Go Back
+ servings

Cinnamon Walnut Coffee Cake with Broiled Vanilla Glaze

This coffee cake is incredibly moist, infused with layers of cinnamon, cocoa powder, toasted walnuts and brown sugar. The glaze is broiled to add a sweet crispness to the top.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Servings: 8 -10
Calories: 908kcal
Author: Good Dinner Mom

Ingredients

For the Cinnamon Walnut Layers:

For the Cake:

  • 3 cups sifted all-purpose flour, Sift the flour first and then measure it. (It's worth it)
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup butter 1 ¾ sticks, at room temperature
  • 1 ½ cups sugar
  • 2 teaspoons vanilla
  • 3 large eggs, at room temperature, (also important for extra fluffiness)
  • 2 cups sour cream, 16 ounces, at room temperature (Do NOT use low or fat free)

For the Glaze:

Instructions

Before you start the recipe:

  • About 30 minutes before (depending on the warmth of your kitchen), take 3 eggs, 2 cups sour cream and 1 ½ sticks of butter out of the refrigerator and let come to room temperature on your counter. This is a good time to toast the walnuts as well.
  • Preheat oven to 375F degrees. Prepare a 12-cup Bundt pan by rubbing soft butter all over inside and then flour pan generously.

Make the Cinnamon Walnut Layers:

  • In a medium bowl, combine ¾ cup dark brown sugar, 1 Tablespoon cinnamon, 1 Tablespoon cocoa powder and 1 cup toasted nuts. Set aside.

Make the Cake:

  • In a large bowl, combine 3 cups sifted flour, 1 ½ teaspoon baking soda, 1 ½ teaspoon baking powder and ½ teaspoon salt. Whisk together and set aside.
  • In the bowl of a standing mixer or other large mixing bowl (if using stand mixer, use paddle attachment), cream ¾ cup butter with 1 ½ cups sugar until light and fluffy. Add 2 teaspoons vanilla. Add 3 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.
  • On low speed, add dry ingredients in three additions alternating with sour cream in two additions. Beat only until smooth after each addition.
  • 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 44-48 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 slot below the middle.

Make the Glaze:

  • Combine 2 cups powdered sugar, 1 teaspoon 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 quickly, 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.)
  • Place cake and baking sheet in oven and do not close oven door all the way. Allow to cook, watching carefully, until glaze starts to crisp up and barely bubble. About 3-4 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.

Nutrition

Calories: 908kcal | Carbohydrates: 130g | Protein: 11g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 540mg | Potassium: 343mg | Fiber: 3g | Sugar: 90g | Vitamin A: 995IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 3mg