If you’re looking for a show-stopping treat that’s as delightful in the morning with coffee as it is after dinner for dessert, let me introduce you to Sour Cream Coffee Cake with Cinnamon-Walnut Swirl. This cake is a family favorite: buttery, moist, and laced with an irresistible ribbon of cinnamon-spiced walnuts. Every bite is a perfect blend of tender crumb and streusel swirl—pure comfort you’ll want to share with loved ones or savor all to yourself!
Ingredients You’ll Need
Every ingredient in this Sour Cream Coffee Cake with Cinnamon-Walnut Swirl plays a starring role. The buttery base and classic swirl come together with simple staples, so don’t skip any—each one lends flavor, texture, or aroma worth savoring!
- All-purpose flour: This forms the sturdy yet tender backbone of the cake, providing structure and softness in every slice.
- Baking powder: A touch of baking powder helps the cake rise evenly and develop its light crumb.
- Baking soda: This works with the tanginess of sour cream to create a perfectly fluffy texture.
- Salt: Just enough to balance out the sweetness and intensify the other flavors.
- Unsalted butter (softened): The source of richness and softness, making the cake incredibly moist.
- Granulated sugar: Sweetens the batter and helps create that classic golden crust.
- Large eggs: Eggs hold it all together, adding moisture, richness, and a lovely golden color.
- Vanilla extract: Adds warmth and depth of flavor; don’t skip it!
- Sour cream: The secret to this cake’s extraordinary moistness and tender crumb.
- Chopped walnuts: These add a wonderful crunch and nutty flavor in the swirl.
- Brown sugar (packed): Moist and slightly caramel-like, it’s the perfect partner to cinnamon in the swirl.
- Ground cinnamon: Warm, fragrant, and the highlight of that swoon-worthy swirl!
How to Make Sour Cream Coffee Cake with Cinnamon-Walnut Swirl
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) for even baking. Grease and flour a 9-inch Bundt pan or a 9-inch square baking dish—making sure to get into all those corners, especially if you’re using a Bundt pan. This way, your Sour Cream Coffee Cake with Cinnamon-Walnut Swirl will slide out beautifully after baking.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry elements now ensures they’re evenly distributed, giving your cake a perfect, rise and crumb.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is all about incorporating air for that gorgeous, melt-in-your-mouth texture. Don’t rush it—the more aerated, the better!
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time to the creamed mixture, allowing each yolk to blend in fully before adding the next. Then stir in your vanilla extract, which imparts that bakery-style aroma you love.
Step 5: Alternate Dry Ingredients and Sour Cream
Now, mix in your dry mixture in three parts, alternating with the sour cream. Start and finish with flour so the batter doesn’t curdle. This process makes your batter silky and keeps that signature Sour Cream Coffee Cake with Cinnamon-Walnut Swirl texture intact.
Step 6: Prepare the Cinnamon-Walnut Swirl
In a small bowl, combine the chopped walnuts, brown sugar, and ground cinnamon. This luscious mixture will transform each bite with a ribbon of nutty, spiced goodness.
Step 7: Assemble the Cake
Spread half the batter into your prepared pan. Sprinkle half the cinnamon-walnut mixture evenly over the top. Spoon the remaining batter carefully and finish with the rest of the swirl. Take a knife and gently swirl the cinnamon-walnut layer through the batter—a couple of figure-eight motions is perfect! Just don’t overmix.
Step 8: Bake to Perfection
Place your pan in the oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The top will be golden, and your kitchen will smell absolutely heavenly!
Step 9: Cool and Serve
Give the cake about 10 minutes to cool in the pan, then carefully transfer it to a wire rack to cool completely. It’s wonderful served warm from the oven or at room temperature—delicious, moist, and ready to wow.
How to Serve Sour Cream Coffee Cake with Cinnamon-Walnut Swirl
Garnishes
A pretty drizzle of powdered sugar glaze, a dusting of powdered sugar, or a dollop of whipped cream makes each slice even more appealing. Garnishes can elevate your Sour Cream Coffee Cake with Cinnamon-Walnut Swirl by adding a touch of whimsy and extra sweetness.
