Wake Up to a Perfectly Moist Walnut Coffee Cake Recipe
Dear coffee and walnut cake lovers,
I have an irresistible treat for you – a coffee cake enriched with crunchy walnuts. I am excited to share this recipe with you, as it is one of my favorites to bake and to indulge in.
This delectable cake is made with the perfect balance of sweet and nutty flavors that are sure to satisfy your taste buds. Every slice of this coffee walnut cake will have you coming back for more.
Whether you’re a fan of sweet treats or a lover of coffee and nuts, this recipe is made just for you. Not only will it fill your kitchen with a mouthwatering aroma, but it will also make a great dessert for any special occasion.
Are you ready to whip up the ultimate coffee and walnut cake? Let’s get started!
Why You’ll Love This Recipe
Are you in search of a heavenly and flavorful coffee cake recipe that is perfect for a morning or afternoon treat? If so, let me introduce you to my Walnut Coffee Cake Recipe. This recipe is the perfect combination of crunchy walnuts, aromatic cinnamon, and rich buttery flavors that will make your taste buds dance with joy.
Firstly, it features the finest quality walnuts that add a delightful crunch and nutty flavor to every bite. Secondly, the addition of cinnamon enhances the aroma and adds warmth to the flavors of our coffee cake recipe. Thirdly, we use both white sugar and brown sugar to give a perfect balance of sweetness and depth of flavor to our delicious cake.
Another standout ingredient is sour cream, which provides moisture and body to our cake. This ingredient adds richness while giving it an impeccable texture that simply melts in your mouth. The vanilla extract used in this recipe also gives it a subtle aroma which makes it even more tempting.
Finally yet importantly, this coffee cake recipe can be served alongside another hot beverage such as tea or coffee. It’s perfect for breakfast or brunch parties, but also for just treating yourself on a lazy morning.
In summary, if you are looking for an easy-to-make but exceptionally delicious coffee cake recipe then give my walnut coffee cake a try! It’s sure to bring joy to your taste buds and impress your family and friends at your next get-together.
Here are the ingredients you’ll need to make a delicious Walnut Coffee Cake:
- 2 cups of all-purpose flour
- 1 tsp of baking powder
- 1 tsp of baking soda
- Pinch of salt
- 1 cup (2 sticks) of unsalted butter at room temperature
- 1 cup of granulated sugar
- 3 free-range eggs
- 1 tsp of vanilla extract
- 1 cup of sour cream
- 1 cup of chopped walnuts
Cinnamon Walnut Layer:
- ⅓ cup of brown sugar
- 1 tsp of cinnamon
- Pinch of salt
- 2 cups of chopped walnuts
Maple Walnut Crunch:
- 1 cup of chopped walnuts
- ¼ cup of maple syrup
- Pinch of salt
- 2 tsp of instant coffee granules or espresso powder
- 4 tsp of warm water
- 2 cups icing or powdered sugar
Note: If you have dietary restrictions, try using vegan substitutes for eggs and butter, and use whole wheat or gluten-free flour.
The Recipe How-To
Now that we have all the ingredients for this delicious Walnut Coffee Cake, it’s time to get started on the recipe. Here are the step-by-step instructions on how to make this delectable treat.
Step 1: Preheat Your Oven and Prep Your Pans
Begin by preheating your oven to 350°F (175°C). While it’s heating up, grease a 9-inch (22 cm) cake pan with butter or cooking spray, and line it with parchment paper. This will ensure easy removal of the cake once done.
Step 2: Make the Walnut Layer
In a small bowl, stir together 1/3 cup (60 g) brown sugar, 1 teaspoon of cinnamon, and 1 cup (100 g) chopped walnuts. Set aside for later.
Step 3: Combine Dry Ingredients
In a large bowl, whisk together 2 cups (250 g) all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until well combined.
Step 4: Cream the Butter and Sugar
In a separate large bowl or stand mixer, cream together 1/2 cup (113g) unsalted butter and 3/4 cup (150g) granulated sugar until light and fluffy.
Step 5: Add Wet Ingredients
Add in 2 large eggs, one at a time, beating well after each addition. Then mix in 1 cup (240 ml) sour cream and 1 teaspoon of vanilla extract until well combined.
Step 6: Fold in the Dry Ingredients
Gradually fold in the dry ingredient mixture to the wet mixture until just combined.
Step 7: Add Half of the Walnut Layer Mix
Pour half of the batter into the prepared baking pan. Then sprinkle all of the walnut layer mix evenly over it.
Step 8: Add the Remaining Batter
Pour the remaining half of the batter on top of the walnut layer mix.
Step 9: Add Another Walnut Layer and Bake
Sprinkle the remaining walnut layer mix evenly over the top. Place your baking pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 10: Cool and Serve
Remove from oven and let cool in pan for 10 minutes. Then, invert onto a wire rack to cool completely. Once cooled, slice and serve with a hot cup of coffee.
And there you have it – a sweet and nutty treat perfect for any coffee break. Enjoy!
Substitutions and Variations
For those who want to experiment with different flavors, here are some substitutions and variations you can try for this delicious walnut coffee cake recipe:
– Maple Walnut Coffee Cake: Replace the white sugar in the recipe with maple syrup, and top the cake with a glaze made from powdered sugar and maple extract. Add chopped walnuts to the topping for an extra crunch.
– Cinnamon Walnut Loaf Cake: Skip the sour cream in the batter and add more milk instead. Sprinkle cinnamon sugar on top of the cake before baking, and add chopped walnuts to the batter.
– Chocolate Walnut Coffee Cake: Replace 1/2 cup of the flour in the batter with unsweetened cocoa powder. Top the cake with a chocolate buttercream frosting and sprinkle chopped walnuts on top.
