Are you ready to bake the most irresistible cinnamon walnut coffee cake? This recipe isn't just about throwing ingredients together; it's about crafting a moist, flavorful, and perfectly textured cake that will impress even the most discerning coffee cake connoisseur. We'll cover everything from ingredient selection to baking tips, ensuring you achieve coffee cake perfection.
What Makes This Cinnamon Walnut Coffee Cake Recipe Special?
This isn't your average coffee cake recipe. We've focused on creating a balance of textures and flavors. The cake itself is wonderfully moist, thanks to a careful blend of wet and dry ingredients. The streusel topping is crunchy and buttery, offering a delightful contrast to the soft interior. And the generous addition of walnuts and cinnamon provides a warm, inviting spice that perfectly complements the sweetness of the cake.
Ingredients You'll Need:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped walnuts
- 2 teaspoons ground cinnamon
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
Step-by-Step Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
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Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for the cake.
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Cream Butter & Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is crucial for a tender cake.
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Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
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Alternate Wet & Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
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Fold in Walnuts & Cinnamon: Gently fold in the chopped walnuts and cinnamon.
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Prepare the Streusel: In a separate bowl, combine the flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
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Assemble & Bake: Pour the cake batter into the prepared pan. Sprinkle the streusel topping evenly over the batter.
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Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool & Serve: Let the cake cool in the pan for at least 10 minutes before cutting and serving. Enjoy warm or at room temperature with a cup of coffee (or tea!).
Frequently Asked Questions (FAQ)
Can I use other nuts besides walnuts?
Absolutely! Pecans, almonds, or even a mix of nuts would work wonderfully in this recipe. Feel free to experiment and find your favorite combination.
How can I make this cake even moister?
Adding a tablespoon or two of applesauce or sour cream to the batter can help increase moisture. You could also try using a little extra buttermilk.
Can I make this cake ahead of time?
Yes, this cake can be baked a day or two in advance. Store it in an airtight container at room temperature.
What type of pan should I use?
A 9x13 inch baking pan is recommended, but you could also use a bundt pan if you prefer. Adjust baking time as needed depending on the pan size.
Can I freeze this coffee cake?
Yes, you can freeze this coffee cake. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
This recipe delivers a delicious and unforgettable cinnamon walnut coffee cake. The perfect balance of flavors and textures makes it ideal for brunch, dessert, or any time you crave a comforting treat. Happy baking!
