Sour Cream Coffee Cake with Cinnamon-Walnut Swirl

Tested & Perfected Recipes

From Zingerman’s Bakehouse, a rich and buttery sour cream coffee cake with a sublime cinnamon-nut swirl.

sour cream coffee cake

A classic breakfast cake is one of the handiest things to have in your baking repertoire, and this sour cream coffee cake from the famous Zingerman’s Bakehouse in Ann Arbor, MI is one of the very best. Featured on the cover of the Zingerman’s Bakehouse Cookbook by Amy Emberling and‎ Frank Carollo (Chronicle Books, 2017), the recipe is a treasure that’s worth the cost of the book alone.

The authors write, “This is our most popular coffee cake and possibly our most popular sweet item…As you can see, it is full of tasty fat – half a pound of butter, half a pound of sour cream, and three whole eggs – which yields a mellow and moist cake crumb.” But what makes it truly special is the contrasting flavor and crunch of the cinnamon-nut swirl that runs throughout. And the cake lasts: you can store it in a covered container on the countertop for up to two weeks (but good luck keeping it that long!).

What you’ll need To Make Sour Cream Coffee Cake

how to make sour cream coffee cake

How To Make Sour Cream Coffee Cake

To begin, make the cinnamon-walnut swirl. Preheat the oven to 325°F and set an oven rack in the middle position. Toast the walnuts on a rimmed baking sheet until they’re fragrant and golden brown, 10 to 15 minutes. Let cool, and reduce the oven temperature to 300°F.

how to make sour cream coffee cake

In a small bowl, combine the walnuts, brown sugar, and cinnamon.

how to make sour cream coffee cake

Mix until combined, then set aside.

how to make sour cream coffee cake

In another bowl, whisk together the flour, baking soda, and salt. Set aside.

how to make sour cream coffee cake

In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and butter.

how to make sour cream coffee cake

Beat on medium speed until pale and fluffy, about 3 minutes.

how to make sour cream coffee cake

Add the eggs, one at a time, beating well after each addition until the mixture is homogenous.

how to make sour cream coffee cake

On low speed, mix in the sour cream and vanilla.

how to make sour cream coffee cake

The batter will look a little curdled at this point; that’s okay. Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated.

how to make sour cream coffee cake

Gradually add the flour mixture.

how to make sour cream coffee cake

And mix on low speed until the batter is smooth and homogeneous.

how to make sour cream coffee cake

Scoop 1/3 of the batter into the prepared pan. (It won’t seem like enough, especially if you’re using a 12-cup Bundt — that’s okay. Just do your best to smooth it into an even layer with a spatula or back of a spoon.)

how to make sour cream coffee cake

Sprinkle half of the cinnamon-walnut mixture evenly over the batter.

how to make sour cream coffee cake

Cover with another 1/3 of the remaining batter, using a spoon or spatula to spread the batter evenly over the pan and to the edges.

how to make sour cream coffee cake

Sprinkle the remaining nut mixture evenly over the batter.

how to make sour cream coffee cake

Cover with the remaining batter, spreading it evenly over the nut mixture.

how to make sour cream coffee cake

Bake for 65 to 75 minutes, or until a cake tester comes out clean.

how to make sour cream coffee cake

Cool the cake in the pan for 15 minutes. Do not let the cake cool in the pan for much longer than this or the brown sugar in the streusel might stick to the sides of the pan and make it difficult to release the cake. Place a wire rack on top of the Bundt pan and then invert the pan to release the cake.

how to make sour cream coffee cake

Let the cake cool completely before serving. The cake will keep well in an airtight container at room temperature for up to a week. Enjoy!

sour cream coffee cake

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Sour Cream Coffee Cake with Cinnamon-Walnut Swirl

From Zingerman’s Bakehouse, a rich and buttery sour cream coffee cake with a sublime cinnamon-nut swirl.

