Get ready to experience a breakfast revolution with this irresistible Crunchy Cinnamon Coffee Cake that promises to turn an ordinary morning into an extraordinary culinary adventure! Imagine biting into a slice of perfectly moist cake with a delightful walnut crunch, swirled with warm, aromatic cinnamon that will make your taste buds dance with joy. This isn't just another coffee cake – it's a homemade masterpiece that combines the comforting flavors of butter, vanilla, and cinnamon in every single bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or cooking spray.
- In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract and sour cream until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- For the cinnamon crunch topping, mix ground cinnamon, chopped walnuts, and a tablespoon of sugar in a small bowl.
- Pour half the cake batter into the prepared pan. Sprinkle half the cinnamon-walnut mixture over the batter.
- Add the remaining batter and top with the rest of the cinnamon-walnut mixture, creating a swirled effect.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Slice and serve warm or at room temperature. Optional: dust with powdered sugar before serving.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and sour cream are at room temperature for the smoothest, most even batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Create a Beautiful Swirl: When adding the cinnamon-walnut topping, use a knife to create gentle swirls for a marbled effect.
- Check for Doneness: Use the toothpick test – it should come out clean or with just a few moist crumbs when the cake is perfectly baked.
- Cooling is Crucial: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to prevent breaking.
- Storage Tip: This cake stays moist for 2-3 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 95mg
