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.

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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.