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

Cook Time45

Total Time1

Course: Dessert

Servings: -10

Calories: 636kcal

Author: Good Dinner Mom

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.

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