Cinnamon Walnut Sour Cream Coffee Cake

cinnamon walnut sour cream coffee cake
“This is the best coffee cake I’ve ever eaten” said A, as he dug into this deliciously moist cake. I won’t even say how many pieces he had in one sitting…

You know, I had never heard of “coffee cake” before I moved to the US. When I tried it, I did wonder why on earth it didn’t taste like coffee, just as the name stated. I later realized that they were called coffee cake because they are meant to be eaten with coffee. But this cake is so good, you can enjoy it for breakfast, brunch, lunch or dinner.

This cake is simple to make, and is a great way of using up any leftover sour cream (yes, it happened to us again). The results are so good, you wouldn’t want to buy store-bought again.

makes one 20 cm (8 inch) square cake

adapted from sweet peas kitchen: sour cream coffee cake

for the topping

  • 15 g (1 heaped tablespoon) raw cane (turbinado) sugar
  • 45 g (3 heaped, packed tablespoons) light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 60 g (1/2 cup) roughly chopped walnuts

for the cake

  • 150 g (1 cup) plain (all-purpose) flour
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 60 g (1/4 cup) salted butter, room temperature
  • 100 g (1/2 cup) raw cane (turbinado) sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 225 g (1 cup) sour cream, room temperature


1. Preheat oven to 180 C/350 F. Line one 20 cm (8 inch) square pan.

2. To make the topping, mix all of the ingredients together. Set aside.

3. To make the cake, mix together the flour, bicarbonate of soda (baking soda), baking powder and ground cinnamon. Set aside.

4. With electric beaters, beat together the butter and sugar until light and fluffy. Beat in the egg, and then beat in the vanilla.

5. Fold in flour mixture alternately with sour cream, starting and ending with flour mix.

6. Transfer thick batter to the prepared pan. Sprinkle over the topping.

7. Bake in the middle of the preheated oven for 25-35 minutes, or until a skewer inserted into the center comes out clean. Let cool before slicing and enjoying!


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