Best 7 Cinnamon Walnut Coffee Cake Recipes

SOUR-CREAM COFFEE CAKE WITH CINNAMON-WALNUT TOPPING

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-inch nonstick tube pan. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together sour cream and baking soda.
• With an electric mixer, beat butter, sugar, eggs, and vanilla on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternately with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.
• Spread a third of batter in pan; sprinkle with a third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center comes out with a few moist crumbs, 60 to 70 minutes.
• Cool in pan 30 minutes. Turn out of pan; cool, top side up, on a rack.

CINNAMON-WALNUT COFFEE CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition., Transfer to a greased 9-in. square baking pan. In a small bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over top. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CINNAMON-WALNUT TOPPING FOR SOUR-CREAM COFFEE CAKE

Steps:

• In a small bowl, stir together 3/4 cup chopped walnuts, 3/4 cup sugar, and 2 teaspoons ground cinnamon.

CHOCOLATE CINNAMON WALNUT COFFEE CAKE

Steps:

• Mix together walnuts, cocoa, cinnamon, 1/3 c sugar and set aside.
• Preheat oven to 350 degrees.
• Grease a 10" bundt pan.
• In large bowl of electric mixer, cream butter with 1 1/2 c sugar until blended.
• Increase speed to high and beat until light and fluffy.
• Add eggs, sour cream, orange rind, vanilla and mix.
• Add dry ingredients and beat at low speed until mixed.
• At medium speed, beat for 3 minutes.
• Spread half of batter in prepared pan, sprinkle with nut mixture, top with remaining batter.
• Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
• Cool coffeecake in pan on wire rack for 10 minutes.
• Remove from pan and cool completely.
• Sprinkle with confectioners' sugar to serve.

GLAZED CINNAMON-WALNUT COFFEE CAKE

Steps:

• In a small bowl, combine the walnuts, 3/4 cup sugar and cinnamon; set aside. Combine the flour, baking soda and salt; set aside. In a large bowl, combine the buttermilk, oil, egg, vanilla and remaining sugar. Add flour mixture; beat just until moistened. , Spread half of the batter into a greased 8-in. square baking dish. Sprinkle with 1-1/2 cups walnut mixture. Spread with remaining batter; top with remaining walnut mixture. Cut through batter with a knife to swirl. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Combine glaze ingredients; drizzle over coffee cake. Serve warm if desired or cool on a wire rack.

WALNUT PEAR CINNAMON COFFEE CAKE

Steps:

• Combine flour, baking powder, baking soda and salt together; set aside.
• Toss pears in cinnamon; set aside Mix all crumb mixture ingredients together; set aside.
• Beat butter with an electric mixer.
• Add sugar and vanilla extract; add eggs one at a time.
• Add yogure and flour mixture alternately.
• Spread 2/3 in the bottom of a lightly greased 9" springform pan.
• Sprinkle half the crumb mixture over the batter.
• Layer pears over the topping.
• Gently spread the rest of the batter over the pears and top with remaining crumb mixture.
• Bake at 350F for 55-60 minutes or until cake test done.
• Whisk together confectioners sugar, yogurt and cinnamon.
• Cool cake slightly if serving warm, or cool completely before drizzling with cinnamon glaze.

TRADITIONAL CINNAMON-WALNUT COFFEE CAKE

Steps:

• In a small bowl, combine the flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk the egg, milk and butter; stir into dry ingredients just until moistened. Stir in raisins and 1/2 cup walnuts., Transfer to a greased 9-in. square baking pan. Sprinkle with cinnamon-sugar and remaining walnuts. Bake at 375° for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack.