Cinnamon Walnut Coffee Cake: A Delicious Start to Your Day
This cinnamon walnut coffee cake is a classic for a reason. It's moist, flavorful, and bursting with warm cinnamon and nutty goodness. It's perfect for breakfast, brunch, or an afternoon snack, and is sure to become a favorite in your household.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup chopped walnuts
For the Cinnamon Streusel:
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, cold and cut into small pieces
Instructions:
1. Prepare the cake batter: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, whisk together the buttermilk and chopped walnuts. Add the dry ingredients to the wet ingredients alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
2. Prepare the cinnamon streusel: In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. Assemble the cake: Pour the batter into the prepared pan. Sprinkle the streusel evenly over the batter.
4. Bake the cake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Tips & Variations:
- For a richer flavor, use whole milk instead of buttermilk.
- Add 1/2 cup of raisins or cranberries to the batter for extra sweetness and texture.
- For a crunchy topping, use toasted walnuts.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk.
- This coffee cake freezes well. Wrap tightly in plastic wrap and store in the freezer for up to 3 months.
Enjoy this delicious and comforting cinnamon walnut coffee cake!
