I can never resist this Cinnamon Walnut Coffee Cake, with its tender crumb, sweet cinnamon swirl, and crunchy walnut topping. It’s the kind of made from scratch dessert that disappears slice by slice.

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I’m obsessed with this Cinnamon Walnut Coffee Cake because it hits that sweet spot between bakery-style and totally doable at home. I love the tender crumb, the thick ribbon of cinnamon, and the crunchy walnuts tucked through every slice.

But what really gets me is the contrast: soft cake, buttery crumble, little nutty bites, sweet drizzle if I’m in the mood. No fuss, no fancy mood required.

Just a seriously good slice. And yes, I’ll take it for dessert, breakfast, or standing at the counter with coffee.

My kind of cake. The kind I keep cutting “just one more” piece.

Ingredients

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All purpose flour gives the cake structure without making it feel too fancy.
Granulated sugar keeps the crumb sweet, soft, and classic coffee-cake good.
Brown sugar brings that cozy, caramel-ish vibe to the streusel.
Soft butter makes the cake tender, rich, and honestly more snackable.
Cold cubed butter helps the streusel bake up crumbly and buttery.
Eggs hold everything together and add a little richness.
Sour cream or Greek yogurt keeps it moist with a tiny tang.
Milk loosens the batter so it bakes up soft, not dense.
Cinnamon is the warm, cozy flavor that makes this feel homemade.
Walnuts add crunch, nuttiness, and a little “okay, this has protein” energy.
Salt keeps the sweetness in check so every bite tastes balanced.
Vanilla rounds things out and makes the whole cake smell amazing.
Plus confectioners sugar glaze is optional, but it’s pretty hard to regret.

Ingredient Quantities

2 cups all purpose flour, plus 1/2 cup more for streusel

1 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup unsalted butter, softened

1/2 cup unsalted butter, cold and cubed for streusel

2 large eggs

1 cup sour cream or plain Greek yogurt

1/2 cup milk

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt, divided

1 teaspoon vanilla extract

1 tablespoon ground cinnamon, plus 1 tablespoon more for streusel

1 to 1 1/4 cups chopped walnuts, divided

1 cup confectioners sugar (optional for glaze)

2 to 3 tablespoons milk or cream (optional for glaze)

How to Make this

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1. Preheat oven to 350 F. Grease and flour a 9×13 inch baking pan, tapping out excess flour.

2. Make the streusel: in a medium bowl combine 1/2 cup flour, 1/2 cup packed light brown sugar, 1 tablespoon ground cinnamon, 1/2 teaspoon salt, 1/2 cup cold cubed unsalted butter and 1/2 to 3/4 cup chopped walnuts; use a pastry cutter or fingertips to rub until mixture resembles coarse crumbs. Set aside.

3. Cream batter: in a large bowl beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, then beat in 2 large eggs one at a time, followed by 1 teaspoon vanilla extract.

4. Add wet ingredients: mix in 1 cup sour cream or plain Greek yogurt and 1/2 cup milk until smooth.

5. Combine dry ingredients: in a separate bowl whisk together 2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt, and 1 tablespoon ground cinnamon.

6. Fold dry into wet just until combined, taking care not to overmix.

7. Assemble cake: spread half the batter into the prepared pan. Sprinkle half of the streusel and 1/2 to 3/4 cup chopped walnuts evenly over the batter. Dollop and gently spread remaining batter on top, then finish with remaining streusel.

8. Bake for 35 to 45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan on a wire rack for at least 20 minutes.

9. Optional glaze: whisk 1 cup confectioners sugar with 2 to 3 tablespoons milk or cream until smooth and drizzle over cooled cake. Slice and serve.

Equipment Needed

1. 9×13 inch baking pan
2. Mixing bowls (medium and large)
3. Electric hand mixer or stand mixer
4. Pastry cutter or fork (for streusel)
5. Measuring cups and spoons
6. Whisk
7. Rubber or silicone spatula
8. Wire cooling rack
9. Toothpick or cake tester

FAQ

Q: Can I substitute the sour cream with yogurt or milk alone?

A: Yes. Use plain Greek yogurt 1:1 for sour cream. If using regular yogurt, strain briefly or use a little less. Do not replace sour cream with only milk or the cake will be less tender and moist.

Q: How do I make the streusel so it is crumbly and not melted into the batter?

A: Keep the streusel butter cold and rub it into the 1/2 cup flour, brown sugar and cinnamon until coarse crumbs form. Sprinkle it onto the batter just before baking so it stays distinct and crumbly.

Q: Can I use nuts other than walnuts or omit them?

A: Yes. Pecans work very well. If omitting nuts, add a few extra tablespoons of streusel to keep texture and volume similar.

Q: What oven temperature and baking time should I use?

A: Bake at 350 F for about 35 to 45 minutes in a 9-inch round or 9×9 pan. Start checking at 30 minutes; cake is done when a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.

