Walnut Cinnamon Coffeecake
A moist, flavorful coffeecake with crunchy walnut cinnamon topping, perfect for breakfast or brunch, appealing to those who enjoy warm spices and nutty textures.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Lightly oil an 8-inch square pan.
- In a small bowl, combine chopped walnuts, brown sugar, and cinnamon; set aside.
- In a separate bowl, mix together flour, sugar, salt, baking powder, and baking soda until well blended.
- In a third bowl, whisk together vegetable oil, buttermilk, egg, and vanilla.
- Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
- Pour batter into the prepared pan and evenly sprinkle the walnut cinnamon mixture on top.
- Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For added flavor, try toasting the walnuts before chopping them. If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar (1 cup milk + 1 tablespoon vinegar, let sit for 5 minutes). To enhance the cinnamon flavor, consider adding a pinch of nutmeg to the batter. Be careful not to overmix when combining wet and dry ingredients to ensure a light, fluffy texture.
Serving Suggestions
This Walnut Cinnamon Coffeecake is perfect for breakfast or as an afternoon snack. Serve it warm, dusted with powdered sugar, or alongside a dollop of whipped cream. It pairs beautifully with a cup of coffee or tea. Consider serving it with a side of fresh fruit for a delightful contrast, or alongside a slice of Deanna'S Banana Nut Bread for a brunch spread.
Storage & Reheating
Store any leftover coffeecake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply microwave individual slices for about 15-20 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Cinnamon Coffeecake contains roughly 272 calories, with 5g protein, 19g carbohydrates, and 17g fat. It is a good source of calcium (13% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 564mg per serving (25% 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 coffeecake ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just be sure to let it sit at room temperature for about 30 minutes before baking. This will help ensure even baking and a nice rise.
What can I use instead of walnuts?
If you have nut allergies or simply want to try something different, you can substitute walnuts with pecans or even sunflower seeds for a nut-free option. You can also omit the nuts entirely and add extra cinnamon for flavor.
How can I tell when the coffeecake is done baking?
The coffeecake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If it comes out with wet batter, it needs more time in the oven. Keep an eye on it to avoid overbaking.
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).