Servings: 16
Prep Time: 30 Minutes
Cook Time: 70 Minutes
Total Time: 1 Hour 40 Minutes

Ingredients

For the Cinnamon-Walnut Swirl

  • 1 heaping cup walnut halves, roughly chopped
  • 3 tablespoons packed light brown sugar
  • 2 teaspoons cinnamon

For the Cake Batter

  • 2-1/3 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 3 large eggs
  • 1 (8 oz) container full fat sour cream
  • 1-1/2 teaspoons vanilla extract

Instructions

  1. Make the Cinnamon-Walnut Swirl: Preheat the oven to 325°F and set an oven rack in the middle position. Toast the walnuts on a rimmed baking sheet until they’re fragrant and golden brown, 10 to 15 minutes. Transfer the walnuts to a plate to cool. In a small bowl, mix together the walnuts, brown sugar, and cinnamon. Set aside.
  2. Reduce the oven temperature to 300°F. Spray a 9- or 10-in Bundt pan with nonstick cooking spray and dust with flour. Tap out any excess flour. Alternatively, spray the pan with a nonstick spray with flour in it, such as Baker's Joy or Pam with Flour.
  3. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and butter. Beat on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition until the mixture is homogenous. On low speed, mix in the sour cream and vanilla. The batter will look a little curdled at this point; that's okay. Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated.
  5. Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous.
  6. Scoop 1/3 of the batter into the prepared pan. (It won't seem like enough, especially if you're using a 10-in Bundt -- that's okay. Just do your best to smooth it into an even layer with a spatula or back of a spoon.) Sprinkle half of the cinnamon-walnut mixture evenly over the batter. Cover with another 1/3 of the remaining batter, using a spoon or spatula to spread the batter evenly over the pan and to the edges. Sprinkle the remaining nut mixture evenly over the batter and cover with the remaining batter, spreading it evenly over the nut mixture.
  7. Bake for 65 to 75 minutes, until the cake is golden and a cake tester comes out clean. Cool the cake in the pan for 15 minutes. Do not let the cake cool in the pan for much longer than this or the brown sugar in the streusel might stick to the sides of the pan and make it difficult to release the cake. Place a wire rack on top of the Bundt pan and then invert the pan to release the cake. Let the cake cool completely before serving. The cake will keep well in an airtight container at room temperature for up to a week.
  8. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Nutrition Information

Powered by Edamam

  • Per serving (16 servings)
  • Calories: 328
  • Fat: 16 g
  • Saturated fat: 9 g
  • Carbohydrates: 42 g
  • Sugar: 28 g
  • Fiber: 1 g
  • Protein: 4 g
  • Sodium: 200 mg
  • Cholesterol: 73 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Hi, we made this delicious cake and recommend it highly as new bakers as a “can’t fail”. We reduced the cake batter sugar to 350g, as we added a streusal base, & baked in 24cm (9″) square tins, and it has been a hit with family & friends. In future bakes, we are considering reducing it it to 325g or even 300g sugar, & will continue with struesal, or cinnamon & walnut swirl bases. This recipe has been a lovely way for my newly retired best friend & I to revisit baking as a shared activity every 3 weeks or so. We are happy with our cakes despite us not realising there are differences between USA & Australian / New Zealand standard measures even in teaspoon & tablespoons. Thank you for the recipe, & comments, which helped us immensely. Which cake next??

    • — Tracey on July 6, 2020
    • Reply
  • Made this last night in a 12 portion mini bundt pan for a 75th birthday luncheon. Of course could only make one layer of swirl so I added two regular chocolate chips to the swirl layer. Took about 27-29 minutes in a Breville small pro. Batter also made one small bundt pan with two layers of swirl took about 45 minutes in the same oven. Dusted with Confectioners sugar
    Excellent taste and texture.

    • — Linseed on June 30, 2020
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  • Can you use an angel food pan for this recipe?

    • — PS on June 10, 2020
    • Reply
    • Sure – hope you enjoy!

      • — Jenn on June 10, 2020
      • Reply
  • My son made this. This so easy and delicious!!!! Thank you very much for sharing your recipes.

