Walnut Sour Cream Coffee Cake

Walnut Sour Cream Coffee Cake
  • PREP TIME
    20 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs 5 mins
  • SERVING
    12 People
  • VIEWS
    172

Wake up to the comforting aroma of this Walnut Sour Cream Coffee Cake! A delightful balance of sweet and tangy, with a crunchy walnut topping that adds a perfect textural contrast. Perfect for a weekend brunch or an afternoon treat.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    44 g
  • Cholesterol
    66 mg
  • Fiber
    1 g
  • Protein
    5 g
  • Saturated Fat
    8 g
  • Sodium
    324 mg
  • Sugar
    25 g
  • Fat
    16 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan, springform pan, or tube pan to prevent sticking. (5 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, using an electric mixer, cream together 1 cup of sugar and the softened butter until light and fluffy. (3-5 minutes)

Image Step 03
03 Step

Recipe View Gradually add the flour, sour cream, beaten eggs, vanilla extract, baking powder, baking soda, and salt to the creamed mixture. Mix until just combined; avoid overmixing. (3-5 minutes)

Image Step 04
04 Step

Recipe View In a separate small bowl, combine the chopped walnuts, 1/2 cup of sugar, and ground cinnamon. Stir until well mixed. (2 minutes)

Image Step 05
05 Step

Recipe View Pour half of the coffee cake batter into the prepared pan, spreading it evenly. Sprinkle half of the walnut topping mixture over the batter. (3 minutes)

Image Step 06
06 Step

Recipe View Carefully pour the remaining batter over the walnut topping, and then sprinkle the remaining walnut topping evenly over the top. (3 minutes)

Image Step 07
07 Step

Recipe View Bake in the preheated oven for approximately 45 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on the pan used; check for doneness after 40 minutes. (45 minutes)

Image Step 08
08 Step

Recipe View Let the coffee cake cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. (10 minutes)

For a richer flavor, use full-fat sour cream.
Toast the walnuts lightly before chopping to enhance their nutty flavor.
A streusel topping can be added for extra sweetness and texture.
Store leftover coffee cake in an airtight container at room temperature for up to 3 days.

Marta Walter

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 57 Ratings)
Total Reviews: (4)
  • Oliver Bechtelar

    I found that baking it in a springform pan made it look extra fancy for brunch.

  • Eldred Blick

    I added a streusel topping with oats and it was a huge hit!

  • Jarvis Powlowski

    This recipe is amazing! So easy to follow and the coffee cake came out perfectly moist and delicious.

  • Rosalyn Stokesbogan

    My family loved this! Will definitely be making it again.

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