Best 20 Coffee Walnut 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.

WALNUT COFFEE CAKE

Steps:

• In a large bowl, cream the cream cheese, butter 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, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13x9-in. baking pan., For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

WALNUT PEAR COFFEE CAKE

Steps:

• In a small bowl, combine the walnuts, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling., In a small bowl, toss pears with lemon juice; set aside. In another bowl, cream butter 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, baking soda and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. , Spread two-thirds of the batter into a greased 9-in. springform pan. Top with the reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour before cutting.

COFFEE WALNUT LAYER CAKE

Steps:

• Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.
• Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.
• For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.
• Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

CRANBERRY-WALNUT COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).
• Put cranberry sauce in a bowl and crush the berries with a fork or the back of a spoon. Remove half of the crushed berries to a small bowl and mix in 1/2 cup walnuts. Set both bowls aside.
• Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition.
• Sift together flour, baking powder, baking soda, and salt in a bowl. Add flour mixture in 2 batches to sugar-butter mixture, alternating with sour cream, beating batter briefly after each addition. Mix in 1 teaspoon almond extract and remaining 1/2 cup chopped walnuts.
• Spread 1/2 of the cake batter into the prepared pan. Layer with reserved cranberry sauce and top with remaining cake batter. Pour cranberry-walnut mixture over top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool on a wire rack for 5 minutes. Invert carefully onto a serving plate or cooling rack.
• Mix together powdered sugar, warm water, and almond extract for the glaze. Drizzle over cake.

WALNUT-PEAR SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350'F.
• Grease a 9" spring form pan or a 9x9x2 inch baking pan; set aside.
• In a small bowl combine walnuts, brown sugar, and cinnamon.
• For the topping: In another small bowl, cut the 1/4 cup butter into 1/3 cup flour until crumbly. Stir in 1/4 cup of the nut mixture.
• Toss the pear slices with the lemon juice and set aside.
• In a medium bowl, combine 1 3/4 cups flour, the baking powder, baking soda and salt; set aside.
• In a large bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar and vanilla.
• Add one egg at a time beating after each addition. Alternately add the flour mixture with the sour cream to egg mixture.
• Beat on low speed after each addition until combined.
• Spread two thirds of the batter in the prepared pan. Sprinkle with the reserved nut mixture. Layer the pear slices on top. Gently spread remaining batter over pears.
• Sprinkle with reserved topping.
• Bake for 55-60 minutes or until a toothpick comes out of the center clean.
• Cool in the pan for 10 minutes on a wire rack. If using remove the sides from your spring form pan and cool for an additional 30 minutes.
• Bon Appetit!

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.

WALNUT ORANGE COFFEE CAKE

Steps:

• In a small bowl, stir oats and orange juice until softened; set aside. In a bowl, cream butter and sugars; beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture. Stir in walnuts and orange zest. Pour into a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, combine brown sugar, butter, orange zest and juice. Bring to a boil; reduce heat. Cook for 1 minute. Remove from the heat; stir in coconut and walnuts. Gently spread over warm cake. Broil 4 in. from the heat for 2 minutes or until the topping is bubbly.

WALNUT STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 375°F.
• Grease and flour round layer cake pan or square 8" x 8" or 9" x 9" pan.
• Blend first seven ingredients; beat vigorously 30 seconds.
• Mix brown sugar, cinnamon, nuts and melted butter in a small bowl.
• Pour half cake batter into pan. Sprinkle half of brown sugar mixture over batter. Pour remaining cake batter in pan. Top with remaining brown sugar mixture.
• Bake 25-30 minutes or until toothpick inserted in center comes out clean.

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.

WALNUT SPICE COFFEE CAKE

Steps:

• Combine the granulated and dark brown sugars, walnuts, flour, vanilla, and cinnamon in a medium bowl. Add the butter and stir to make moist, coarse crumbs; set aside.
• Preheat the oven to 350 degrees F.
• Line the bottom of an 8-inch square cake pan with parchment paper; butter the paper and the sides of the pan.
• Sift the flour, baking soda, pie spice and salt into a medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition; beat in the vanilla. Add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour and mixing well between additions.
• Spread 2/3 of the batter in the prepared pan and sprinkle with half the crumbs. Top with the remaining batter and crumbs. Bake until a toothpick inserted in the center of the cake comes out clean and the top has browned, about 1 hour and 10 minutes.
• Cool the cake in the pan on a wire rack for 20 minutes. Invert out of the pan and then turn crumb-side up to cool completely.
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WALNUT CRANBERRY COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla. Combine the flour, baking powder, baking soda and salt. Gradually add to the creamed mixture., Pour half of the batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the walnuts, cranberry sauce, orange zest and cinnamon; spoon over batter. Top with remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean., Cool for 15 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.,

