Cinnamon Walnut Coffee Cake is super moist with rich layers of toasted walnuts, cinnamon and cocoa powder. The broiled glaze takes this cake over the top.
Coffee cake is meant to bring people together. Meant to be shared. Never meant to be for a party of one, right? Well, this is THE ONE for conversation-stopping raves, to be served at any get-together, formal or casual. I am not kidding.
When I first tested this, I wasn’t having any kind of party so I called a couple friends and my mom and told them to come grab a hunk of the circle and give me feedback. One of my friends wanted me to call it A-mazing Coffee Cake and my dad has probably called three times in a week either telling me it was the best cake he’s ever tasted or to tell me to enter a baking contest with it. In other words, he’s been buttering me up so I’d make it for him again, and soon.
Why You’ll Love This Recipe
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Layers of flavor: Sweet cinnamon, rich cocoa, and toasty walnuts come together in every bite.
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Moist and tender: Sour cream in the batter guarantees a soft, bakery-style texture.
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Show-stopping glaze: A vanilla glaze that crisps under the broiler makes the cake extra special.
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Perfect for sharing: Baked in a Bundt pan, this cake slices beautifully for brunch, holidays, or potlucks.
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Make-ahead friendly: Stays fresh for days when wrapped well, so you can bake ahead for gatherings.
This Cinnamon Walnut Coffee Cake starts with an incredibly moist but dense butter cake with sour cream to add subtle tang in every bite. The filling is a simple yet (dare I say?) PERFECT mixture of brown sugar, cinnamon, cocoa powder and toasted walnuts. Chocolate is not recognized in the taste so much as it adds an unmistakable richness. If I’m trying to find some health benefits to this decadent delight, well cinnamon, dark chocolate and walnuts fits the bill here. (Yes, it’s a stretch but I’m sticking with it.)
Finishing the cake is my ramped-up version of a simple sugar glaze. Made with powdered sugar, pure vanilla extract and a touch of hot milk, drizzle the glaze over the ridges of the Bundt cake and then pop it in the oven under your broiler just until the glaze starts to bubble on top. This step will give the glaze a subtle crispness but also deepens the vanilla flavor within the glaze. Plus, I think broiling the glaze gives it that country bakery, made from scratch, “this is special” kind of appearance.
And it really is special. Cinnamon Walnut Coffee Cake will keep for two days (wrapped airtight), but if you can, serve it warm out of the oven. And cut the pieces large, because one skinny piece is not going to be enough – for anybody.
Oh, and what I said earlier about coffee cake never being for a party of one? Well, you go right ahead and pour yourself a cup of coffee, tea or milk and eat the last piece of this cake all by yourself. Because I know I will.
Cinnamon Walnut Coffee Cake FAQs
Can I make this cake without a Bundt pan?
Yes! You can use a 9×13-inch baking dish. The layers won’t be as dramatic, but the flavor is the same. Baking time may be slightly shorter—start checking around 35 minutes.
Can I use a different nut instead of walnuts?
Absolutely. Pecans or hazelnuts are great substitutes, or you can leave the nuts out if needed.
How do I keep the cake moist?
Be sure not to overbake. Remove from the oven when a toothpick has just a few crumbs. Also, store the cake wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
Can I make this cake ahead of time?
Yes, this cake holds up well. Bake it the day before, glaze it, and store covered. The flavor even improves slightly the next day.
Does the glaze have to go under the broiler?
The quick broil step gives the glaze its signature crisp finish, but if you’d rather skip it, you can just drizzle the glaze over and let it set at room temperature.
Do I have to top with the glaze?
No, the cake is delicious even without the glaze. But the sweet vanilla topping adds an extra layer of flavor and helps make it look bakery-style. If you prefer less sweetness, you can dust the cake with powdered sugar instead.