    • — Kay on May 31, 2020
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  • Hi. Can this be made in an 8 inch square pan or even a 9×13? There’s just two of us so prefer the 8 inch.

    • — Jane on May 11, 2020
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    • Hi Jane, if you have a 9-inch square pan, I’d recommend that. If you don’t, you can use an 8-inch square, but I’d halve the recipe. Bake time may be a bit different so keep a close eye on it. Hope you enjoy!

      • — Jenn on May 12, 2020
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  • Made this for Mother’s Day today for the first time. Delicious! Turned out awesome and got really good reviews! Thank you very much for sharing your recipe Jenn.

    • — Jacque L. on May 10, 2020
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  • Made in a 9″ pan b/c I don’t have a Bundt pan. In retrospect I should have the doubled the streusel for a round cake – next time! Because I’ll surely make this again. What a wonderful cake recipe. I loved the dense yet fluffy and tender crumb. Been searching for a basic yellow cake recipe for birthdays for some time. This recipe takes the cake!

    • — ECWriter on May 9, 2020
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    • I tried reducing the sugar to 1.5 cups and it was totally fine. Crumb was still good, cake crust still caramelized beautifully, and was plenty sweet for my taste (and I like sweets!).

      • — ECWriter on May 9, 2020
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  • This cake was gone in 1 day!! Fabulous crumb, moist and tender, we loved the walnut swirl so much. I used my new 10 cup Nordicware bundt pan and heavily buttered/floured and it popped right out perfectly. This will be a staple in our house!

    • — Mary on April 28, 2020
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  • I would first like to say, “What a wonderfully delicious coffee cake this is!” Especially am I happy because I used yogurt as a substitute for the eggs and it rose and was moist just the way it was supposed to. I have a deadly egg allergy and am still experimenting with egg substitutes. This one worked!

    Thank you Jenn!!

    • — Elaine Sharpe on April 27, 2020
    • Reply
    • I forgot the stars!!!!!

      • — Elaine Sharpe on April 28, 2020
      • Reply
  • Easy and excellent! Will make again. Didn’t change a thing in the recipe. I find with recipes on this site you don’t need to adjust at all.

    • — Sally Ann on April 26, 2020
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  • This is definitely one of the best coffee cake recipes I have tried. It is moist and buttery. I did have to make it in a springform pan instead of a bundt pan, but I baked it to 210 internal degrees (about an hour and 10 minutes) and it came out perfect. When I make it next time, I will try a struesal topping in the bottom of the pan for a more pleasing look on the top of the cake.

    • — Grammy Gail on April 15, 2020
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  • I grew up with a version of this coffee cake. We had it for every brunch and every Christmas and Easter morning. It is delicious and simple. Thank you for sharing this version of the recipe. You took me back to wonderful memories, and now I can start making some new ones with this.

    • — Jo Ellen Washburn on April 10, 2020
    • Reply
  • Hi Jen,
    I love every recipe of yours that I have tried. Thanks for making life a little easier by sharing your great recipes. It may seem silly to say but they have been a blessing.
    As we are now sheltering in place with only 3 of us and no one to share with, as well as limited access to replenishing ingredients, is it possible to scale down this recipe by one half or one third? Isn’t there a standard way of scaling baked goods recipes in general? I love fresh baked goodies but we can only eat and store so much. Thanks in advance!

    • — NikkiCooks on April 9, 2020
    • Reply
    • Hi Nikki, Glad you like the recipes! You could halve this recipe and bake it in a loaf pan should work. Bake time will be different though — I’d start checking it at about 45 minutes. Please LMK how it turns out!

      • — Jenn on April 9, 2020
      • Reply
  • The coffee cake is delicious. In addition it smells wonderful while it is baking. Our dog laid down in front of the oven while it was baking and refused to move!

