Can You Make a Classic, Moist Coffee Cake with Cinnamon Crunch in Just 80 Minutes?
Craving a warm, comforting dessert that’s perfect for brunch or gatherings? What if you could bake a tender, sour cream coffee cake with a cinnamon-walnut swirl in just 80 minutes? Coffee Cake, with 97 reviews, is your answer—ideal for breakfast spreads, potlucks, or cozy afternoons. Ready to fill your kitchen with sweet, spiced aromas? Let’s get baking!
Overview: Why Coffee Cake Shines
What makes Coffee Cake so special? This classic recipe combines a rich, buttery batter enriched with sour cream for extra moisture, layered with a crunchy cinnamon-walnut-sugar swirl that adds texture and warmth. Baked in a 10-inch tube pan, it’s a showstopper for holiday brunches, family gatherings, or gifting. The straightforward method is beginner-friendly, kid-approved, and adaptable for dietary needs, yielding 20 generous slices.
Time requirement: 80 minutes total (20 minutes prep, 60 minutes cooking). The tube pan method creates a stunning presentation.
Difficulty level: Easy! If you can layer batter and sprinkle topping, you’re set. A 10-inch tube pan, mixing bowls, and a mixer or whisk are the main tools, and kids can help sprinkle the cinnamon mixture or grease the pan.
Health perks: Sour cream provides calcium and protein, walnuts offer heart-healthy fats, and moderate portions keep it balanced as a treat. The recipe supports gluten-free or vegan diets with swaps, making it a wholesome indulgence for sharing.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 20 servings (from a 10-inch tube pan). Each ingredient plays a key role, with swaps for flexibility.
- Butter (1 cup, softened): Adds richness and tenderness. Sub: Vegan butter or coconut oil.
- Sugar (2-3/4 cups, divided): 2 cups for batter, 3/4 cup for topping; sweetens and adds texture. Sub: Coconut sugar or 2 cups sugar + 1/4 cup maple syrup for batter, 1/2 cup for topping.
- Large eggs (4, room temperature): Bind and add structure. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan.
- Vanilla extract (2 teaspoons): Enhances flavor with warmth. Sub: Almond extract or omit.
- All-purpose flour (3 cups): Provides structure. Sub: Gluten-free flour blend or 1-1/2 cups whole wheat + 1-1/2 cups all-purpose.
- Baking soda (1 teaspoon): Works with sour cream for lift. Sub: No substitute; critical for texture.
- Salt (1 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/2 teaspoon for low-sodium.
- Sour cream (2 cups): Adds moisture and tangy richness. Sub: Plain Greek yogurt, vegan sour cream, or plant-based yogurt.
- Ground cinnamon (2 tablespoons): Creates warm, spiced topping. Sub: Pumpkin pie spice or 1 tablespoon cinnamon + 1 teaspoon nutmeg.
- Chopped walnuts (1/2 cup): Add crunch to topping. Sub: Pecans, almonds, or omit for nut-free (use sunflower seeds).
These ingredients are pantry staples, creating a wholesome, indulgent treat.
Step-by-Step Instructions: Let’s Bake This Cake!
Ready to start? You’ll need a 10-inch tube pan, mixing bowls, and a mixer or whisk. These steps are simple, with tips for success.
- Preheat oven and prep pan: Preheat to 350°F (177°C). Grease a 10-inch tube pan (angel food cake pan) with butter or cooking spray; optionally dust with flour. Tip: Ensure thorough greasing, especially in the center tube, to prevent sticking.
- Cream wet ingredients: In a large bowl, cream 1 cup softened butter and 2 cups sugar with a mixer or whisk until light and fluffy (5-7 minutes). Add 4 eggs, one at a time, beating well after each. Beat in 2 teaspoons vanilla. Tip: Room-temperature eggs and butter ensure a smooth batter.
- Combine dry ingredients: In a medium bowl, whisk 3 cups flour, 1 teaspoon baking soda, and 1 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
- Mix batter: Add dry ingredients to the wet mixture alternately with 2 cups sour cream (start and end with dry, about three additions of dry and two of sour cream). Beat just until smooth after each addition. Tip: Don’t overmix to keep batter tender; scrape bowl sides for even mixing.
