This is my go to coffee cake recipe! It’s super moist and flavorful, and it is always a treat to enjoy. I used to make this cake a lot before I was vegan, because it tastes great by itself, but I also love it with a little vegan cream cheese frosting on top. To make the cream cheese frosting, I use a recipe from my friend Anna, which is super simple to make. It’s not only vegan, but gluten free, and it tastes really good.
I’ve always loved coffee cake. It’s simple and not too sweet, and easy to serve for breakfast or brunch. This recipe is not only simple, but also healthy, and loaded with walnuts!
If you enjoy the flavor of cinnamon in your coffee or tea, then you will love this coffee cake recipe. The recipe is fairly easy and can be made in one bowl with only a few ingredients. Once the cake is made, it can be frosted with the Caramel Frosting or the Cream Cheese Frosting.
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What about the coffee cake with cinnamon and walnuts?
Or how about my unsuccessful Valentine’s Day breakfast dish in a traditional heart-shaped spring form pan? (affiliate)
Yep! Breakfast casserole that didn’t work out!
(I’ll tell you more about the adventure later!)
Although the breakfast casserole recipe I was testing failed, I had a back-up plan —
To go with my morning cup of coffee, I wanted to make something wonderful.
There’s something so warm and inviting about seeing the half-and-half swirl over a cup of creamy coffee.
Especially when there is snow on the ground — and there has been a lot of it recently in Idaho!
Coffee cake with cinnamon and almonds has a plethora of recipes. An Italian in my Kitchen, one of my favorite food sites, provided the inspiration for this coffee cake.
A bit extra vanilla, sour cream instead of yogurt, and a little oil to assist with the texture were the only modifications I made.
After making those little adjustments, I placed everything in the heart-shaped baking pan and was quite pleased with the outcome —
But I haven’t given up hope of making a delicious heart-shaped breakfast dish!
Keep an eye out for that one!
Coffee Cake with Cinnamon and Walnuts
15 minutes Preparation Time
Cooking Time: 55 minutes
Total Time: 1 hour and 10 minutes
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To Make the Cake
- flour (three cups)
- 1 1/2 teaspoon powdered sugar
- 1 teaspoon bicarbonate of soda
- 1 teaspoon kosher salt
- a quarter cup of sugar
- 3/4 cup melted butter
- 3 eggs
- 1 gallon sour cream
- half a cup of oil
- vanilla extract (two tablespoons)
For the Finishing
- a quarter cup of sugar
- 1 teaspoon of cinnamon
- 3/4 cup walnuts, chopped
- Preheat the oven to 350 degrees Fahrenheit.
- Combine topping ingredients in a small bowl (sugar, cinnamon and walnuts).
- Remove from the equation.
- Sugar and butter should be creamed together in a large mixing basin.
- Combine the eggs, sour cream, oil, and vanilla extract in a mixing bowl.
- Combine flour, baking powder, baking soda, and salt in a medium mixing basin.
- Add a bit of the flour mixture to the egg/butter mixture at a time until everything is incorporated. It will be a very thick batter.
- Place everything in a spring form (or bundt) pan coated with non-stick spray.
- Over the batter, sprinkle the topping. (I like to “swirl” the topping into the batter with a butter knife so that the cinnamon, sugar, and almonds bake down into the cake a little.)
- Bake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
- *Check the cake after 45 minutes or so; if the nuts on top seem to be browning too fast, lightly cover the cake with a piece of foil for the remaining baking time.
A classic favorite, this coffee cake is an easy and delicious breakfast that is great for special occasions, coffee breakfasts and more. I made this for my husband’s birthday but also just love the way it looks.. Read more about walnut bundt cake and let us know what you think.