Experience the melding of sweet, tangy, and nutty flavors with this Sour Cream Coffee Cake with Cinnamon-Walnut Swirl. This moist and fluffy cake is an excellent companion for your coffee or tea breaks, offering a delightful balance of tastes that will surely stimulate your palate. Roll up your sleeves and let's get started in creating this palatable masterpiece!
While most of the ingredients for this recipe are commonly found in your pantry, there are a few that you might need to check. Full fat sour cream, often used in baking, adds a rich, tangy flavor and moistness to the cake. Also, walnuts are not commonly used in every kitchen, so you might need to pick some up. They add a crunchy texture and a nutty flavor to the cake, complementing the sweetness perfectly.
Ingredients for Sour Cream Coffee Cake with Cinnamon-Walnut Swirl
Walnut: Known for their rich and nutty flavor, they add a delightful crunch to the cake.
Light brown sugar: Provides a deep, rich sweetness, with a hint of molasses flavor.
Cinnamon: Adds a warm and fragrant spice.
All purpose flour: The base for our cake batter.
Baking soda: A leavening agent that helps our cake rise.
Salt: Enhances the flavors of the other ingredients.
Granulated sugar: Adds sweetness to the cake.
Unsalted butter: Provides moisture and rich flavor.
Eggs: They provide structure and stability to the batter, and moisture to the cake.
Sour cream: Adds tang and creaminess to the cake.
Vanilla extract: Gives the cake a nice, aromatic flavor.
One reader, Artair Cazares says:
This sour cream coffee cake with cinnamon-walnut swirl recipe is a game-changer! The cake turned out moist and flavorful, and the cinnamon-walnut swirl added a delightful crunch. It was a hit with my family and friends. I'll definitely be making this again!
Techniques Required for Making Sour Cream Coffee Cake
How to make the cinnamon-walnut swirl: Toast the walnuts until fragrant and golden brown, then mix them with brown sugar and cinnamon.
How to prepare the cake batter: Combine the dry ingredients, beat the sugar and butter, add eggs, sour cream, and vanilla, then gradually mix in the dry ingredients until smooth.
How to bake the cake: Pour the batter into the prepared pan, layering it with the cinnamon-walnut mixture, and bake until golden and a cake tester comes out clean.
How to cool and release the cake: Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to release. Let the cake cool completely before serving.
How to freeze the cake: Once cooled, double-wrap the cake securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving.
How To Make Sour Cream Coffee Cake with Cinnamon-Walnut Swirl
Coffee cake is a good partner to your cup of coffee. This recipe yields a tender and buttery cake that has irresistible swirls of cinnamon, walnut, & sugar.
Serves:
Ingredients
For Cinnamon Walnut Swirl:
- 1cupwalnut,halves, roughly chopped
- 3tbsplight brown sugar,packed
- 2tspcinnamon
For Cake Batter:
- 2⅓cupsall purpose flour,spooned into measuring cup and leveled-off
- ½tspbaking soda
- 1tspsalt
- 2cupsgranulated sugar
- 1cupunsalted butter,(2 sticks) room temperature
- 3large eggs
- 8ozfull fat sour cream,(1 container)
- 1½tspvanilla extract
Instructions
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Preheat the oven to 325 degrees F and set an oven rack in the middle position. Toast the walnuts on a rimmed baking sheet for 10 to 15 minutes, until they’re fragrant and golden brown.
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Transfer the walnuts to a plate to cool. In a small bowl, mix together the walnuts, brown sugar, and cinnamon. Set aside.
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Reduce the oven temperature to 300 degrees F. Spray a 9- or 10-in Bundt pan with nonstick cooking spray and dust with flour.
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Tap out any excess flour. Alternatively, spray the pan with a nonstick spray with flour in it, such as Baker’s Joy or Pam with Flour.
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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and butter. Beat on medium speed for 3 minutes, until pale and fluffy.
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Add the eggs, one at a time, beating well after each addition until the mixture is homogenous. On low speed, mix in the sour cream and vanilla. The batter will look a little curdled at this point; that’s okay.
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Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated.
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Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous.
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Scoop ⅓ of the batter into the prepared pan. Sprinkle half of the cinnamon-walnut mixture evenly over the batter.
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Cover with another ⅓ of the remaining batter, using a spoon or spatula to spread the batter evenly over the pan and to the edges. Sprinkle the remaining nut mixture evenly over the batter and cover with the remaining batter, spreading it evenly over the nut mixture.
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Bake for 65 to 75 minutes, until the cake is golden and a cake tester comes out clean.
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Cool the cake in the pan for 15 minutes. Do not let the cake cool in the pan for much longer than this or the brown sugar in the streusel might stick to the sides of the pan and make it difficult to release the cake.
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Place a wire rack on top of the Bundt pan and then invert the pan to release the cake. Let the cake cool completely before serving. The cake will keep well in an airtight container at room temperature for up to a week.