- Make cinnamon topping: In a small bowl, combine 2 tablespoons cinnamon, 3/4 cup sugar, and 1/2 cup chopped walnuts. Tip: Pat nuts dry if moist to avoid clumping.
- Assemble: Spoon one-third of the batter (about 2 cups) into the greased tube pan; spread evenly. Sprinkle one-third of the cinnamon mixture (about 1/3 cup) over batter. Repeat layers twice, ending with cinnamon mixture on top. Tip: Use a spatula to spread batter evenly; don’t press topping too hard.
- Bake: Bake for 60-65 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 60 minutes; cover with foil if browning too quickly.
- Cool: Cool in the pan for 15 minutes, then carefully remove to a wire rack to cool completely (about 1 hour). Tip: Run a knife around edges and center tube to loosen cake.
- Serve: Slice into 20 pieces. Serve at room temperature or slightly warmed. Tip: A serrated knife ensures clean cuts through the nutty layers.
Assembly: Plate It Like a Pro
This coffee cake is golden and swirly, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Cake: Slice into 20 wedges and place 1-2 per plate, showcasing the cinnamon-walnut layers. Tip: Angle slices to display the swirls.
- Garnish: Dust with confectioners’ sugar or drizzle with a glaze (1 cup confectioners’ sugar + 2 tablespoons milk). Tip: Sprinkle extra chopped walnuts or cinnamon for a festive touch.
- Serving suggestion: Pair with coffee, tea, or fresh fruit for a complete brunch or dessert. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a cozy vibe, use white or pastel plates to highlight the golden cake and swirls. Serve on a cake stand for gatherings. Tip: Add a cinnamon stick or orange slice for a seasonal display.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your cake tasting great.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. Reheat slices in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds. Tip: Wrap tightly to prevent drying out.
- Freezing: Freeze cooled cake (whole or sliced) in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently. Tip: Wrap in plastic wrap and foil to prevent freezer burn.
- Make-ahead: Mix dry ingredients and cinnamon topping up to 1 week ahead; store in airtight containers. Prep batter (without layering) a day ahead; refrigerate. Bake fresh for best texture. Tip: Don’t assemble layers early—batter may lose lift.
Health tip: Storing properly preserves the sour cream’s calcium and walnuts’ healthy fats, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan butter, flax eggs, and vegan sour cream or plant-based yogurt.
- Gluten-free option: Use gluten-free flour blend; check baking soda.
- Lower sugar: Reduce batter sugar to 1-1/2 cups and topping sugar to 1/2 cup; add 2 tablespoons applesauce to batter.
- Nut-free option: Omit walnuts; use sunflower seeds or extra cinnamon-sugar.
- Spiced boost: Add 1/2 teaspoon nutmeg or ginger to cinnamon mixture.
- Add-ins: Fold 1/2 cup dried cranberries or chocolate chips into batter.
Conclusion: Savor Your Coffee Cake
You’re now ready to master Coffee Cake! This wholesome, classic treat brings buttery batter, sour cream moisture, and a cinnamon-walnut swirl together for a cake that’s perfect for brunches, gatherings, or gifting. With just 80 minutes and a tube pan, you can create a flavorful, crowd-pleasing dessert that’s as delicious as it is inviting. Play with vegan or spiced twists to make it your own. Grab that tube pan, layer some batter, and enjoy this cozy delight. Share your results in the comments—I’d love to hear how it turned out!
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Coffee Cake Recipe
Description
Craving a warm, comforting dessert that’s perfect for brunch or gatherings? What if you could bake a tender, sour cream coffee cake with a cinnamon-walnut swirl in just 80 minutes? Coffee Cake, with 97 reviews, is your answer—ideal for breakfast spreads, potlucks, or cozy afternoons
Ingredients
Here’s the lineup for 20 servings (from a 10-inch tube pan). Each ingredient plays a key role, with swaps for flexibility.
- Butter (1 cup, softened): Adds richness and tenderness. Sub: Vegan butter or coconut oil.
