Cinnamon-Walnut Sour Cream Coffee Cake

Description

Indulge in the rich flavors of the Cinnamon-Walnut Sour Cream Coffee Cake, a delightful treat that perfectly complements your morning brew or serves as a splendid afternoon snack. This exquisite recipe layers smooth sour cream batter with a crunchy cinnamon-walnut streusel topping, striking a delectable balance between creamy and crisp textures.

Ingredients

For the Streusel Topping:

• 1 cup all-purpose flour
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons cinnamon
• 1/2 cup butter (1 stick), cold and cut into pieces
• 3/4 cup chopped walnuts

For the Sour Cream Coffee Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups sour cream

Step-by-step Directions

1. Preparing the Oven and Pan

Preheat your oven to 350 degrees Fahrenheit. Grease a 9×9 inch baking dish with nonstick baking spray.

2. Making the Streusel Topping

In a bowl, combine 1 cup all-purpose flour, 1 cup brown sugar, 1/4 cup granulated sugar, and 2 tablespoons cinnamon. Cut the 1/2 cup of cold butter into the dry ingredients using a pastry cutter until you achieve coarse crumbs. Fold in 3/4 cup chopped walnuts and set aside.

3. Mixing the Coffee Cake Batter

In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. In a stand mixer fitted with a paddle attachment, cream together 1/2 cup butter and 1 cup granulated sugar until light and fluffy. Reduce the mixer’s speed to low and incorporate the eggs one at a time, followed by the vanilla extract. Alternately add the flour mixture and 1 1/4 cups sour cream in three parts, ensuring each addition is fully incorporated before proceeding.

4. Assembling the Cake

Pour half of the coffee cake batter into the prepared baking dish, spreading evenly. Sprinkle half of the streusel topping over this layer. Carefully spread the remaining batter over the streusel before topping with the remaining streusel.

5. Baking

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Servings & Preparation Time

This recipe serves approximately 9-12 people and has a total preparation and cooking time of around 55 minutes.

Tips for Storage & Reheating

• Storage: Wrap the cooled coffee cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
• Reheating: If refrigerated, let the cake reach room temperature or warm slightly in a microwave for a few seconds before serving to enhance flavor and texture.

Conclusion

The Cinnamon-Walnut Sour Cream Coffee Cake is an ultimate comfort food, bringing a touch of indulgence to your everyday coffee ritual or special gatherings. With its moist texture, rich flavor, and enticing aroma, this coffee cake promises to satisfy all your sweet cravings.

Cinnamon-Walnut Sour Cream Coffee Cake

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• Author: Dulcia
• Total Time: 55 minutes
• Yield: 9-12 servings 1x

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Description

Indulge in the rich flavors of the Cinnamon-Walnut Sour Cream Coffee Cake, a delightful treat that perfectly complements your morning brew or serves as a splendid afternoon snack. This exquisite recipe layers smooth sour cream batter with a crunchy cinnamon-walnut streusel topping, striking a delectable balance between creamy and crisp textures.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons cinnamon
• 1/2 cup butter (1 stick), cold and cut into pieces
• 3/4 cup chopped walnuts
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups sour cream

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Instructions

1. Preparing the Oven and Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×9 inch baking dish with nonstick baking spray.
2. Making the Streusel Topping: In a bowl, combine 1 cup all-purpose flour, 1 cup brown sugar, 1/4 cup granulated sugar, and 2 tablespoons cinnamon. Cut the 1/2 cup of cold butter into the dry ingredients using a pastry cutter until you achieve coarse crumbs. Fold in 3/4 cup chopped walnuts and set aside.
3. Mixing the Coffee Cake Batter: In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. In a stand mixer fitted with a paddle attachment, cream together 1/2 cup butter and 1 cup granulated sugar until light and fluffy. Reduce the mixer’s speed to low and incorporate the eggs one at a time, followed by the vanilla extract. Alternately add the flour mixture and 1 1/4 cups sour cream in three parts, ensuring each addition is fully incorporated before proceeding.
4. Assembling the Cake: Pour half of the coffee cake batter into the prepared baking dish, spreading evenly. Sprinkle half of the streusel topping over this layer. Carefully spread the remaining batter over the streusel before topping with the remaining streusel.
5. Baking: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.