Q: How should I store the cake and how long does it stay fresh?

A: Cool completely, then wrap or store in an airtight container at room temperature for 2 days. Refrigerate up to 5 days. Warm slices briefly before serving for best texture.

Q: Is the glaze optional and how do I make it?

A: The glaze is optional. Whisk 1 cup confectioners sugar with 2 to 3 tablespoons milk or cream until smooth and pourable. Drizzle over cooled cake for a sweet finish.

Cinnamon Walnut Coffee Cake Recipe Substitutions and Variations

All purpose flour: Substitute with 1) 1-to-1 gluten free baking blend (use same volume), 2) pastry flour for a more tender crumb (use same volume), 3) half whole wheat + half all purpose for nuttier flavor (expect slightly denser cake).
Unsalted butter (both in batter and streusel): Substitute with 1) equal amount of clarified butter or ghee for richer, slightly nuttier flavor, 2) neutral oil like canola or vegetable oil in batter only (use 3/4 the butter volume), 3) cold vegan butter or coconut oil for dairy free streusel (use same volume; coconut may add mild coconut note).
Sour cream or plain Greek yogurt: Substitute with 1) full fat plain yogurt if using sour cream (equal volume), 2) buttermilk (slightly thinner, use same volume), 3) a mixture of milk + 1 tablespoon lemon juice or vinegar per cup to mimic tanginess.
Walnuts: Substitute with 1) pecans for similar texture and flavor, 2) toasted almonds for a firmer crunch, 3) sunflower seeds for a nut-free option with comparable crunch and earthiness, 4) omit or increase streusel for extra crumble if avoiding nuts entirely.

Pro Tips

1. For the streusel, keep the butter very cold and use your fingertips or a pastry cutter to work it into the flour and sugar until you have pea-sized clumps. That contrast between bigger crumbs and tiny crumbs gives you crunchy pockets instead of a uniform mush.

2. Bring the eggs and the softened butter to room temperature before you start. They incorporate more easily, which means a lighter, more even crumb. If your kitchen is cold, give the butter a few gentle presses with a spatula rather than microwaving it.

3. When you fold the dry mix into the wet, stop as soon as there are no streaks of flour. A few small lumps are fine. Overmixing will tighten the gluten and make the cake dense instead of tender.

4. If you plan to add the glaze, wait until the cake is mostly cooled but still slightly warm. The glaze will set into thin ribbons if the cake is warm, and if it is too hot the glaze will run off. Also, scatter a few extra chopped walnuts on top of the glaze while it is still wet for a prettier finish and more crunch.

Cinnamon Walnut Coffee Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

421

kcal

Equipment: 1. 9×13 inch baking pan
2. Mixing bowls (medium and large)
3. Electric hand mixer or stand mixer
4. Pastry cutter or fork (for streusel)
5. Measuring cups and spoons
6. Whisk
7. Rubber or silicone spatula
8. Wire cooling rack
9. Toothpick or cake tester

Ingredients

2 cups all purpose flour, plus 1/2 cup more for streusel
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter, softened
1/2 cup unsalted butter, cold and cubed for streusel
2 large eggs
1 cup sour cream or plain Greek yogurt
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt, divided
1 teaspoon vanilla extract
1 tablespoon ground cinnamon, plus 1 tablespoon more for streusel
1 to 1 1/4 cups chopped walnuts, divided
1 cup confectioners sugar (optional for glaze)
2 to 3 tablespoons milk or cream (optional for glaze)

Directions

Preheat oven to 350 F. Grease and flour a 9×13 inch baking pan, tapping out excess flour.
Make the streusel: in a medium bowl combine 1/2 cup flour, 1/2 cup packed light brown sugar, 1 tablespoon ground cinnamon, 1/2 teaspoon salt, 1/2 cup cold cubed unsalted butter and 1/2 to 3/4 cup chopped walnuts; use a pastry cutter or fingertips to rub until mixture resembles coarse crumbs. Set aside.
Cream batter: in a large bowl beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, then beat in 2 large eggs one at a time, followed by 1 teaspoon vanilla extract.
Add wet ingredients: mix in 1 cup sour cream or plain Greek yogurt and 1/2 cup milk until smooth.
Combine dry ingredients: in a separate bowl whisk together 2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt, and 1 tablespoon ground cinnamon.
Fold dry into wet just until combined, taking care not to overmix.
Assemble cake: spread half the batter into the prepared pan. Sprinkle half of the streusel and 1/2 to 3/4 cup chopped walnuts evenly over the batter. Dollop and gently spread remaining batter on top, then finish with remaining streusel.
Bake for 35 to 45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan on a wire rack for at least 20 minutes.
Optional glaze: whisk 1 cup confectioners sugar with 2 to 3 tablespoons milk or cream until smooth and drizzle over cooled cake. Slice and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.