This cinnamon walnut coffee cake combines a moist, tender crumb with a rich, nutty streusel topping and delightful cinnamon walnut swirl, creating the perfect treat for coffee lovers and cake aficionados alike.

The aromatic blend of cinnamon and walnuts makes this cake a delightful accompaniment to your morning coffee or tea.

Whether you’re hosting a brunch, need a dessert for a gathering, or simply want something special to start your day, this coffee cake is sure to impress with its inviting flavors and satisfying texture.

Instructions

Preheat the oven and prepare the pan (10 minutes): Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan or a 9×9 inch square pan.
Make the cake batter (10 minutes): In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, beginning and ending with the flour mixture. Stir just until combined.
Prepare the cinnamon walnut swirl (5 minutes): In a small bowl, mix together the brown sugar, ground cinnamon, and chopped walnuts for the swirl.
Assemble the cake with the swirl (5 minutes): Pour half of the cake batter into the prepared pan. Sprinkle the cinnamon walnut swirl mixture evenly over the batter. Top with the remaining batter, using a knife or spatula to gently swirl the cinnamon mixture into the batter without completely mixing it in.
Prepare the streusel topping (5 minutes): In another small bowl, mix together the ingredients for the walnut streusel topping until crumbly.
Add the streusel topping and bake (35 minutes): Sprinkle the walnut streusel topping evenly over the top of the cake batter. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and serve (15 minutes): Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This makes it easier to slice and serve.

Notes

This coffee cake is best enjoyed fresh but can also be kept covered at room temperature for up to 2 days, making it perfect for make-ahead meal planning.

The streusel topping should be crunchy and golden, providing a delightful contrast to the soft cake beneath.

For an extra touch of decadence, you can drizzle the top with a simple vanilla glaze before serving.