– Vegan Coffee Cake: Use vegan substitutes for sour cream, butter, and eggs. You can make vegan sour cream by mixing cashews, water, lemon juice, and apple cider vinegar in a blender until smooth. Use vegetable oil instead of butter, and replace each egg with 1/4 cup unsweetened applesauce.
– Walnut Traybake: Double the recipe and bake it in a 9×13-inch baking pan instead of a round cake pan. Cut into squares and serve as a snack or dessert.
– Mary Berry Coffee Walnut Crunch Cake: Instead of using just walnuts in your topping mixture, throw in some hazelnuts, almonds or other favorite nuts to add some variety to your coffee cake.
Whether you’re looking for a twist on classic flavors or trying to accommodate dietary restrictions or preferences, these substitutions and variations will make your walnut coffee cake uniquely delicious!
Serving and Pairing
As a barista and lover of coffee, I believe that every great coffee cake deserves to be served with a delicious cup of coffee. The nutty flavor of the walnuts pairs perfectly with a rich, bold cup of coffee. I suggest brewing a strong cup of espresso or any other high-quality coffee because it will balance the sweetness of the cake.
Another pairing that I highly recommend is a cup of hot apple cider. The spicy flavor of cinnamon in the cake and the warmth of the apple cider create an exceptional experience for your taste buds.
For added indulgence, you can serve this cake with a dollop of whipped cream or vanilla ice cream on top. The creaminess contrasts perfectly with the crunchiness of the nuts, giving you an outstanding dessert experience.
This recipe can be served at any time of the day, whether you serve it as a sweet breakfast, afternoon tea treat or an evening dessert. You could even take slices of this walnut coffee cake on your next picnic or outdoor get-together for a tasty snack.
No matter how you choose to serve this delectable cake, I guarantee that it will quickly become one of your favorite desserts!
Make-Ahead, Storing and Reheating
Now that you’ve savoured every crumb of this delightful Walnut Coffee Cake, you may be wondering about the best way to store it or prepare it ahead of time. Worry not, dear reader, for I have some tips to keep your cake moist and flavourful for days to come.
Firstly, if you’re planning to make the cake ahead of time, you can store it in an airtight container at room temperature for up to 3 days. Be sure to let it cool completely before storing it. This will ensure that the moisture is locked in and that the cake remains fresh.
If you want to keep it for longer than three days, then wrap it tightly in plastic wrap and keep it in the fridge for up to a week. However, note that keeping the cake in the refrigerator can sometimes dry out the cake as well as alter its texture due to the cold.
When reheating, place a slice of the cake on a plate and microwave for about 10-15 seconds. This will warm up the cake without drying it out or making it rubbery.
Another option is setting your oven at 350°F (180°C) and placing slices of the cake onto a baking sheet once heated. Bake for only 2-3 minutes until just heated through.
Remember not to overheat as this may cause the cake to dry out or become tough.
Enjoy your scrumptious Walnut Coffee Cake as many times as your heart desires without sacrificing its perfect taste!
Tips for Perfect Results
To ensure that your walnut coffee cake turns out perfectly each time, keep these tips in mind during the baking process.
Firstly, it is important to accurately measure all of the ingredients. This is particularly crucial when it comes to leavening agents such as baking powder and baking soda, which can cause the cake to turn out dense or flat if not used in the correct quantities.
Secondly, be sure to mix the batter thoroughly but gently. Overmixing can lead to a tough cake, while undermixing can leave pockets of ingredients throughout the finished product. I recommend mixing until just combined, and then folding in the chopped walnut pieces and cinnamon.
Thirdly, don’t skimp on the butter! A good amount of unsalted butter will ensure a moist and tender crumb. Room temperature butter works best for creaming with the sugar to get a lighter texture When creaming, be sure not to overbeat mixture.
Fourthly, take care not to overbake the cake. It’s easy to let it go too long in the oven and come out dry. Check it early with a toothpick test inserted in the center. The cake is done when there are just a few moist crumbs clinging to it.
Finally, let your walnut coffee cake cool completely before slicing into it for serving- this will allow time for the flavors to combine and for any residual heat that may still be present in the cake to dissipate.
Follow these tips and you’ll have a delicious and perfectly textured walnut coffee cake every time you bake it!
In conclusion, if you are craving a sweet and nutty treat that is perfect for breakfast or any other time of day, then this Walnut Coffee Cake Recipe is definitely worth trying. With its delicious blend of cinnamon, white sugar, brown sugar, and walnuts, this cake is sure to win over the hearts of anyone who tries it.
And the best part? This recipe is versatile and can be customized to suit your specific tastes and preferences. Whether you want to try out different substitutions or variations or experiment with different serving and pairing options, the possibilities are endless.
So start baking today and treat yourself to a slice of this delicious coffee cake. You won’t regret it!
Walnut Coffee Cake Recipe
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter or 1 cup margarine, softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup sour cream (can use reduced fat or "light")
- 1 cup walnuts, chopped
- 1/3 cup brown sugar, lightly packed
- 1/4 cup white sugar
- 1 teaspoon cinnamon
- 1 cup walnuts, chopped
- Grease two 8x8 square pans (or two 8" rounds, or one 9x13).
- Mix flour, baking powder, baking soda& salt together; set aside.
- Cream margarine and the 1cup sugar until light & fluffy.
- Add eggs& vanilla; beat thoroughly.
- Blend in sour cream alternately with flour mixture; stir in nuts.
- Divide& spread batter evenly in pan (s).
- Combine topping ingredients& sprinkle on top of batter.
- Bake at 350 for 35-40 minutes (40-45 if using 9x13).
- Notes: Topping is very crumbly; it can be used as streusel in middle of cake if desired.
- Also, this cake freezes well!