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Cinnamon Walnut Coffee Cake
The delicious combination of walnuts and cinnamon make this the perfect coffee cake.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 18 slices
Calories: 285 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American
Ingredients
TOPPING
- 3/4 cup sugar
- 1 tablespoon cinnamon
- 3/4 cup coarsely chopped walnuts*
*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 eggs (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.
Cup of Yum
FOR THE TOPPING
- In a small bowl combine the sugar, cinnamon and walnuts.
Cup of Yum
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
- To roast the nuts, place them in a single layer on an ungreased baking / cookie sheet. Bake 5 to 8 minutes in a pre-heated 350F (180C) oven or until they are golden brown, remove immediately from pan to cool. Then coarsely chop.
- With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky batter, which will help to create a light tender baked good.
- Instead of greek yogurt you could substitute with regular yogurt or sour cream both with a 1-1 substitution.
- As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days. If you store it in the fridge, wrap tightly to keep it from drying out. It will keep for up to 5-6 days in the fridge.
- To freeze the cake, be sure to cool it completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving.
Nutrition Information
Calories
285kcal
(14%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
52mg
(17%)
Sodium
203mg
(8%)
Potassium
116mg
(3%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
285IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18slices
Amount Per Serving
Calories 285
% 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.