- Sugar (2-3/4 cups, divided): 2 cups for batter, 3/4 cup for topping; sweetens and adds texture. Sub: Coconut sugar or 2 cups sugar + 1/4 cup maple syrup for batter, 1/2 cup for topping.
- Large eggs (4, room temperature): Bind and add structure. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan.
- Vanilla extract (2 teaspoons): Enhances flavor with warmth. Sub: Almond extract or omit.
- All-purpose flour (3 cups): Provides structure. Sub: Gluten-free flour blend or 1-1/2 cups whole wheat + 1-1/2 cups all-purpose.
- Baking soda (1 teaspoon): Works with sour cream for lift. Sub: No substitute; critical for texture.
- Salt (1 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/2 teaspoon for low-sodium.
- Sour cream (2 cups): Adds moisture and tangy richness. Sub: Plain Greek yogurt, vegan sour cream, or plant-based yogurt.
- Ground cinnamon (2 tablespoons): Creates warm, spiced topping. Sub: Pumpkin pie spice or 1 tablespoon cinnamon + 1 teaspoon nutmeg.
- Chopped walnuts (1/2 cup): Add crunch to topping. Sub: Pecans, almonds, or omit for nut-free (use sunflower seeds).
These ingredients are pantry staples, creating a wholesome, indulgent treat.
Instructions
Ready to start? You’ll need a 10-inch tube pan, mixing bowls, and a mixer or whisk. These steps are simple, with tips for success.
- Preheat oven and prep pan: Preheat to 350°F (177°C). Grease a 10-inch tube pan (angel food cake pan) with butter or cooking spray; optionally dust with flour. Tip: Ensure thorough greasing, especially in the center tube, to prevent sticking.
- Cream wet ingredients: In a large bowl, cream 1 cup softened butter and 2 cups sugar with a mixer or whisk until light and fluffy (5-7 minutes). Add 4 eggs, one at a time, beating well after each. Beat in 2 teaspoons vanilla. Tip: Room-temperature eggs and butter ensure a smooth batter.
- Combine dry ingredients: In a medium bowl, whisk 3 cups flour, 1 teaspoon baking soda, and 1 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
- Mix batter: Add dry ingredients to the wet mixture alternately with 2 cups sour cream (start and end with dry, about three additions of dry and two of sour cream). Beat just until smooth after each addition. Tip: Don’t overmix to keep batter tender; scrape bowl sides for even mixing.
- Make cinnamon topping: In a small bowl, combine 2 tablespoons cinnamon, 3/4 cup sugar, and 1/2 cup chopped walnuts. Tip: Pat nuts dry if moist to avoid clumping.
- Assemble: Spoon one-third of the batter (about 2 cups) into the greased tube pan; spread evenly. Sprinkle one-third of the cinnamon mixture (about 1/3 cup) over batter. Repeat layers twice, ending with cinnamon mixture on top. Tip: Use a spatula to spread batter evenly; don’t press topping too hard.
- Bake: Bake for 60-65 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 60 minutes; cover with foil if browning too quickly.
- Cool: Cool in the pan for 15 minutes, then carefully remove to a wire rack to cool completely (about 1 hour). Tip: Run a knife around edges and center tube to loosen cake.
- Serve: Slice into 20 pieces. Serve at room temperature or slightly warmed. Tip: A serrated knife ensures clean cuts through the nutty layers.
FAQs: Your Questions Answered
Can I use a Bundt pan instead? Yes! A 10-inch Bundt pan works; adjust baking time to 65-70 minutes.
What are the health benefits? Sour cream provides calcium; walnuts offer healthy fats; moderate portions keep it balanced.
How do I know the cake is done? A toothpick comes out clean after 60-65 minutes.
Can I prep for a party? Yes! Prep dry ingredients and topping a week ahead; bake fresh.
Kid-friendly? Totally! Cinnamon flavor appeals to kids; omit walnuts for allergies.
Why is my cake dense? Overmixed batter or cold eggs. Mix minimally and use room-temperature eggs.
Gluten-free? Use gluten-free flour; check baking soda.
How to store leftovers? Room temp for 3 days, fridge for 1 week; reheat gently. Freeze for 3 months; thaw before serving.