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a cinnamon walnut coffee cake on a parchment paper

Cinnamon Walnut Coffee Cake Recipe With Coffee Glaze

Author: Kate
Cinnamon walnut coffee cake made with sour cream, a brown sugar walnut streusel ribbon, and coffee in the batter. Finished with a coffee glaze, it’s a tender Bundt cake to serve for brunch or with afternoon coffee.
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Prep Time: 30 minutes
Bake Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 slices

Equipment

Ingredients

For the Cinnamon Walnut Streusel:

For the Cake Batter:

For the Coffee Glaze & Frosting:

  • 1 1/2 cups powdered sugar
  • 2 tablespoons melted butter
  • 3 tablespoons strongly brewed coffee

Instructions

  • Prep Work: Generously grease a 10–12 cup Bundt pan with butter or cooking spray, coating all the fluted crevices and the center tube. Dust with flour and tap out the excess.
    Preheat the oven to 350°F.
  • Make the Walnut Streusel: In a medium bowl, stir together the 3/4 cup all-purpose flour, 3/4 cup brown sugar, 1 1/2 teaspoons ground cinnamon, and 1 cup chopped walnuts.
    Add the 4 tablespoons melted butter and combine with your hands until moist crumbs form. Set aside.
  • Mix the Wet & Dry Ingredients: In a large bowl, sift together the 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1/4 teaspoon allspice.
  • In the mixing bowl of a stand mixer fitted with a paddle attachment, beat the 1 cup softened butter and 1 1/2 cups granulated sugar at medium-high speed for 3–4 minutes until pale and fluffy.
  • Add the 3 large eggs one at a time, beating after each addition, followed by the 1 1/2 teaspoons vanilla extract.
  • In a small bowl, whisk the 1 cup sour cream or plain Greek yogurt with the 1/4 cup brewed coffee.
  • Combine the Cake Mixture: Add one-third of the dry ingredients to the butter mixture, followed by half of the sour cream mixture. Repeat, ending with the remaining dry ingredients.
    Mix on low speed just until combined. Scrape the bowl with a spatula to incorporate any dry pockets without overmixing.
  • Layer in the Bundt Pan & Bake: Spoon half the cake batter into the bottom of the prepared pan. Smooth with a silicone spatula. Spread all the walnut streusel evenly over the batter, keeping it slightly away from the outer edges and center tube to create an internal ribbon. Then spread the remaining batter over the streusel and smooth the surface.
  • Bake for 50-60 minutes, checking at 50 minutes. The cake is done when a long wooden skewer inserted into the thickest part comes out with just a few moist crumbs and the surface is golden brown. Continue baking if needed.
  • Let cool in the pan on a wire rack for 15 minutes, then invert onto the rack and cool completely before glazing.
  • Glaze and Serve: In a small bowl, whisk together the 1 1/2 cups powdered sugar, 2 tablespoons melted butter, and 3 tablespoons strong brewed coffee. If the glaze seems too thick, add more coffee a tablespoon at a time until it is smooth and pourable.
    Drizzle the glaze over the cooled cake. Slice and serve with a cup of coffee or tea.

Notes

  • Storage: Cover the cooled coffee walnut cake tightly with plastic wrap or transfer to an airtight container. It stays moist for up to 5 days at room temperature.
  • Variations: You can modify this original recipe into walnut cupcakes or a loaf cake by adjusting baking times (30-35 minutes for cupcakes; 50 minutes for a loaf pan). For a chocolate variation, fold dark chocolate chips into the batter.