Cinnamon Walnut Coffee Cake
A moist cinnamon walnut coffee cake with a tender crumb and crunchy topping, perfect for breakfast, brunch, or dessert, featuring warm spices and toasted walnuts.
Ingredients
Instructions
- Preheat oven to 350°F and grease a 9 x 13-inch pan.
- Mix flour, salt, 1 teaspoon of cinnamon, ginger or allspice, brown sugar, sugar, corn oil, baking powder, baking soda, and beaten egg.
- Remove 1/4 of this mixture and set aside for topping.
- Add chopped walnuts and 1 teaspoon cinnamon to the set-aside mixture for the topping.
- To the remaining mixture, add buttermilk and mix well (small lumps are okay).
- Pour the batter into the prepared pan.
- Sprinkle the walnut cinnamon topping evenly over the batter.
- Bake at 350°F for 33 to 35 minutes until the topping is light brown.
- Allow to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider toasting the walnuts before adding them to the batter. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Using a mix of whole wheat and all-purpose flour can add a nice texture. To enhance the cinnamon flavor, feel free to increase the cinnamon to 2 teaspoons in the batter.
Serving Suggestions
This coffee cake is perfect for brunch or as an afternoon snack. It pairs beautifully with a hot cup of coffee or tea. Consider serving it alongside fresh fruit or a dollop of whipped cream for an extra treat. For a festive touch, try topping it with Orange Cream Cheese Frosting for a delightful twist.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, or freeze individual slices wrapped in plastic wrap and foil for up to 3 months. To reheat, microwave a slice for about 15-20 seconds or warm it in the oven at 350°F for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Walnut Coffee Cake contains roughly 328 calories, with 5g protein, 29g carbohydrates, and 23g fat. It is a good source of protein (11% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 986mg per serving (43% 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 use a different type of nut in this recipe?
Yes, you can substitute walnuts with pecans or almonds if you prefer. Each nut will lend a different flavor and texture to the cake, making it uniquely your own. Just make sure to chop them to similar sizes as walnuts for even distribution.
Is it possible to make this coffee cake gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour. Make sure the blend contains xanthan gum for better texture. The other ingredients remain the same, ensuring you still enjoy the delicious flavors of this cinnamon walnut coffee cake.
How can I tell when the coffee cake is done baking?
The coffee cake is done when the topping is light brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Be careful not to overbake it, as this can result in a dry texture. Keep an eye on it during the last few minutes of baking.
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).