This cake has a dense, cheesecake-like interior and a layer of sweet, crunchy walnuts in the middle.
It’s an old family recipe from my friend Ben. “I can’t count how many times I ate it,” he says. “I still request it from my mom when I visit her in England. It is easy to make and utterly delicious to eat—a great year-round, go-to snack.”
The baking method is pretty easy. You just have to do one thing at a time, so that the cake comes out light and airy.
That means creaming the butter and sugar first. Then adding eggs, one by one. Then sour cream. Then the dry ingredients.
Here’s how to create the crunchy walnut layer:
Did you see these other two bundt cakes? One’s paleo and one’s made with poppy seeds. Both different, both super tasty.
Are you addicted to cinnamon like me? What’s your favorite coffee cake?
Tell me in the comments.Print
Your go-to coffee cake with a layer of crunchy walnuts in the middle
- 2 cups unbleached all-purpose flour + 2 tablespoons to flour the bundt pan
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 16 tablespoons (2 sticks) unsalted butter, softened + 1 tablespoon to grease the bundt pan
- 1 cup + 1 tablespoon sugar, separated
- 3 eggs
- 2 cups sour cream
- 1 tablespoon cinnamon
- 1 cup coarsely chopped walnuts
- Powdered sugar for sprinkling
- Preheat the oven to 350 degrees Fahrenheit and place an oven rack in the middle.
- Grease the bundt cake pan with 1 tablespoon of the butter. Add 2 tablespoons of flour and tap the pan, moving it around, until the whole surface is white and floured. Tap out any excess flour. (My bundt pan measures 9.5×3.4″)
- Combine the flour, baking powder, and baking soda in a medium bowl.
- Cream the butter and 1 cup of sugar with an electric mixer at medium-high for 5 minutes in a medium bowl.
- Beat in the eggs, one at a time, until combined.
- Beat in the sour cream, then set the electric mixer aside.
- Gently fold in the flour mixture with a wooden spoon.
- Mix together the cinnamon and 1 tablespoon sugar in a small bowl.
- Spread half the batter evenly into the prepared pan.
- Sprinkle the walnuts over the batter, and then sprinkle with the cinnamon/sugar mixture. Spread the rest of the batter on top of the walnuts.
- Bake 40–50 minutes until golden brown, and a cake tester inserted in the center comes out clean.
- Remove the cake from the oven and let it cool in the pan. Flip over a serving plate to release.
- Sprinkle with the powdered sugar and slice.
- Store covered, in a cool place, for up to 3 days.