This isn't just any cinnamon walnut coffee cake recipe; it's a journey to baking bliss. We've combined the comforting warmth of cinnamon with the delightful crunch of walnuts to create a coffee cake that will leave you craving more. This recipe is perfect for weekend brunches, afternoon tea, or any occasion where a sweet treat is needed. Get ready to impress your friends and family with this irresistible dessert!
Why This Recipe Stands Out
Many cinnamon walnut coffee cake recipes fall short, resulting in a dry cake or a muted flavor profile. This recipe avoids those pitfalls by focusing on:
- Maximum Flavor: We utilize both cinnamon and nutmeg for a deeper, more complex spice blend.
- Perfect Moisture: A combination of buttermilk and oil keeps the cake incredibly moist and tender.
- Stunning Crumble: The streusel topping is generously proportioned and perfectly balances sweetness and crunch.
- Easy-to-Follow Instructions: Even beginner bakers can achieve fantastic results.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
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
Instructions:
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Wet Ingredients: In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in buttermilk and vanilla.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Nuts & Fold: Fold in the chopped walnuts.
- Streusel Time: In a separate bowl, combine flour, brown sugar, and cinnamon for the streusel topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Assemble & Bake: Pour the cake batter into the prepared pan and sprinkle the streusel topping evenly over the top.
- Baking Magic: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool & Enjoy: Let the cake cool in the pan for at least 10 minutes before cutting and serving.
FAQs:
Can I use other nuts besides walnuts?
Absolutely! Pecans, almonds, or a mix of nuts would work wonderfully.
How can I make this coffee cake ahead of time?
You can bake the cake a day or two in advance. Store it covered at room temperature.
What type of butter should I use?
Unsalted butter is recommended to control the salt content.
Can I freeze this coffee cake?
Yes! Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Is it possible to make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend. Make sure to use a blend specifically designed for baking.
This delicious cinnamon walnut coffee cake recipe is sure to become a family favorite. Enjoy!