    • — Deborah Cates on April 5, 2020
    • Reply
    • 🙂

      • — Jenn on April 6, 2020
      • Reply
  • This is the BEST coffee cake I have ever had and what’s best is I made it!!!! 🙂
    I made a bundt cake. The only changes I made to the recipe were I added more cinnamon and also mixed hazelnuts with walnuts for the center swirl.. When I had the batter ready to bake I added about 24 chocolate chips, tablespoon of oats and some hemp seeds and lined the bottom of the bundt pan. OH MY GOD. This was a dream cake.. I will definitely make this one over and over.. DELICIOUS with coffee. Thank you!!!!!!

    • — Tracey Mata on April 4, 2020
    • Reply
  • This is so easy to make and quite delicious! My family loved it! I must warn you this is hard to stop eating!! The perfect “comfort” food to have….

    • — Wendy Schoenburg on March 30, 2020
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  • Hi Jen, Love all your recipes. Could I swap out sour cream for greek yogurt? Would I use the same amount? Thanks!

    • — meaghan on March 20, 2020
    • Reply
    • Hi Meaghan, Yes and yes. And so glad you’re enjoying the recipes! 🙂

      • — Jenn on March 20, 2020
      • Reply
  • Followed exactly and was delicious.

    • — Gail on March 16, 2020
    • Reply
  • Unfortunatly one of the worst recipies ive ever used. Im a professional baker from the uk, i converted all the measurements. The cake was far too big for my bundt tin so i put less mixture in (i followed the pictures) it rose above the tin so made a big mess of my oven. Took it out when cooked, left to cool for 15mins as directed and it was so stuck to the tin. I use my bundt tin often and is always fine but it did not like thos recipie. Ive tried some of the crumbled cake and its ok but nothing very interesting at all and im not sure how a coffee cake translates but in the uk it would have coffee in it and a coffee flavour, this is definatly not that. Unfortunatly i didunt realise it did not have coffee in it until after id combined the wet ingredients so i thoight id carry on anyway. Wish i haddent off out now to buy more ingredients to make a cake that is good enough for my mothers birthday tomorrow. My advice would be avoid partucually if in the uk

    • — Helen Bairstow on March 10, 2020
    • Reply
    • I would like to alter and appologise for this review. I was anoyed and not kind. Ive tried this recipie again and it worked fine. The recipie is for quite a big bundt tin and i tried to squeese too much mix in 1st time, it rose over, wouldent come out if the tin and messed up my oven. These are all my fault. The coffee cake is not what we would have in the uk as it does not have any coffee flavour but the recipie does work and is quite nice (im going to add a little icing in the morning, 1st attempt is a bit dry but could be due to over filling a little budt tin and i cant cut the succsessful one until the party). Appologies again and thankyou for the hard work putting these recipies together and for us to enjoy i do appriciate .

      • — Helen Bairstow on March 10, 2020
      • Reply
      • I’m curious as to whether you did something differently the second time? I’m a seasoned baker and all my cakes are always from scratch but, for the first time in my baking life, I binned this cake in its entirety! Dense, dry, horrible. There was no way to make this better so I had no choice but to throw it out… expensive ingredients gone to waste. I made another recipe for an identical cake last night and it turned out beautifully. Please let me know if you did something different on your second go at this, as I typically enjoy Once Upon A Chef recipes (even have a cookbook). Thanks xx

        • — Christina on April 3, 2020
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  • Hi Jenn
    Love love all the recipes I’ve made from your site. Would it be ok to use a tube pan rather than a bundt pan?
    Thank you

    • — Mary on March 8, 2020
    • Reply
    • So glad you like the recipes, Mary! Yes, it would be fine to use a tube pan here. Hope you enjoy. 🙂

      • — Jenn on March 9, 2020
      • Reply
  • Needed something for a morning meeting to celebrate someone’s birthday. I saw this and thought this looks like a “birthday” cake. I was not expecting to receive more compliments on this coffee cake than anything I have ever made. It truly was the best coffee cake I had ever tasted. It was upon a whim and somewhat a risk to make something new, but it will be my go-to coffee cake from now on!

