Sour Cream Coffee Cake with Cinnamon Walnut Swirl

There’s something magical about a warm slice of coffee cake fresh from the oven, especially when it’s swirled with cinnamon and walnuts.

This sour cream coffee cake with cinnamon walnut swirl is a classic treat that’s moist, tender, and packed with cozy flavors. It’s perfect for breakfast, brunch, or a simple afternoon snack with a cup of coffee or tea.

The recipe is straightforward, using everyday ingredients you likely already have in your kitchen. With a rich sour cream batter and a nutty, spiced swirl running through it, this cake strikes the perfect balance of sweetness and texture. Let’s dive into why this dessert has such a special place in so many hearts—and how you can make it yourself.

Why People Love This Sour Cream Coffee Cake

This coffee cake has a loyal following for good reason. The sour cream keeps it incredibly moist, while the cinnamon walnut swirl adds a burst of flavor in every bite. It’s not overly sweet, making it versatile enough for any time of day.

The combination of tender crumb and crunchy walnuts is hard to resist. Plus, it’s simple to whip up, even if you’re not a seasoned baker. It’s a recipe that feels like home, evoking memories of family gatherings or quiet mornings.

Ingredients You’ll Need

Before you start, gather your ingredients. Having everything ready makes the process smooth and enjoyable. Here’s what you’ll need for this delicious cake.

For the Cake Batter

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

For the Cinnamon Walnut Swirl

• 1/2 cup chopped walnuts
• 1/3 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 2 tablespoons unsalted butter, melted

For the Topping (Optional)

• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon

Kitchen Tools Required

You don’t need anything fancy to make this cake. A few basic tools will do the trick. Here’s what to have on hand.

• A 9-inch round or square baking pan
• Mixing bowls (one large, one small)
• An electric mixer or whisk
• A rubber spatula
• Measuring cups and spoons
• A toothpick or skewer for testing doneness

Step-by-Step Recipe Instructions

This recipe comes together in stages, but each step is easy to follow. Preheat your oven to 350°F (175°C) and grease your baking pan before starting. Let’s get baking.

Step 1: Prepare the Cinnamon Walnut Swirl

In a small bowl, combine the chopped walnuts, brown sugar, and cinnamon. Stir in the melted butter until everything is evenly mixed. Set this aside for later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents. Keep it handy for the next step.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar with an electric mixer. Mix until light and fluffy, about 2-3 minutes. This creates a tender cake base.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next. The mixture should look smooth and creamy.

Step 5: Incorporate Sour Cream and Dry Ingredients

Add half the sour cream to the butter mixture and mix well. Then add half the dry ingredients, stirring until just combined. Repeat with the remaining sour cream and dry ingredients.

Step 6: Layer the Batter and Swirl

Spread half the batter into the prepared pan, smoothing it out evenly. Sprinkle the cinnamon walnut mixture over the top. Spoon the remaining batter over the swirl and spread it gently.

Step 7: Create the Swirl Effect

Using a butter boil, gently swirl a knife or skewer through the batter. This mixes the cinnamon walnut layer into the cake. Don’t overdo it—just a few swirls will do.

Step 8: Add the Topping and Bake

Mix the optional sugar and cinnamon topping in a small bowl. Sprinkle it evenly over the batter. Bake for 35-40 minutes, or until a toothpick comes out clean.

Step 9: Cool and Serve

Let the cake cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.

Nutritional Information

Here’s a breakdown of the nutritional content per serving, based on 12 slices. Keep in mind this can vary slightly depending on portion size.

Tips for the Perfect Coffee Cake

A few pointers can elevate your cake from good to great. These simple tricks make a big difference.

1. Use room-temperature ingredients, especially the butter and eggs, for a smoother batter.
2. Don’t overmix once the flour is added—it can make the cake dense instead of light.
3. Toast the walnuts lightly before chopping for extra flavor.
4. If the top browns too quickly, tent it with foil during the last 10 minutes of baking.
5. Let the cake cool slightly before slicing to keep the swirl intact.

Serving Suggestions

This coffee cake shines on its own, but you can dress it up too. Here are some ideas to make it even more special.

• Serve with a dollop of whipped cream for a decadent touch.
• Pair it with fresh berries like raspberries or blueberries for a fruity contrast.
• Drizzle with a simple glaze made of powdered sugar and milk.
• Enjoy alongside a hot cup of coffee, tea, or even a latte for the full experience.
• Warm up leftovers in the microwave for 10-15 seconds to revive the texture.

Storing and Reheating

Leftovers are rare with this cake, but if you have some, they store well. Keep it fresh with these tips.

Wrap the cake tightly in plastic wrap or store it in an airtight container. It’ll stay good at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months.

