Cinnamon Walnut Coffee Cake Recipe With Coffee Glaze

Walnut coffee cake recipes don’t always include actual coffee, but this cinnamon walnut cake has it in both the sour cream batter and the glaze. A generous ribbon of brown sugar and chopped walnuts runs through the middle, giving you a little crunch with every slice.

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If I’m baking something to share over coffee, this is the cake I’d choose.

Sour cream give it the most tender crumb, and coffee in both the batter and glaze gives it a slightly bitter flavor contrast that keeps this cake from being overly sweet, just perfect for the breakfast or brunch table.

My favorite part is the cinnamon-walnut ribbon tucked into the middle.

Layering it inside means you get brown sugar, spice, and crunchy nuts with each bite of soft cake. It’s tender, moist, perfectly spiced and absolutely delicious!

If you’ve been browsing walnut coffee cake recipes, plan on a little mixing, some layering, and time for the cake to cool before glazing. Give the butter and sugar their full beating time—that step incorporates air for a lighter crumb. And be patient with the glaze: a warm cake will send it straight onto the plate.

Serve a slice for brunch or an afternoon coffee break. If you love baking with walnuts, bookmark my pumpkin walnut bread for next time.

Why You’ll Love This Walnut Coffee Cake

• Tender sour cream crumb
• Cinnamon and brown sugar walnut ribbon
• Coffee in the batter and glaze
• Bundt cake shape without fussy decorating
• Enough for 12–16 slices

Ingredients You’ll Need 

• All-purpose flour: Gives the cake structure and binds the streusel; use regular all-purpose flour rather than self-rising.
• Brown sugar and granulated sugar: Brown sugar adds molasses flavor to the filling, while granulated sugar sweetens the batter; light or dark brown sugar works.
• Ground cinnamon and allspice: Adds warm spice to the walnut ribbon; look in the spice aisle. If cinnamon-sugar desserts are your thing, keep my cinnamon scones on your baking list.
• Walnuts: Add crunch to the filling and garnish; buy chopped walnuts or chop walnut halves.
• Unsalted butter: Adds richness to the cake, streusel, and glaze; use softened butter for the batter and melted butter for the other two.
• Baking powder and baking soda: Help the cake rise; find both in the baking aisle and use each as listed.
• Salt: Balances the sweetness and brings out the walnut and coffee flavors.
• Eggs: Hold the batter together; use large eggs at room temperature for smoother mixing.
• Vanilla extract: Rounds out the cinnamon and coffee flavors; pure or imitation vanilla extract works.
• Sour cream: Keeps the cake moist and tender; plain full-fat Greek yogurt is the suggested swap.
• Brewed coffee: Add coffee flavor to the batter and glaze. Coffee also deepens the chocolate flavor in my easy vegan chocolate cake, another good use for that freshly brewed pot. 
• Powdered sugar: Makes a smooth glaze; look for powdered sugar or confectioners’ sugar in the baking aisle.

Let’s Make Cinnamon Walnut Coffee Cake

Step 1: Prep Work

1. Generously grease your bundt pan with butter or cooking spray, making sure to coat all the fluted crevices and the center tube. Dust with a little bit of flour.
2. Set oven to 350 degrees F.

Step 2: Make the Walnut Streusel

1. In a medium bowl, stir together the all-purpose flour, brown sugar, cinnamon, and chopped walnuts.
2. Add melted butter and combine with your hands until moist crumbs form. Set aside.

Step 3: Mix the Wet & Dry Ingredients

1. In a large bowl, sift together the all-purpose flour, cinnamon, allspice, baking powder, baking soda, and salt.
2. In the mixing bowl of your stand mixer fitted with a paddle attachment, beat the butter and sugar at medium-high speed for 3–4 minutes until pale and fluffy.
3. Add the eggs one at a time, followed by the vanilla extract.
4. In a small bowl, whisk the sour cream (or greek yogurt) with the coffee to combine your liquid wet ingredients.

Step 4: Combine the Cake Mixture

1. Add one-third of the dry ingredients to the butter mixture, followed by half of the wet ingredients. Repeat, ending with the remaining dry ingredients.
2. Mix on low speed just until a smooth batter forms. Do not overmix so the cake rises light and fluffy.

Step 5: Layer in the Bundt Pan & Bake

1. Spoon half of the cake batter into the bottom of the prepared pan. Smooth the top using an offset spatula or wooden spoon.
2. Layer all of the walnut streusel topping evenly over the cake mixture, keeping it slightly away from the exact edges of the pan so it creates an internal ribbon.
3. Spread the remaining batter over the streusel, smoothing out the top of the cake.
4. Bake at 350 degrees F for 50-60 minutes (check at 50 minutes). The cake is done when a long wooden skewer inserted near the center comes out clean and the surface is deep golden brown.
5. Let cool in the pan on a wire rack for 15 minutes, then invert onto a serving platter.

Step 6: Glaze and Serve

1. Whisk the powdered sugar, melted butter, and rich coffee in a small bowl to form a smooth icing.
2. Drizzle the glaze generously over the warm cake.
3. Slice yourself a generous slice of cake to enjoy alongside a cup of coffee, hot coffee, or a pot of tea!

A Few Tricks for a Better Coffee Cake

• Use room temperature eggs and sour cream, plus softened butter. The same attention to softened butter and room temperature ingredients helps make my caramel apple pound cake tender, too.
• Cool the coffee before adding it to the batter.
• Chop walnuts small for an even filling.
• Stop mixing once the flour disappears.
• Check for doneness with a skewer; wet batter means more baking time.
• Cool completely before glazing so the icing stays put.

Serving and Making Ahead

Serve a slice with hot coffee or a cup of homemade fig leaf tea. For brunch, bake the day before and glaze in the morning. Add strawberries and cream crepes or my favorite banana bread, or browse my breakfast recipes for more ideas.

Storing Your Coffee Cake

Cool completely, then wrap in plastic wrap or store in an airtight container for 2–3 days at room temperature or in the fridge for up to a week.

Freeze wrapped, unglazed slices for up to 3 months. Thaw while wrapped and glaze before serving.

Cinnamon Walnut Coffee Cake FAQs

Does this coffee cake contain coffee?

Yes! Brewed coffee flavors the batter, and there’s more coffee in the glaze. Just like in my dark chocolate espresso brownies, where it deepens the flavor of the cake and keeps it from being too sweet.

Can I use Greek yogurt instead of sour cream?

Plain full-fat Greek yogurt is the suggested substitute; avoid flavored or thin yogurt.

Why did my Bundt cake stick?

Grease every groove and the center tube, dust with flour, and let the cake rest for 15 minutes before unmolding. 

What’s the difference between crumb cake vs. coffee cake?

Crumb cake is a specific type of coffee cake distinguished by its massive, buttery streusel topping, which often equals the height of the cake base itself. While general coffee cakes balance a light crumb with cinnamon swirls or glazes, crumb cake focuses primarily on delivering thick, crunchy sugar-and-butter clusters in every bite.