    • — Karen A. on March 5, 2020
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  • Can you suggest a glaze for this coffee cake or would it be good to sprinkle powdered sugar on it instead? Thank you!

    • — Janet on March 1, 2020
    • Reply
    • I may stick with powdered sugar as the cake is plenty sweet as is and I fear that using a glaze would make it too sweet. That said, if you want to consider a glaze, you could use the one from this cake. Hope that helps!

      • — Jenn on March 2, 2020
      • Reply
  • I made this for a relative – looks and smells delicious and so easy to make. I followed the directions exactly.

    • — Donna P. on March 1, 2020
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  • Love love love your recipes! A yummy, moist, not too sweet! A keeper❤️

    • — Nomey Latina on February 6, 2020
    • Reply
  • Hello, Love all your recipes! Looking forward to trying this coffeecake. I don’t like things too sweet. How much do you think I can reduce the sugar without making other changes?

    • — Cara on February 2, 2020
    • Reply
    • Hi Cara, I think you can get away with reducing the granulated sugar by 1/4 to 1/2 cup. Please LMK how it turns out!

      • — Jenn on February 3, 2020
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  • Best coffee cake recipe ever! I’ve been searching for years for this amazing recipe. We all loved it and will make it often!

    • — Doreen Adams on January 25, 2020
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  • I have made this a few times and each time it comes out delicious! This is an awesome recipe!! Thank you … I will be making this again!

    • — julir on January 12, 2020
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  • Perfection!!! Thank you so much for sharing!

    • — Susanna on December 25, 2019
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  • This is an amazing cake and really quite simple to make. The simplicity of it belies how wonderful it is. I sub’d 1/2 of the walnuts with pecans (because I had them on-hand), and it was absolutely brilliant. Thanks Jenn!
    PS – love the cookbook. Nary a recipe that I wouldn’t try (still working through it). So much different than so many cookbooks which are full of impractical recipes.

    Many thanks,
    Al

    • — Al on December 23, 2019
    • Reply
    • 👍 So glad you enjoy the recipes!

      • — Jenn on December 23, 2019
      • Reply
  • Hello, Jenn. I’ve made this cake without changes, and, of course, it was awesome as is. I’m going to make it again this week, and I’m tempted to use your crack nuts and flake salt in the filling. How do you think that would be? And maybe a ganache dripped over to offset the salt? Trying to impress haha.

    • — April on November 23, 2019
    • Reply
    • Hi April, It certainly sounds delicious but I’m always hesitant to recommend these kinds of changes because cakes are finicky and you just never know what will happen until you try it. I’d definitely give it a practice run before making it for company! Please lmk how it turns out if you try it. 🙂

      • — Jenn on November 25, 2019
      • Reply
  • I am writing this review while having a slice of this cake with my morning coffee. I have a large stash of walnuts , as they have been on sale lately. Made this yesterday afternoon, and my husband and 5 year old grand daughter called me into the den to see their review. It was two thumbs up as well as two big toes up. They are so silly. My husband said this is a keeper. We tried it slightly warm, but I think it is even better this morning. Thanks again for a great recipe, and have a great Thanksgiving.

    • — Laura Migliore on November 14, 2019
    • Reply
    • Glad it was enjoyed by all! 🙂 Hope you have a wonderful Thanksgiving as well!

      • — Jenn on November 14, 2019
      • Reply
  • Baking this in a 9.25×5.25×2.75 loaf pan. Any ideas on how to determine done-ness, as I think the nut/sugar/cinnamon swirl will not permit a reliable result using the “toothpick method”. Or could I be wrong (a distinct possibility)?

    • — Dawn on November 13, 2019
    • Reply
    • Hi Dawn, not 100 percent sure all the batter will fit in there but I do think that the toothpick method will still work to determine doneness. Bake time is likely to be a bit different so keep a close eye on it. Please LMK how it turns out if you try it this way!