Nutrition
- Calories: 315.62kcal
- Fat: 15.54g
- Saturated Fat: 9.26g
- Trans Fat: 0.47g
- Monounsaturated Fat: 4.08g
- Polyunsaturated Fat: 0.92g
- Carbohydrates: 41.40g
- Fiber: 0.68g
- Sugar: 27.16g
- Protein: 3.53g
- Cholesterol: 72.75mg
- Sodium: 194.82mg
- Calcium: 32.27mg
- Potassium: 61.71mg
- Iron: 1.10mg
- Vitamin A: 137.04µg
- Vitamin C: 0.14mg
Crucial Technique for Perfect Cinnamon-Walnut Swirl
When toasting your walnuts, be sure to keep a close eye on them as they can easily burn due to their high oil content. Stir them occasionally to ensure even toasting. This will enhance their flavor and give your sour cream coffee cake a delightful crunch.
Time-Saving Tips for This Coffee Cake Recipe
Prep ahead: Measure and prepare all the ingredients the night before to streamline the baking process and save time.
Use a food processor: Use a food processor to quickly chop the walnuts for the cinnamon-walnut swirl, saving time and effort.
Bake in advance: This coffee cake can be baked in advance and frozen for up to 3 months, making it a convenient option for future enjoyment.
Double the recipe: Consider doubling the recipe and making two cakes to have an extra one on hand for unexpected guests or future occasions.
Organize your workspace: Before starting, organize your kitchen workspace and gather all the necessary tools and ingredients to work efficiently.
Substitute Ingredients For Sour Cream Coffee Cake with Cinnamon-Walnut Swirl Recipe
- sour cream - Substitute with Greek yogurt: Greek yogurt has a similar tang and creaminess that can replace sour cream in the recipe while adding a slightly different flavor profile.
- unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter, adding a subtle coconut flavor to the coffee cake.
- all purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a healthier twist, adding a nuttier flavor and more fiber to the coffee cake.
- granulated sugar - Substitute with coconut sugar: Coconut sugar can be used as a lower glycemic index alternative to granulated sugar, adding a hint of caramel flavor to the coffee cake.
- walnut - Substitute with pecans: Pecans can be used as a substitute for walnuts, providing a similar rich, nutty flavor and crunchy texture in the cinnamon-walnut swirl.
Presentation Ideas for Sour Cream Coffee Cake
Elevate the cake on a pedestal: Place the sour cream coffee cake on a beautiful cake stand to showcase its elegance and height.
Garnish with powdered sugar and cinnamon: Lightly dust the top of the cake with a sprinkle of powdered sugar and a touch of cinnamon for a visually appealing finish.
Accompany with fresh berries: Arrange a selection of fresh berries, such as raspberries and blueberries, around the base of the cake for a pop of color and a refreshing contrast to the rich flavors.
Drizzle with a vanilla glaze: Create a simple vanilla glaze and drizzle it over the cake in an artistic pattern, adding a touch of sweetness and a glossy sheen.
Add a dollop of whipped cream: Place a dollop of freshly whipped cream on the side of the cake for a luxurious and indulgent addition.
Serve with a side of espresso: Pair the sour cream coffee cake with a shot of espresso in a demitasse cup to complement the rich, aromatic flavors of the cake.
Use a gold-rimmed cake server: Present the cake using an elegant gold-rimmed cake server to add a touch of sophistication to the serving process.
Incorporate edible flowers: Adorn the cake with delicate, edible flowers such as pansies or violets to introduce a whimsical and artistic element to the presentation.
Storing and Freezing Sour Cream Coffee Cake
- Let the sour cream coffee cake cool completely before storing or freezing to prevent condensation from forming and making the cake soggy.
- Store the cooled cake in an airtight container at room temperature for up to 5 days. Avoid storing the cake in the refrigerator, as it can dry out quickly.
- To freeze the cake, double-wrap it securely with aluminum foil or plastic freezer wrap, ensuring no air pockets remain. Alternatively, place the cake in a heavy-duty freezer bag, removing as much air as possible before sealing.
- Label the wrapped cake with the date and contents to easily track how long it has been frozen.
- The sour cream coffee cake can be frozen for up to 3 months without significant loss of quality or flavor.
- To thaw the frozen cake, remove it from the freezer and let it thaw overnight on the countertop, still wrapped. This gradual thawing process helps prevent condensation from forming on the cake's surface.
- Once thawed, unwrap the cake and let it come to room temperature before slicing and serving.
- If you prefer to freeze individual slices, wrap each slice tightly in plastic wrap and then place them in a freezer-safe container or bag. This method allows you to thaw only the desired number of slices at a time.
- When freezing and thawing the cinnamon-walnut swirl cake, be aware that the texture of the walnuts may change slightly, becoming softer after thawing.
