Cinnamon Coffee Cake
A moist and flavorful cinnamon coffee cake featuring layers of sweet batter, cinnamon-sugar filling, and crunchy walnuts. Perfect for breakfast or brunch, its warm spices and tender crumb make it a comforting treat for family gatherings or weekend indulgence.
Ingredients
Instructions
- In a large mixing bowl, cream butter and 2 cups of sugar until fluffy.
- Add vanilla extract and mix well.
- Add eggs one at a time, beating well after each addition.
- Combine flour, baking powder, baking soda, and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
- Spoon one-third of batter into a greased 10-inch tube pan.
- Combine cinnamon, remaining sugar, and chopped walnuts.
- Sprinkle one-third of the cinnamon-sugar-walnut mixture over the batter in the pan.
- Repeat layers two more times with the remaining batter and cinnamon-sugar-walnut mixture.
- Bake at 350°F (175°C) for 70 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes.
- Remove from pan and transfer to a wire rack to cool completely.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you want a nut-free version, you can simply omit the walnuts or substitute with chocolate chips for a different flavor. If you have no sour cream, Greek yogurt can work as a substitute while maintaining moisture.
Serving Suggestions
This Cinnamon Coffee Cake is perfect for brunch or as a delightful afternoon snack. Serve it alongside a fresh pot of coffee or tea for a comforting experience. It pairs beautifully with a fruit salad or whipped cream for added indulgence. For a sweeter touch, a drizzle of caramel sauce can elevate each slice.
Storage & Reheating
Store leftover Cinnamon Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Coffee Cake contains roughly 294 calories, with 5g protein, 66g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (56% of the Daily Value) and calcium (34% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 783mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the Cinnamon Coffee Cake a day in advance. Just ensure it is stored properly in an airtight container to maintain freshness. You can enjoy it at room temperature or reheat individual slices if preferred.
Can I freeze the leftovers?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before freezing. It can be stored for up to 3 months. Thaw it overnight in the refrigerator before serving for the best texture.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) per egg. This will help bind the ingredients while keeping the cake moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).