Cinnamon Walnut Coffee Cake


Can someone please tell me why this is called coffee cake when there is no sign of any coffee in this recipe?  Is it like a peanut, where it’s not a pea or a nut?  So confusing! Regardless of its name, this pastry is just plain yummy. If you like cinnamon and walnuts, this the thing for you. I would definitely suggest you eat this warm though. It really brings out the warmth of the cinnamon flavor.

As all the ingredients were mingling in the mixing bowl, I was concerned that it was looking too dry because the batter started to pull away from the sides of the bowl.  I then remembered that I hadn’t put in the last ingredient, sour cream.  That was key!

Once the sour cream was in, it changed the entire look of the batter.  It went from cookie dough consistency to that of pudding. I couldn’t resist putting my pinkie into the bowl for a taste.  I could’ve eaten the whole thing with a spoon, but then my family wouldn’t have had anything for breakfast the next morning. Ohhh, the sacrifices of a mother!

Cinnamon Walnut Coffee Cake

Filling and topping

1 cup finely chopped walnuts

1/3 cup granulated sugar

2 tsp ground cinnamon


2 ¾ cups flour

1 tsp baking powder

½ tsp salt

3 large eggs

2 cups granulated sugar

1 cup canola or corn oil

2 tsp vanilla extract

1 cup sour cream

powdered sugar (for dusting)

Preheat oven to 350F.  Oil the bottom of 1ox15x2 pan. Line the bottom with parchment paper and oil the paper.

To make the filling and topping, in a bowl, stir together the walnuts, sugar, and cinnamon. Set aside.

In a mixer, combine the eggs and granulated sugar.  Beat on medium speed until the mixture is light in color and fluffy, about 2 minutes. Slowly add the oil and vanilla and beat on low speed.  Add the dry ingredients and beat on low speed just until incorporated. Mix in the sour cream just until no white streaks remain.

Pour about 2/3 of the batter into the prepared pan and smooth the top with the rubber spatula.  Set aside ¼ cup of the walnut-cinnamon mixture to use as a topping.  Sprinkle the remaining mixture evenly over the batter.  Insert a small knife about halfway into the batter and gently swirl it through the walnut-cinnamon filling to create a swirled effect.  Pour the remaining batter evenly over the filling and smooth the top with the spatula.  The batter will not cover the filling completely.  Sprinkle evenly with the reserved topping.

Bake about 35 minutes or until toothpick inserted into the center of the cake comes out clean. Let cool for 15 minutes. Dust the cake with powdered sugar.

Makes 24 squares.


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