      • — Jenn on November 14, 2019
      • Reply
      • I DID use the aforementioned loaf pan and it DID work, although it was an adventure in baking. I filled the pan to about 3/4″ of the rim, with a couple of tablespoons full of batter remaining which were taken care of by the consummate bowl-licker himself, so no loss of batter there. At 65 minutes/300 degrees, my thermometer was dripping “wet”, so I cranked the oven up to 350 degrees and when the thermometer hit 203 degrees, I removed the loaf from the oven, let cool in pan for 10 minutes or so and de-panned the loaf, with only minor difficulty relating to the crust over-lapping the rim (but not overflowing the pan). When cooled, I cut into 3/4″ slices, where each slice would be approximately 3 servings (for some, but not for me!). BOTTOM LINE: if using this sized pan, bake at 350 degrees for X minutes (40? 50?), until internal temperature hits ~203 degrees. Bake to temperature, NOT to time. Cool in pan as directed.

        • — Dawn on November 16, 2019
        • Reply
        • Thanks so much for the follow-up Dawn — I’m sure other readers will find it really helpful (and glad it turned out)! 🙂

          • — Jenn on November 16, 2019
          • Reply
  • OMG” the best coffee cake I ever ate” as per my guests.

    • — oneill on October 27, 2019
    • Reply
  • I have had Zingerman’s coffee cake many times but I actually believe this recipe is BETTER! And how could you get any better than Zingerman’s?! This is the recipe that I stumbled on and found your cookbook! Needless to say, I am a happy camper to have so many awesome recipes at my fingertips and this one is at the top for sure! Thank you! I did not change a thing as it is PERFECT!

    • — Nancy on October 16, 2019
    • Reply
  • I need to make a nut free dessert recipe for my break fast due to allergies. Can I make the streusel with just the brown sugar and cinnamon or should I add something else to it?

    • — Jenny on October 2, 2019
    • Reply
    • Hi Jenny, You can replace the nuts with chocolate chips for kids or just leave out the nuts and double the brown sugar in the streusel. Hope that helps!

      • — Jenn on October 2, 2019
      • Reply
  • Can I split this recipe in half and bake in a loaf pan? Would love to make in loaves instead because a whole cake is too much for two people.

    Thanks. Absolutely love all your recipes! I am always sharing them with friends. I have given your cookbook away as gifts to all my favorite friends who love to cook. Your recipes are fool proof.

    • — Amy on September 23, 2019
    • Reply
    • Thanks so much for the nice words about the recipes and for gifting the cookbook to others! 💓 Yes, halving the recipe and baking it in a loaf pan should work. Bake time will be different though — I’d start checking it at about 45 minutes. Please LMK how it turns out!

      • — Jenn on September 23, 2019
      • Reply
      • It was perfect. Thanks so much! Took about an hour to bake.

        • — Amy on September 24, 2019
        • Reply
  • Hi Jenn,

    Any thoughts on how to make this a pumpkin sour cream coffee cake? I wanted to add canned pure pumpkin, but not sure what needs to be done. I think it might be tasty! Thanks.

    Diane

    • — Diane on September 19, 2019
    • Reply
    • Hi Diane, I have a pumpkin bundt cake in the cookbook that I would suggest if you want to incorporate pumpkin. If you don’t have the cookbook, you can find it here. Hope you enjoy if you make it!

      • — Jenn on September 19, 2019
      • Reply
  • Could I use a 6 cup bundt pan for this? Traveling in our RV, so I only have small one. Cooking time? And would I use 1/2 or 2/3 recipe. Last question, I only have a mini chopper. Could that work for creaming the butter?

    • — Leslie on September 19, 2019
    • Reply
    • Hi Leslie, If you want to use a 6 cup bundt pan, I’d suggest cutting the recipe in half (however, I don’t think a chopper would work for creaming the butter so you may want to wait until you have access to a mixer to make it). Sorry!

      • — Jenn on September 23, 2019
      • Reply
  • Definitely going to try this recipe but I am feeling stupid: why do you call it coffee cake when there is no coffee in it?

    • — Jane F Tatam on September 19, 2019
    • Reply
    • Not a stupid question! It’s called coffee cake as it’s traditionally served along with coffee. 🙂 Hope you enjoy if you make it!