Side Dishes
This cake is splendid with a hot mug of coffee or tea, but it also pairs beautifully with a fresh fruit salad or Greek yogurt. For a more decadent brunch, offer savory scrambled eggs or crisp bacon alongside—it’s the perfect balance of sweet and savory.
Creative Ways to Present
For a special occasion, slice the cake and arrange pieces on a platter with fresh berries, mint sprigs, or edible flowers. Use cupcake liners for individual servings at a brunch buffet, or turn your Sour Cream Coffee Cake with Cinnamon-Walnut Swirl into an unforgettable gift by wrapping slices in wax paper and colorful twine.
Make Ahead and Storage
Storing Leftovers
Once cooled, your Sour Cream Coffee Cake with Cinnamon-Walnut Swirl can be stored in an airtight container at room temperature for up to three days. It stays incredibly moist, so don’t worry if you want to savor a slice over a couple of mornings.
Freezing
If you want to bake ahead, this coffee cake freezes beautifully! Wrap cooled slices or the whole cake tightly in plastic wrap and then foil. Store in the freezer for up to two months, and let it thaw at room temperature when you’re ready to enjoy.
Reheating
To bring back a just-baked feel, reheat individual slices in the microwave for about 10-15 seconds. For larger portions, a few minutes in a 300°F oven works wonders. Warm cake is always a treat, especially on a chilly morning!
FAQs
Can I substitute the walnuts with another nut or omit them?
Absolutely! Pecans work beautifully in this recipe, or you can leave the nuts out entirely if you prefer a purely cinnamon swirl. The Sour Cream Coffee Cake with Cinnamon-Walnut Swirl will still be scrumptious.
Is there a way to make this cake gluten-free?
You can substitute a cup-for-cup gluten-free flour blend for the all-purpose flour in this recipe. Make sure your baking powder and baking soda are gluten-free as well for best results!
Can I add fruit to the batter?
Yes, a handful of diced apples, pears, or even blueberries makes a wonderful addition. Just gently fold them into the batter before assembling, and you’ll have a fruity twist on the classic Sour Cream Coffee Cake with Cinnamon-Walnut Swirl.
What if I don’t have sour cream?
No sour cream? No problem! Full-fat Greek yogurt makes a great substitute, delivering that same tang and creamy texture to your coffee cake.
How do I know when the coffee cake is done baking?
The top should be golden and a toothpick inserted into the center should come out clean or with just a few moist crumbs. If it’s still gooey, give it a few more minutes—every oven is a little different!
Final Thoughts
There’s something so comforting about sharing a homemade Sour Cream Coffee Cake with Cinnamon-Walnut Swirl—its warmth, aroma, and gorgeous swirl never fail to impress. Give this recipe a try and I promise it’ll become a favorite in your kitchen, too!
Print
Sour Cream Coffee Cake with Cinnamon-Walnut Swirl Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Sour Cream Coffee Cake with a Cinnamon-Walnut Swirl. This moist and tender cake is perfect for breakfast or as a sweet treat any time of day.
Ingredients
Main Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Cinnamon-Walnut Swirl:
- 1/2 cup chopped walnuts
- 1/3 cup brown sugar, packed
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare the baking dish.
- Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar: In a large bowl, cream butter and sugar until fluffy.
- Add eggs and vanilla: Beat in eggs one at a time and add vanilla extract.
- Combine wet and dry: Mix in flour mixture and sour cream alternately in three parts.
- Prepare swirl: Combine walnuts, brown sugar, and cinnamon in a bowl.
- Layer batter: Spread half of the batter, sprinkle half of the swirl mixture, add remaining batter, and top with the rest of the swirl mixture.
- Bake: Bake for 35-40 minutes until a toothpick comes out clean.
- Cool and serve: Let the cake cool before serving.
Notes
- This coffee cake freezes well and remains moist for days.
- Drizzle with a simple powdered sugar and milk glaze if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 23g
- Sodium: 230mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
