Easy Cinnamon-Walnut Coffee Cake
This coffee cake recipe is a delightful treat that combines the warm flavors of cinnamon, orange zest, and toasted walnuts. The rich and moist cake is perfect for sharing with friends and family, especially when served warm. Enjoy the wonderful aroma that will fill your kitchen as you bake this delicious dessert!
— Constant Cookbook
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 3/4 cup sour cream
- 2 eggs
- 1 Tbs. finely grated orange zest
- 1 cup sugar
- 1 tsp. vanilla extract
- 2 tsp. ground cinnamon
- 1 cup walnuts, toasted and chopped
Instructions
- <b>Mix the batter</b>
- Position a rack in the middle of an oven and preheat to 350&#176;F. Butter a 9-inch square baking pan. In a bowl, stir together the flour, baking powder, baking soda and salt. In a 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.
- <b>Fill the pan</b>
- In a bowl, stir together the remaining 1/4 cup sugar, the cinnamon and the walnuts. Spread half of the batter evenly in the prepared pan and sprinkle evenly with half of the walnut mixture. Top with the remaining batter, spreading it evenly, and sprinkle with the remaining walnut mixture.
- <b>Bake the cake </b>
- Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool slightly in the pan on a wire rack. Cut into squares and serve warm. Makes one 9-inch square cake.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).
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