To reheat, pop a slice in the microwave for 15-20 seconds. If frozen, thaw it overnight in the fridge first. The texture stays moist and delicious either way.

Why Sour Cream Makes a Difference

Sour cream is the secret weapon in this recipe. It adds richness and a slight tang that balances the sweetness. It also keeps the cake tender by adding moisture without thinning the batter.

The fat content in sour cream helps create that melt-in-your-mouth crumb. It’s a small addition that transforms an ordinary coffee cake into something unforgettable. Once you try it, you’ll see why it’s a baker’s favorite.

Customizing Your Coffee Cake

This recipe is flexible if you want to switch things up. You can tweak it to suit your tastes or what’s in your pantry. Here are a few ideas.

Swap walnuts for pecans or almonds if you prefer a different nut. Add a handful of chocolate chips or dried fruit to the swirl for extra flair. You could even sprinkle some streusel on top instead of the cinnamon-sugar mix.

The base recipe is a canvas—feel free to experiment. Just keep the ratios of wet to dry ingredients the same for best results. It’s your cake, so make it your own.

Summary

This sour cream coffee cake with cinnamon walnut swirl is a timeless treat that’s easy to make and hard to resist. Its moist texture, warm spices, and nutty crunch make it a standout for any occasion. Whether you’re baking for family, friends, or just yourself, it’s sure to bring smiles all around.

With simple ingredients and straightforward steps, it’s a recipe anyone can master. So grab your mixing bowl, preheat the oven, and enjoy the cozy deliciousness of homemade coffee cake.

FAQ

Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt works as a substitute. It’ll still keep the cake moist, though the flavor might be slightly tangier.

How do I know when the cake is done?
Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s ready. Avoid wet batter on the toothpick.

Can I make this cake ahead of time?
Absolutely, bake it a day in advance and store it covered at room temperature. It stays fresh and tasty.

What if I don’t have walnuts?
Pecans, almonds, or even skipping the nuts altogether still works. The cinnamon swirl alone is delicious.

Is this cake freezer-friendly?
Yes, wrap it well and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Sour Cream Coffee Cake with Cinnamon Walnut Swirl

Usman Malik

This sour cream coffee cake with cinnamon walnut swirl is a moist, flavorful treat perfect for any occasion. The rich batter, spiced swirl, and tender crumb make it a crowd-pleaser. It’s simple to prepare with everyday ingredients, ideal for breakfast or a cozy snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 12

Calories 320 kcal

Equipment

• 9-inch round or square baking pan
• Large mixing bowl
• Small Mixing Bowl
• Electric mixer or whisk
• Rubber Spatula
• Measuring cups and spoons
• Toothpick or skewer

Ingredients

  

For the Cake Batter

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

For the Cinnamon Walnut Swirl

• 1/2 cup chopped walnuts
• 1/3 cup brown sugar packed
• 1 tablespoon ground cinnamon
• 2 tablespoons unsalted butter melted
• For the Topping Optional
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon

Instructions

 

Step 1: Prepare the Cinnamon Walnut Swirl

• In a small bowl, combine the chopped walnuts, brown sugar, and cinnamon. Stir in the melted butter until everything is evenly mixed. Set this aside for later.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents. Keep it handy for the next step.

Step 3: Cream the Butter and Sugar

• In a large bowl, beat the softened butter and granulated sugar with an electric mixer. Mix until light and fluffy, about 2-3 minutes. This creates a tender cake base.

Step 4: Add Eggs and Vanilla

• Beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next. The mixture should look smooth and creamy.

Step 5: Incorporate Sour Cream and Dry Ingredients

• Add half the sour cream to the butter mixture and mix well. Then add half the dry ingredients, stirring until just combined. Repeat with the remaining sour cream and dry ingredients.

Step 6: Layer the Batter and Swirl

• Spread half the batter into the prepared pan, smoothing it out evenly. Sprinkle the cinnamon walnut mixture over the top. Spoon the remaining batter over the swirl and spread it gently.

Step 7: Create the Swirl Effect

• Using a butter boil, gently swirl a knife or skewer through the batter. This mixes the cinnamon walnut layer into the cake. Don’t overdo it—just a few swirls will do.

Step 8: Add the Topping and Bake

• Mix the optional sugar and cinnamon topping in a small bowl. Sprinkle it evenly over the batter. Bake for 35-40 minutes, or until a toothpick comes out clean.

Step 9: Cool and Serve

• Let the cake cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.

Notes

Use room-temperature ingredients for a smooth batter and even baking. Don’t overmix after adding flour to keep the cake light. Check doneness with a toothpick to avoid overcooking.

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