Walnut Cinnamon Bundt Cake

Walnut Cinnamon Bundt Cake

  • Author: Michal Martinek
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 68 1x


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


  1. Preheat the oven to 350 degrees Fahrenheit and place an oven rack in the middle.
  2. 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″)
  3. Combine the flour, baking powder, and baking soda in a medium bowl.
  4. Cream the butter and 1 cup of sugar with an electric mixer at medium-high for 5 minutes in a medium bowl.
  5. Beat in the eggs, one at a time, until combined.
  6. Beat in the sour cream, then set the electric mixer aside.
  7. Gently fold in the flour mixture with a wooden spoon.
  8. Mix together the cinnamon and 1 tablespoon sugar in a small bowl.
  9. Spread half the batter evenly into the prepared pan.
  10. 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.
  11. Bake 40–50 minutes until golden brown, and a cake tester inserted in the center comes out clean.
  12. Remove the cake from the oven and let it cool in the pan. Flip over a serving plate to release.
  13. Sprinkle with the powdered sugar and slice.
  14. Store covered, in a cool place, for up to 3 days.