Cinnamon Walnut Coffee Cake with Broiled Vanilla Glaze
Ingredients
For the Cinnamon Walnut Layers:
- ¾ cup dark brown sugar
- 1 Tablespoon cinnamon
- 1 Tablespoon cocoa powder
- 1 cup walnuts, toasted and then finely chopped
For the Cake:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup butter 1 ¾ sticks, softened
- 1 ½ cups sugar
- 2 teaspoons vanilla
- 3 large eggs, room temperature
- 2 cups full-fat sour cream room temperature
For the Glaze:
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-4 Tablespoons hot milk
Instructions
Make the Cinnamon Walnut Layers:
- In a medium bowl, combine dark brown sugar, cinnamon, cocoa powder and toasted nuts. Set aside.¾ cup dark brown sugar, 1 Tablespoon cinnamon, 1 Tablespoon cocoa powder, 1 cup walnuts,
Make the Cake:
- Preheat oven to 375F degrees. Prepare a 12-cup Bundt pan by rubbing soft butter all over inside and then flour pan generously.
- In a large bowl, combine flour, baking soda, baking powder and salt. Whisk together and set aside.3 cups all-purpose flour, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, ½ teaspoon salt
- In the bowl of a stand mixer with paddle attachment or other large mixing bowl using hand-held beaters, cream butter with the sugar until light and fluffy. Add vanilla, then add eggs, one at a time, beating after each one. Scrape sides of bowl and beat at high speed until mixture is light and creamy, about one minute.¾ cup butter, 1 ½ cups sugar, 2 teaspoons vanilla, 3 large eggs,
- On low speed, add dry ingredients in three additions alternating with sour cream in two additions. Beat only until smooth after each addition.2 cups full-fat sour cream
- Spread your first layer of batter in bottom of prepared pan. This is easier to do if you use a small spoon to drop batter into pan and then smooth it together. Top with ⅓ of the nut mixture (it is okay if it spreads to touch the pan). Repeat until you have four layers of batter and three layers of nut filling. The top layer will be batter.
- Place pan in oven on center rack (never put a Bundt pan on a tray. Air needs to circulate through the hole in the center of the Bundt pan).
- Bake until a toothpick or skewer comes out with a few crumbs, about 45-48 minutes, start testing around 40 minutes. Remove and let cool on rack for 5 minutes.
- Invert cake onto a cooling rack and remove pan. Place a baking pan under the cooling rack.
- Turn oven back on to a High Broil setting and place oven rack one position below the middle.
Make the Glaze:
- Combine powdered sugar, vanilla and 3-4 Tablespoons hot milk in a medium bowl. Mix well. Mixture should have the consistency of a thick cream sauce. Using a large spoon, quickly drizzle glaze over top of cake, allowing glaze to flow down the sides. Do this quickly as the glaze will begin to stiffen, making it harder to pour. Don't let too much flow off the cake if you can. You want as much to stay on the cake as possible.2 cups powdered sugar, 1 teaspoon vanilla extract, 3-4 Tablespoons hot milk
- Place cake and baking sheet in oven. Allow to cook, watching carefully, until glaze starts to crisp up and barely bubble. About 2-3 minutes.
- Remove from the oven and let cool for about 10 minutes before cutting. Serve warm or cover in plastic or an airtight container for up to 3 days.
Notes
- Pan option: If you don’t have a Bundt pan, bake in a 9x13-inch dish. Check for doneness starting at 35 minutes.
- Nut swaps: Pecans or hazelnuts work just as well as walnuts. Or, leave nuts out for a nut-free version.
- Glaze choice: The broiled glaze adds crisp sweetness, but you can skip it or simply dust with powdered sugar.
- Storage: Wrap tightly or store in an airtight container at room temperature for up to 3 days.
- Freezer-friendly: Freeze slices (without glaze) for up to 2 months. Thaw, then glaze or dust with sugar before serving.
Recipe adapted from Maida Heater’s Book of Great Desserts. And if you like to bake and don’t know about Maida, then run to your local library or book store and pick up ANY of her cookbooks.
The best coffee cake that I’ve tried!! Big hit in the family and among friends. I followed your instructions to the T. Thank you for a great recipe that’s definitely a keeper!!
Thanks Naz, this is my go-to coffee cake if I want to impress guests. I’ve tried other recipes and none of them have the wow appeal that this one does. I’m so glad to hear it was a hit for you as well, thanks so much for taking the time to comment.