Cinnamon Walnut Coffeecake

Cinnamon Walnut Coffeecake

Cinnamon Walnut Coffeecake

Cinnamon Walnut Coffeecake and don’t forget the sour cream and the double vanilla that makes this breakfast bundt cake a winner for sure!

Sour cream adds a creaminess and tang to cake recipes that nothing else can quite compare!

And double vanilla…. well… C’mon!

Walnuts, cinnamon and brown sugar swirled through the middle!

If that description isn’t enough to make you break out the ol’ Bundt Pan then take a look at the picture again!

You can change up the nut if you are not a fan of walnuts. I love using pecans as a substitute sometimes.

I almost added chocolate chips, but I thought “let me stop putting chocolate chips in every last thing I bake! Can I please!??”

So I have spared you the chocolate chips…for now!

I know some of you will ask me what you can use in place of the sour cream and the best alternative is yogurt or even buttermilk for a lower fat option.

For those who want to VEGANIZE this fabulous bundt cake~ read to the bottom!

I have also been asked “where is the coffee?” Since it seems that “coffeecake” is a USA phenomenon.

The term coffeecake simply refers to a type of muffin-like cake that is typically served at breakfast or with a cup of coffee.

No actual coffee in the recipe, just a cake that is served “with” coffee.

Yeah I know~ we Americans are weird like that! 🙂

So whether you want to serve this up for breakfast, lunch, dessert or midnight snack~ it is up to you (and yes I have eaten this at all of those events).

You will not want to miss out on this new recipe for Cinnamon Walnut Coffeecake!

5.0 from 4 reviews
Sour Cream Walnut Coffeecake
 
Prep time
Cook time
Total time
 
Have all ingredients at room temperature before mixing for best results
Prepare a 12-Cup Bundt pan generously with Pan Grease
Preheat oven to 350°F
Serves: 1- 12cup Bundt Cake
Ingredients
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons
  • Baking Soda 1½ teaspoon
  • Salt ½ teaspoon (3g)
  • Unsalted Butter 1½ cup (340g)
  • Granulated Sugar 1½ cups (300g)
  • Eggs large 3 (150g)
  • Vanilla Extract 3 teaspoons (15ml)
  • Vanilla Bean 1
  • Sour Cream 1½ cups (340g)
  • Light or Dark Brown Sugar ½ cup (105g)
  • Ground Cinnamon 1½ teaspoons
  • Chopped Toasted Walnuts ¾ cup
  • Icing Sugar Glaze Optional* 1 cup confectioners sugar with 2 tablespoons milk or water
Instructions
  1. Combine the brown sugar, cinnamon & cooled toasted chopped walnuts together - reserve
  2. Scrape the vanilla beam seeds into the granulated sugar and work it through with your fingertips to distribute evenly
  3. Cream the butter and vanilla sugar until light and fluffy (approx 5 minutes)
  4. Combine the eggs with the vanilla extract and then add slowly to the creamed butter/sugar mixture.
  5. Be sure to scrape the bottom & sides of the bowl often if you do not have a metro blade attachment as I do in the video.
  6. Add the sifted flour, baking powder, soda and salt all at once and mix just until combined
  7. Add the sour cream last mix well.
  8. Fill the greased bundt pan with half of the batter and spread it evenly then layer with the walnut cinnamon mixture
  9. Layer the remaining cake batter on top and spread evenly
  10. Bake in preheated 350°F oven for 20 minutes and then turn the oven temperature down to 325°F for another 30-40minutes or until a toothpick inserted into the center comes out clean
  11. Cool in the pan and then turn out onto a cooling rack to cool completely
  12. Glaze with optional sugar glaze by combining the confectioners sugar with the water or milk to a pourable glaze
Notes
Coffeecake can be stored at room temperature for up to 4 days in an airtight container

Store for up to 8 days in the refrigerator wrapped well

Freeze wrapped well for up to 2 months
VEGANIZE THIS RECIPE!
5.0 from 4 reviews
Vegan Sour Cream Walnut Coffeecake
 
