I’ve wanted to make this coffee cake since before Thanksgiving. I had some family come up and stay with us this weekend, so it was the perfect time to make it. I’m not a big fan of coffee cakes but this was pretty good. Everyone else agreed!
Cinnamon-Walnut Coffee Cake
From …and a cookie for dessert
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
3/4 cup sour cream
1 tablespoon orange zest, finely grated (I omitted this)
1 cup sugar
1 tsp vanilla extract
2 tsp ground cinnamon
1 cup walnuts, toasted and chopped
1) Position a rack in the middle of the oven and preheat to 350. Butter a 9-inch square baking pan (I used an 8 inch square).
2) In a bowl, stir together the flour, baking powder, baking soda and salt. In another large bowl, using an electric mixer on medium speed beat together the butter, sour cream, eggs, orange zest, 3/4 cup of the sugar and the vanilla until blended. Add the dry ingredients to the wet ingredients and beat on low speed until smooth.
3) In a bowl, stir together the remaining 1/4 cup sugar, the cinnamon and walnuts. Spread half of batter evenly into prepared pan and sprinkle evenly with half of walnut mixture. Top with the remaining batter, spreading it evenly, and sprinkle with the remaining walnut mixture.
4) Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 25-30 minutes. Let cool slightly in the pan on a wire rack. Cut into squares and serve warm.