks, glad you enjoyed it, anything with cinnamon is fine by me. 🙂
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
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.