Prep time
Cook time
Total time
 
Have all ingredients at room temperature before mixing for best results
Prepare a 12-Cup Bundt pan generously with Pan Grease
Preheat oven to 350°F
Serves: 1- 12 cup Bundt Cake
Ingredients
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons
  • Baking Soda 1½ teaspoon
  • Salt ½ teaspoon (3g)
  • Earth Balance Buttery Sticks1½ cup (340g)
  • Granulated Sugar 1½ cups (300g)
  • Ground Flax Seeds 3 Tablespoons (24g)
  • Hot Water 9 Tablespoons (140ml)
  • Vanilla Extract 3 teaspoons (15ml)
  • Vanilla Bean 1
  • Vegan Sour Cream 1½ cups (340g)
  • Light or Dark Brown Sugar ½ cup (105g)
  • Ground Cinnamon 1½ teaspoons
  • Chopped Toasted Walnuts ¾ cup
  • Icing Sugar Glaze Optional* 1 cup confectioners sugar with 2 tablespoons almond milk or water
Instructions
  1. Combine the brown sugar, cinnamon & cooled toasted chopped walnuts together - reserve
  2. Combine the ground flax with the hot water and let stand to thicken for about 10 minutes
  3. Scrape the vanilla beam seeds into the granulated sugar and work it through with your fingertips to distribute evenly
  4. Cream the earth balance buttery sticks and vanilla sugar until light and fluffy (approx 5 minutes)
  5. Slowly add the flax eggs & vanilla extract to the creamed mixture.
  6. Be sure to scrape the bottom & sides of the bowl often if you do not have a metro blade attachment as I do in the video.
  7. Add the sifted flour, baking powder, soda and salt all at once and mix just until combined
  8. Add the vegan sour cream last mix well.
  9. Fill the greased bundt pan with half of the batter and spread it evenly then layer with the walnut cinnamon mixture
  10. Layer the remaining cake batter on top and spread evenly
  11. Bake in preheated 350°F oven for 20 minutes and then turn the oven temperature down to 325°F for another 30-40 minutes or until a toothpick inserted into the center comes out clean
  12. Cool in the pan and then turn out onto a cooling rack to cool completely
  13. Glaze with optional sugar glaze by combining the confectioners sugar with the water or almond milk to a pourable glaze
Notes
Coffeecake can be stored at room temperature for up to 4 days in an airtight container

Store for up to 8 days in the refrigerator wrapped well

Freeze wrapped well for up to 2 months
 

 

 

 

 

 

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15 Comments

  1. Hi Gretchen,
    I have made countless no of ur recipes and loves every one of them. I would appreciate if you would make a naked cake video. I also want to know which r the best cakes to freeze and still be moist.

  2. Hi Gretchen. Awesome recipe, can’t wait to try this! Watching hurricane Matthew unfold on the news, thought about you and hoping you’re safe! 🙂

  3. I am going to treat my family to this as soon as I can. Looks delicious!! Thinking about you and sending all the best from Orlando –be safe Gretchen.

  4. hello Gretchen! its me, Daniel!
    how is everything doun there? are you alive? did the horrid hurricane come to you, and great love if it did(even if it diddnt, yo bring daziling recipies in our resumes.) anyway,I love this recipie so much! i havent tried it yet, but it looks and sounds amazing! tell you when I do! this really strange thing happened on your blog not for the first time, but it really is funny. every single time I have left a comment, next day it dissapears! (you know I practically wright you books, my comments are so long) so its really funny/wierd.anyway, I wrote a comment apreciating your tarts, and saying that got inspired, and now I bake tarts every week.you should share more of your fabulous tart recipies of tarts with us, because I LOVE THEM!!! thankyou for your support in our colenary buissneses, and I have one last Question.I am super exited, because I thaught of an idea of creating a club in scool dedicated to baking/cooking! i will be the leader and teacher, and the people learn, and get some food! we could go on field trips, and make lunches for the teachers, but I do not know how to orginize it. nonetheless, convince he sewing teacher that she lends us 1/2 her room on certain days.should Iorginize it by cultures, like ” Italian” or “French”. I was thinking sections like “Begginer, “Intermediate” and”Advanced” but, i think everybody in my school is Beginner. mabie start with cookies or brownies, since its the easiest pastry ever, and I could teach them how to temper chocolate.anyway, I need your mentorship and advice, if your even alive!:)

    1. HI Daniel, thanks! I actually have to approve all comments before they show up, so that is probably all that happened. Congratulations on your club you are organizing sounds great! You can take some structure from the way I have my blog set up on the top there is a categories section so you can model it after that

  5. Hey Gretchen
    Thank you for the delightful recipes! I’m a fan. Is it possible for leave out the vanilla bean and still retain the flavour of this cake?

  6. Five stars! I made this last night and it was wonderful! I didn’t have a vanilla bean, but it came out great. My picky-eater husband said it was “bakery quality” and ate every crumb. Thank you for sharing your amazing recipes. I’m going to try your chocolate buttermilk cake (cupcakes) next. Sorry if I missed it on your site, but do you have a marshmallow cream recipe that could be used as a cake or cupcake filling? Thanks again.

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