How To Reheat Leftover Coffee Cake
- The best way to reheat leftover sour cream coffee cake is to wrap individual slices in aluminum foil and place them in a preheated 300°F oven for about 10-15 minutes, or until they're heated through. This method helps to preserve the moisture and texture of the cake, ensuring that it doesn't dry out or become too crumbly.
- Another option is to microwave individual slices on a microwave-safe plate for 20-30 seconds at a time, until they're warm. However, be careful not to overheat the cake, as this can cause it to become tough and rubbery. To prevent this, you can place a damp paper towel over the slice before microwaving to help keep it moist.
- If you want to reheat a larger portion of the cake, you can place it in a baking dish, cover it with foil, and warm it in a 300°F oven for about 20-25 minutes, or until it's heated through. This method works well if you're serving a crowd and want to reheat a significant amount of the cake at once.
- For a quick and easy option, you can also reheat individual slices of the cake in a toaster oven. Simply place the slice on a toaster oven tray and heat it at 300°F for 5-7 minutes, or until it's warmed to your liking. This method is perfect for those times when you're in a hurry and just want a quick snack.
- If you find that your reheated coffee cake is a bit dry, you can try drizzling a little bit of warm vanilla glaze or caramel sauce over the top to add some extra moisture and flavor. This can help to revive the cake and make it taste just as delicious as it did when it was first baked.
Interesting Fact About Sour Cream Coffee Cake
The sour cream coffee cake with cinnamon-walnut swirl recipe is a delightful treat that can be enjoyed for breakfast or as a dessert. It combines the rich flavors of sour cream, cinnamon, and walnuts to create a moist and flavorful cake. This coffee cake is perfect for serving at brunches, gatherings, or as a sweet indulgence with a cup of coffee. The addition of toasted walnuts adds a delightful crunch and nutty flavor to the cake, making it a truly irresistible treat. Whether enjoyed fresh out of the oven or stored for later, this coffee cake is sure to be a hit with anyone who tries it.
Is Making This Coffee Cake at Home Cost-Effective?
The sour cream coffee cake with cinnamon-walnut swirl recipe is cost-effective for a household. The ingredients are commonly found in most kitchens, and the recipe yields a large cake that can serve a family of four for several days. The cost of the ingredients is reasonable, and the cake can be enjoyed for breakfast, dessert, or as a snack. The versatility and longevity of the cake make it a practical and budget-friendly option for households. Overall Verdict: 9/10. Approximate cost: $10-15 USD for a household of 4 people.
Is This Coffee Cake Recipe Healthy or Unhealthy?
This sour cream coffee cake with cinnamon-walnut swirl recipe is a delicious treat, but it's not particularly healthy. The cake is high in calories, fat, and sugar, which can contribute to weight gain and other health issues if consumed in excess. The recipe uses a significant amount of butter and sour cream, both of which are high in saturated fat. Additionally, the cake contains a large amount of sugar, which can lead to blood sugar spikes and crashes.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of sugar in the recipe by 1/4 to 1/2 cup. You can also experiment with using natural sweeteners like honey or maple syrup in place of some of the granulated sugar.
- Replace half of the all-purpose flour with whole wheat flour to increase the fiber content and provide more nutrients.
- Use low-fat or non-fat sour cream instead of full-fat sour cream to reduce the amount of saturated fat in the recipe.
- Reduce the amount of butter used and replace some of it with healthier alternatives like Greek yogurt or unsweetened applesauce.
- Increase the amount of walnuts in the cinnamon-walnut swirl to add more healthy fats, protein, and fiber to the cake.
Editor's Opinion on This Sour Cream Coffee Cake Recipe
The sour cream coffee cake with cinnamon-walnut swirl recipe is a delightful combination of rich, moist cake and a flavorful, crunchy swirl. The use of sour cream adds a lovely tanginess to the cake, while the cinnamon-walnut swirl provides a perfect balance of sweetness and texture. The toasting of the walnuts enhances their nutty flavor, adding depth to the overall taste. The cake is easy to prepare and yields a beautiful, golden-brown finish. It's a versatile treat that can be enjoyed for breakfast, brunch, or as a delightful dessert. This recipe is sure to impress with its delicious flavors and inviting aroma.
Why trust this Sour Cream Coffee Cake with Cinnamon-Walnut Swirl Recipe:
This recipe offers a delightful combination of sour cream and cinnamon-walnut swirl, creating a rich and flavorful coffee cake. The use of full fat sour cream ensures a moist and tender crumb, while the toasted walnuts add a delightful crunch. The step-by-step instructions and precise measurements guarantee a successful outcome. With a perfect balance of sweetness and warmth from the cinnamon, this coffee cake is a delightful treat for any occasion. Trust in the quality of the ingredients and the detailed guidance provided to create a memorable and delicious dessert.
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