This isn't just any cinnamon walnut coffee cake recipe; it's the culmination of years of baking experiments, designed to deliver the perfect balance of moist crumb, crunchy topping, and irresistible cinnamon-walnut flavor. We've incorporated tips and tricks to ensure your coffee cake is a showstopper, every single time. Get ready to impress your family and friends with this delectable dessert!
What Makes This Cinnamon Walnut Coffee Cake Recipe So Special?
This recipe distinguishes itself through several key elements:
- Perfectly moist crumb: We've carefully balanced the wet and dry ingredients to achieve a tender, moist crumb that melts in your mouth.
- Crunchy, flavorful streusel topping: Our streusel is far from ordinary. It boasts a delightful crunch and is bursting with the warm aroma of cinnamon and the satisfying texture of walnuts.
- Easy-to-follow instructions: Even beginner bakers can confidently tackle this recipe with our clear and concise instructions.
- Adaptable to your preferences: Want to add a touch of maple syrup? Feel free! Craving pecans instead of walnuts? Go for it! This recipe provides a fantastic base for your own creative flourishes.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Cinnamon Walnut Streusel Topping:
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ cup chopped walnuts
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, cold and cut into small pieces
Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 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. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Prepare the Streusel: In a separate bowl, combine the flour, brown sugar, walnuts, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Assemble and Bake: Pour the cake batter into the prepared pan. Sprinkle the streusel topping evenly over the batter.
- Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool & Serve: Let the coffee cake cool in the pan for at least 10 minutes before slicing and serving. Enjoy warm or at room temperature!
Frequently Asked Questions (FAQ)
Can I use other nuts besides walnuts?
Absolutely! Pecans, almonds, or even a mix of nuts would work wonderfully in this recipe. Feel free to substitute your favorite nut.
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 prepare the batter and streusel topping ahead of time and store them separately in the refrigerator. Assemble and bake when ready.
What kind of buttermilk should I use?
You can use store-bought buttermilk or make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
Can I 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 3 months. Thaw overnight in the refrigerator before serving.
This detailed recipe, along with the answers to common questions, ensures you’ll create a truly memorable cinnamon walnut coffee cake. Enjoy!
