Are you craving a comforting, delicious treat that's perfect for any occasion? Look no further than this ultimate cinnamon walnut coffee cake recipe. This recipe isn't just about baking a cake; it's about creating a warm, inviting experience, perfect for cozy mornings, afternoon tea, or even a special celebration. We've combined the classic flavors of cinnamon and walnuts with a moist and tender crumb, guaranteeing a coffee cake that will leave you wanting more.
What Makes This Cinnamon Walnut Coffee Cake Recipe Special?
This recipe goes beyond the ordinary. We’ve focused on creating a cake that balances sweetness and spice, achieving that perfect harmony of flavors. The moist crumb is achieved through careful attention to ingredient ratios and baking techniques, resulting in a texture that's delightfully soft and tender. The generous amount of walnuts adds a delightful crunch and nutty flavor, complementing the warm cinnamon perfectly.
Ingredients You'll Need:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped walnuts
- 2 teaspoons ground cinnamon
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
Step-by-Step Baking Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake releases easily and prevents sticking.
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Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.
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Wet Ingredients: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
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Nuts & Cinnamon: Gently fold in the chopped walnuts and cinnamon.
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Crumble Topping: In a separate bowl, combine the flour, brown sugar, and cinnamon for the crumble topping. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
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Assemble & Bake: Pour the batter into the prepared pan and sprinkle the crumble topping evenly over the top.
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Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool & Serve: Let the cake cool in the pan for at least 10 minutes before serving. Enjoy warm, perhaps with a cup of coffee or tea!
Frequently Asked Questions (FAQs)
Can I use other nuts instead of walnuts?
Absolutely! Pecans, almonds, or even a mix of nuts would work wonderfully in this recipe. The choice is yours!
How can I store leftover coffee cake?
Store leftover coffee cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I make this coffee cake ahead of time?
You can bake the coffee cake a day or two in advance. Store it properly as mentioned above.
What kind of buttermilk should I use?
You can use either homemade or store-bought buttermilk. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Is it possible to freeze this coffee cake?
Yes, you can freeze this coffee cake. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
This cinnamon walnut coffee cake recipe is a guaranteed crowd-pleaser. Its comforting aroma and delightful taste will make it a staple in your baking repertoire. Enjoy!