      • — Jenn on September 19, 2019
      • Reply
  • I often don’t write reviews. I have made several of your recipes. Today i made this cake and loved how it turned out. Had no walnuts and none in the store so i used bitter choclate and chocolate chips for the filling, and i love how it turned out. Thanks for such great recipes.

    • — Muthani on September 3, 2019
    • Reply
  • I made this for a brunch without giving it a test run first. It did not disappoint! Thank you 🙂

    • — A. Lo on July 27, 2019
    • Reply
  • Hi Jen .. I am following your recipes and activities and I really love them 🙂 My question is about the amount of butter in this coffee cake … isn’t it too much? Or is it more like a pound cake? I am just wondering as I have checked out a couple of your recipes … also, in some of your cakes use list baking powder as well as soda … and in this one only a baking soda … what difference does it make? Thank you 🙂

    • — Monika on July 19, 2019
    • Reply
    • Hi Monika, I suppose you could consider this more of a pound cake based on the amount of butter in the recipe. And recipes that call for baking soda and baking powder typically contain some sort of acidic ingredient (like sour cream in this recipe), but baking soda on its own is not enough to lift the volume of batter in the recipe, so baking powder is used as well to “pick up the slack.” Hope that clarifies!

      • — Jenn on July 19, 2019
      • Reply
      • This recipe does not contain any baking powder. How much baking powder should it have?

        • — eileen on October 3, 2019
        • Reply
        • Hi Eileen, This one doesn’t have baking powder — it rises beautifully with only baking soda. Hope that clarifies!

          • — Jenn on October 3, 2019
          • Reply
  • Made this for a get together with my girlfriend, only because she always gets the coffee cake at Starbucks, I’m not a fan….. until NOW! This is so good! Like every recipe of yours I tried!

    • — Ana on July 14, 2019
    • Reply
  • Absolutely delicious!!! I made it exactly as written and definitely would not change a thing. Thanks Jenn for another wonderful recipe!

    • — Yvonne on June 12, 2019
    • Reply
  • So delicious! Makes a beautiful big cake every time. A favorite at church. Lu

    • — Lu-Anne Cox on April 29, 2019
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  • This coffee cake is gorgeous and so so tasty. This recipe is similar to one I’ve made for years and I like some of the differences in Jen’s recipe, but I like some of the suggestions in the other one. Tip #1: Use all-purpose flour, not cake flour (as my other recipe suggests). APF gives the sponge a wonderful, light texture that compliments the denser ripple of nut & brown sugar. Tip #2: Use pecans instead of walnuts. I lightly toast pecans and then chop them up very finely in this recipe. Walnuts can have a bitter taste whereas pecans add a bit of sweetness when they’re toasted. Tip #3: I make a little trough in the batter with a spoon to lay the nut/sugar mixture into, then cover with more batter and repeat. The idea is to try to prevent the sugar from touching the pan and caramelizing on the hot bundt pan. Even if the pan is prepared, the sugar will become chewy and take away from the rest of this wonderful cake. Plus, it can cause the cake to fall apart when it’s cut and placed on the plate.

    • — Addie S. on April 14, 2019
    • Reply
    • Thanks for sharing. I made this delicious cake and it was a big hit.I will definitely make it again. A little maple syrup was added as a glaze once the cake was cooled. 😁

      • — Deborah Davis on April 18, 2019
      • Reply
  • I have made this several times since you posted this recipe and it always turns out perfect. I even made it and mailed to a sick friend and they said it arrived in great shape and tasted as if it had just come from the bakery.

    • — Elizabeth on April 11, 2019
    • Reply
  • This is an absolutely perfect cake. Look, texture and taste. I wish I could make it once a week!

