Cinnamon Walnut Coffee Cake
User Reviews
4.4
Cinnamon Walnut Coffee Cake
Description
The Cinnamon Walnut Coffee Cake combines a smooth, tender batter made from cake flour and Greek yogurt with a fragrant cinnamon sugar and walnut topping. The alternating layers of batter and topping in a bundt pan create a marbled effect and a varied texture, where the toasted walnuts provide crunch and the cinnamon sugar adds warmth. Baking at 350°F until a toothpick comes out mostly clean ensures a moist and evenly cooked center. The cake's richness comes from butter and eggs, while the yogurt adds slight tang and moisture.
The topping's walnuts can be roasted beforehand to deepen their flavor, and the cake remains best kept at room temperature to retain softness. It can be stored for several days wrapped or frozen for longer storage, allowing flexibility for advance preparation or leftovers. This cake suits brunch spreads, casual coffee breaks, or light dessert offerings, offering a combination of soft cake and crunchy topping that appeals to a variety of tastes.
Ingredients
TOPPING
- 3/4 cup sugar
- 1 tablespoon cinnamon
- 3/4 cup walnuts coarsely chopped
*Approximately 1¼ whole walnuts equal ¾ cup coarsely chopped. You might want to roast them before chopping.
FOR THE CAKE
- 3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- ¼ teaspoon salt
- 3/4 cup butter softened
- 1¼ cups sugar
- 3 large egg room temperature
- 1½ cups Greek yogurt room temperature
- 1½ teaspoons vanilla
*To make your own cake flour, for every cup of all purpose remove 2 tablespoons and substitute with corn starch, whisk together to remove any lumps.
**If you use unsalted butter then add ½ teaspoon of salt.
Instructions
- Pre-heat oven to 350° (180° celsius), grease & flour a 10" (4 liter) tube/bundt pan.
FOR THE TOPPING
- In a small bowl combine the sugar, cinnamon and walnuts.
FOR THE CAKE
- In a medium bowl whisk together the flour, baking powder, baking soda and salt.
- In a large bowl cream the butter and sugar at medium speed until fluffy 2-3 minutes, add the eggs, one at a time, beating until light and creamy, 2 minutes.
- Add the dry ingredients alternately with the greek yogurt and vanilla to the creamed mixture, beat until smooth.
- Spread half the batter in the prepared tube/bundt pan, spoon ⅔ of the topping over batter. Cover with remaining batter and top with remaining topping.
- Bake for approximately 50-60 minutes or until inserted toothpick comes out clean or a few crumbs attached. After 45-50 minutes if it is not done but is becoming too brown cover with foil and continue to bake. Cool in the pan, then remove to a clean plate. Enjoy!
Notes
- Roast walnuts in a 350°F oven for 5-8 minutes until golden, then cool before chopping to enhance their flavor in the topping.
- Use room-temperature ingredients like eggs and yogurt to help the batter mix smoothly and produce a tender crumb.
- Substitute Greek yogurt with regular yogurt or sour cream in equal amounts if preferred.
- Store unfrosted cake wrapped at room temperature for up to 3 days or in the refrigerator for 5-6 days to preserve freshness.
- To freeze, fully cool the cake, wrap tightly in plastic or foil, then freeze up to 2 months; thaw in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18slices
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 52mg | 17% |
| Sodium | 203mg | 8% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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