Coffee cakes are a fun way to start your day and we especially love making them on the weekend, in preparation of the busy week to come; whip up a batch on Sunday and then all you have to do is warm up a square in the microwave before heading out Monday morning!
While we love a similar fruity version, there’s something about the classic cinnamon walnut flavor that really wins us over and keeps us coming back to this particular variation. This coffee cake tastes delicious, can easily be lightened up by substituting non-fat buttermilk and sour cream, and/or using an egg substitute, and we knowing we’re just a little while away from such warm, comforting goodness!
Walnut Coffee Cake
- 2 3/4 cups all-purpose flour
- 1 cup sugar
- 1 cup buttermilk
- 1 cup walnuts, roughly chopped
- 1/2 cup brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup sour cream
- 3 eggs
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat oven to 350º and lightly grease a 9-inch square pan or bundt pan.
- In a small bowl, combine walnuts, brown sugar and cinnamon. Toss together and set aside.
- In a separate bowl, mix together flour, baking soda, baking powder and salt. Set aside.
- Cream together sugar and butter in a large bowl or mixer. Beat for 3-4 minutes, or until fluffy and lightened in color.
- One at a time, beat in eggs (waiting until each is incorporated before adding the next) and vanilla extract.
- Alternate between adding dry ingredients, buttermilk and sour cream to the egg mixture, beginning and ending with the flour mixture.
- Scrape down sides and mix until just incorporated.
- Pour 1/2 batter into greased baking dish, then sprinkle 1/2 brown sugar/walnut mixture evenly over the top.
- Pour remaining batter over the walnut layer, then top with remaining brown sugar mixture.
- Place baking dish in oven and cook for 45-50 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven and let cool 15 minutes before cutting into squares and serving.
Recipe adapted from Williams-Sonoma