Cinnamon Walnut Coffee Cake: A Delightful Blend of Moist Cake and Sweet, Nutty Topping
Cinnamon Walnut Coffee Cake: The Perfect Balance of Moistness and Toasted Crunch
This coffee cake boasts a wonderfully moist and tender crumb, complemented by a sweet and nutty topping that adds a delightful crunch. The way the topping melts into the center of the cake is an unexpected and enjoyable feature. It pairs beautifully with coffee or milk, offering a truly satisfying flavor experience that’s quite impressive.
Cake Batter Ingredients- 60g unsalted butter, softened
- 60g granulated sugar
- 1 large egg, room temperature
- 140g all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 90ml buttermilk
Sweet & Nutty Cinnamon Walnut Topping- 1 teaspoon ground cinnamon
- 20g granulated sugar
- 20g walnuts, finely chopped
Easy Homemade Buttermilk- 1 teaspoon white vinegar
- 85ml milk
- 1 teaspoon ground cinnamon
- 20g granulated sugar
- 20g walnuts, finely chopped
Easy Homemade Buttermilk- 1 teaspoon white vinegar
- 85ml milk
Cooking Instructions
Step 1
First, let’s prepare the topping that will add a wonderful flavor to your cake. In a small bowl, combine the cinnamon powder, sugar, and chopped walnuts. Mix them well and set aside. Now, for the cake batter: Cream the softened butter until it’s smooth and fluffy. Gradually add the sugar and salt, a little at a time, creaming well after each addition until fully incorporated and the mixture is light.
Step 2
Next, add the room-temperature egg. Beat it in gradually, ensuring it’s fully incorporated before adding more. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Sift these dry ingredients over the butter-sugar mixture. Using a spatula, gently fold the dry ingredients into the wet ingredients, making a ‘well’ or ‘井’ shape in the center and mixing just until no dry streaks remain. Overmixing can make the cake tough, so be gentle!
Step 3
Once the dry ingredients are just combined, pour in the buttermilk. Gently fold it into the batter until you have a smooth, pourable consistency. Don’t overmix! Pour half of the prepared batter into your greased and floured cake pan. (If you don’t have buttermilk, you can easily make your own by mixing 1 teaspoon of white vinegar with 85ml of milk and letting it sit for about 5 minutes until it slightly thickens.)
Step 4
Now it’s time to add the delicious topping! Sprinkle half of your prepared cinnamon walnut mixture evenly over the batter in the pan. Carefully pour the remaining batter on top of the first layer of topping. Finally, sprinkle the rest of the cinnamon walnut topping over the second layer of batter. Bake in a preheated oven at 175°C (350°F) for approximately 25 to 30 minutes, or until a skewer inserted into the center comes out clean. As it bakes, the topping will melt into the cake, creating a wonderfully gooey center!