MAPLE-WALNUT STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 325*F.
• Lightly grease 10" tube pan.
• STREUSEL: In a medium bowl, combine the brown sugar, flour, butter, and cinnamon with a fork until crumbly.
• Stir in the walnuts.
• POUNDCAKE: Using an electric mixer on high speed, cream together the butter, pancake syrup, brown sugar, vanilla, baking powder, baking soda, and salt in a large bowl until well blended (the mixture will look curdled).
• Add the eggs, one at a time, blending well after each addition (the mixture will still look curdled).
• With the mixer on low speed, gradually add the flour, beating just until blended and smooth.
• Spoon 1/2 the batter into the prepared pan; sprinkle with 1/2 the streusel.
• Cover with remaining batter and streusel.
• Bake for 75-85 minutes, or until a toothpick inserted in the center comes out with moist crumbs clinging to it.
• Cool in pan on a wire rack for 15 minutes; loosen edges of cake from sides of pan.
• Carefully invert onto a wire rack; cool completely.
• Store wrapped airtight at room temperature for up to 3 days.

WALNUT SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 and grease (I use spray) two round cake pans or one 9x13 glass baking dish.
• In mixer bowl, beat butter and 1 cup sugar til fluffy, and add eggs one at a time, beating well after each one.
• In medium bowl, combine flour, baking powder, and baking soda.
• Add to butter/sugar mixture, alternating with sour cream, starting and ending with dry ingredients mixture you just made. Beat well. Stir in vanilla.
• Mix topping ingredients (Brown sugar , Cinnamon, 1/4 c White Sugar, Walnuts, Ground nutmeg).
• Pour half of the batter into pan/pans. Sprinkle half the topping over batter. Add the remaining batter and sprinkle with the remaining filling.
• Bake until inserted toothpick come out clean, 30 to 35 minutes. Cool on rack.

COFFEE WALNUT CAKE

Steps:

• Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving 2/3 cup cooking water. Mash potato and set aside. Dissolve coffee granules in reserved cooking water; set aside. , In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, vanilla and mashed potato. Combine the flour, baking powder and salt; add to creamed mixture with 1/2 cup reserved coffee. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the confectioners' sugar, butter, cocoa, vanilla and remaining coffee. Frost cake. Sprinkle with walnuts.

WALNUT STREUSEL COFFEE CAKE

Steps:

• In a small bowl, mix walnuts, brown sugar, butter and cinnamon., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter and sugar until light and fluffy. Gradually add egg yolks. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter., Pour half of the batter into prepared pan; sprinkle with walnut mixture. Pour in remaining batter. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

WALNUT-COCONUT COFFEE CAKE

Steps:

• In a large bowl, combine the oil, sugars, eggs and vanilla; mix well. Combine the flour, baking soda, salt and cinnamon; add to the egg mixture alternately with buttermilk. Stir just until moistened. Stir in coconut and walnuts just until combined., Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-55 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired.

APPLE WALNUT COFFEE CAKE

Steps:

• Soak apple pieces in pure apple juice for one hour.
• In large mixing bowl add first six ingredients and mix at low/med speed in mixer.
• Add next three ingredients and mix well.
• Add nuts and mix well, add apple pieces (no juice should be drained) and mix until apple pieces are even distributed.
• Pour into 8x8 cake pan that has been sprayed with cooking spray.
• Bake in 350 degree oven for 20 to 25 minutes.
• Until middle of cake is firm to touch.
• After taking cake from oven and while still hot pour glaze of sugar, melted butter and apple juice that has been well blended over the cake.
• I used a fork to poke holes evenly over the top of the cake.
• Set cake on rack to cool.

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.

BISQUICK TOFFEE-WALNUT COFFEE CAKE

Steps:

• Preheat oven to 375 degrees.
• Grease pan, 8 x 8 x 2 inch.
• Mix baking mix, sugar, sour cream, butter, vanilla and egg in large bowl. Beat vigorously 30 seconds. Stir in almond brickle chips and walnuts. Spread mixture in pan.
• Bake about 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 15 minutes.
• Drizzle with your favorite vanilla glaze. Serve warm.