This moist sour cream coffee cake is truly delicious. Vanilla sponge with a middle layer of cinnamon sugar filling, topped with a candied walnut streusel. While there’s no coffee in the actual cake itself, it’s the perfect sweet treat to have alongside a warm cup of your afternoon coffee!
Ingredients
FOR THE CAKE
- 210g all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 140g unsalted butter, softened
- 150g granulated sugar
- 50g brown sugar
- 2 eggs
- 160g sour cream
- 1 teaspoon vanilla extract
FOR THE CINNAMON LAYER
- 150g brown sugar
- 30g all-purpose flour
- 2 teaspoons ground cinnamon
FOR THE WALNUT STREUSEL TOPPING
- 90g all-purpose flour
- 110g brown sugar
- 2 teaspoons ground cinnamon
- Pinch of salt
- 85g unsalted butter, diced
- 1 cup of walnuts, roughly chopped
- 60g granulated sugar
- 1 tablespoon unsalted butter (used for the walnuts)
Method
- Start by making the cinnamon layer. In a small bowl, whisk together the brown sugar, flour, and cinnamon. Set aside while you make the rest.
- Next, make the walnut streusel topping. Begin by making the candied walnuts. In a small saucepan over medium heat add 1 cup of walnuts, 60g of granulated sugar, and 1 tablespoon of butter. Stir frequently to avoid burning. When the sugar starts to melt, stir constantly until all the sugar is melted and the walnuts are fully coated. Immediately transfer the mixture onto parchment paper and spread out the nuts so they don’t all stick together. Let cool slightly.
- In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the diced butter. Using your fingers crumble the butter into the dry ingredients until the mixture is crumbly. Mix in the candied walnuts. Set aside while you make the cake batter.
- Begin by preheating the oven to 350°F. Grease and line a loaf tin with parchment paper.
- In a medium bowl, combine the flour, baking powder, and salt together. Then in the bowl of a stand mixer using the paddle attachment, beat the butter and sugars together until light and fluffy. Add the eggs one at a time while you continue to mix. Be sure to scrape down on the sides of the bowl before adding the sour cream and vanilla. Once fully combined, reduce the speed to low and slowly add in the dry mixture to the wet mixture. Mix until fully combined.
- Spread half of the cake batter into the prepared loaf tin. Sprinkle the cinnamon layer on top, ensuring it covers the bottom layer. Pour the rest of the batter on top, and carefully spread it out evenly. Top off with the walnut streusel layer.
- Bake for 55 minutes until cooked through. Let the cake cool in the pan for about 20 minutes before serving.
