If you're a fan of coffee cake with a delightful twist, this Cinnamon Walnut Swirl Coffee Cake is calling your name. With its rich, nutty swirl and a tender crumb, it's the perfect treat for a cozy morning or a special brunch.
All-purpose flour forms the structure of the cake, keeping it fluffy yet sturdy enough to hold the swirl. Granulated sugar sweetens the batter and helps create a tender crumb. Unsalted butter adds richness and moisture, while sour cream contributes tang and softness. Eggs bind the ingredients together, and vanilla extract enhances the flavor base. The leavening agents, baking powder and baking soda, ensure the cake rises beautifully. A pinch of salt balances the sweetness.
For the swirl, walnuts add a satisfying crunch, and brown sugar deepens the sweetness with a hint of molasses. Ground cinnamon provides that classic warm note, while a touch of melted butter helps the filling meld together.
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It's also lovely with a drizzle of caramel sauce for an extra indulgence. For a brunch setting, serve alongside fresh fruit and a pot of your favorite tea.
Start by preheating your oven to 350°F (175°C). While the oven is warming up, grease a 9-inch round cake pan to prevent sticking. In one bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix is the backbone of your cake.
In a separate, larger mixing bowl, cream the softened butter and sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract and sour cream until the batter is smooth and creamy.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; you want a tender cake, not a tough one. In a small bowl, mix together the walnuts, brown sugar, cinnamon, and melted butter to make the filling.
Pour half of the cake batter into the prepared pan, spreading it evenly. Sprinkle the walnut-cinnamon mixture over the top, then cover with the remaining batter, spreading it to the edges to seal in the filling. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent sticking and allows the cake to cool evenly.
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