    • — Leela on April 11, 2019
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  • This cake is awesome!!! But, then again how can you go wrong with a cake that has 2 sticks of butter and sour cream. I have been eyeing this cake for a couple of weeks now. Finally broke down and made it last Sunday to bring in to my coworkers for a Monday morning treat. One of my coworkers took one bite and said, “This is so good. I need this recipe.”
    The recipe came together quickly and was baked in about 65 minutes. The only substitution I made was adding nutmeg and a bit more cinnamon than it calls for in the filling mixture.
    The cake had great flavor and reminded me of a cinnamon coffee cake my grandmother use to make. This recipe has moved to the top of the coffee cake rotation.

    • — Mia on April 11, 2019
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    • This truly is a terrific cake. The only change I made while making it was to substitute pecans for the walnuts, a personal preference. The cake is moist, light and delicious and it stays fresh for days at room temperature. I also cut 3/4 of it into three large sections, wrapped each individually and froze them. They were still perfect when thawed.
      This cake is great for a special occasion or just to have on hand for unexpected company.
      I have used many of Jenn’s recipes and have always been delighted with the results.

      • — Linda on April 11, 2019
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  • I made this cake for myself and my spouse for a treat to have with our morning coffee and tea.It was rich and delicious,just the right amount of walnuts,cinnamon and brownsugar.It caught my eye because of my love of walnuts!My two sisters visited and loved it too,asking for the recipe so they could bake it for their families.Delicious!

    • — Mary on April 11, 2019
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  • What a great coffee cake or in my case an anytime cake. I followed the recipe exactly except I did not divide the cinnamon/nut swirl – I had only one line of it in the middle. It was super moist and very flavorful. This will become one of our regulars.

    • — Gabby on April 11, 2019
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  • We did not use the walnuts because we don’t care for nuts in our food. This recipe does take a bit of time to prepare. Having multiple mixers would make the job easier. My daughter asks for this item to be made for all special occasions. We ate this for dessert and breakfast. Coffee cake can be eaten with eggs and sausage or bacon. The taste is very sweet for our liking so I used natural cane sugar instead.

    • — golfer9er on April 11, 2019
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  • Hi Jenn! Question: I have a Nordic Ware Platinum Collection Anniversary Bundt Pan which measures 10.5 x 10.5 x 4.5 vs. yours which is 9 x 9 x 4, so wondering: Could I just do one layer of filling or maybe a layer of filling on the bottom, one in the middle? Realize I’d have to flip w/in 5-10 minutes of removing from oven? But then yummy topping and middle to enjoy?
    Thoughts or other suggestions?

    • — Diane on April 2, 2019
    • Reply
    • Hi Diane, You can definitely just do one layer if you’d like. And I’ve never tried putting a layer like the cinnamon-walnut swirl at the bottom of a bundt pan. I’d be concerned that it would stick, but you know your pan the best. Please let me know how it turns out! 🙂

      • — Jenn on April 2, 2019
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  • Jenn
    I don’t have a stand mixer. Will a hand mixer work just as well or do I have to make adjustments re: time?
    Thanks

    • — Marge on March 30, 2019
    • Reply
    • Sure! It may take just a few minutes longer with a hand mixer, but it will work perfectly fine. Hope you enjoy!

      • — Jenn on April 1, 2019
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      • Sounds yummy but I’m not a huge fan of walnuts and love pecans. Can you follow the exact same recipe but just substitute pecans?

        • — Gina D from Texas on April 5, 2019
        • Reply
        • Sure, Gina. 🙂

          • — Jenn on April 6, 2019
          • Reply
  • My bundt pans are cast iron or a non stick cast aluminum. It doesn’t look like yours is that heavy. Would mine require adjustments? Which should I use?

    I really want to make this.
    Thanks for all your help.

    • — Mary Koss on March 14, 2019
    • Reply
    • Hi Mary, I think either will work — whichever you have the most success with — and no adjustments necessary. 🙂

      • — Jenn on March 16, 2019
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  • Hello
    I want to bake this cake. However, is 1/2 tsp of baking soda correct? It seems to be such a small amount.

    Thank you.

    • — Sandra on March 11, 2019
    • Reply
    • Yep, Sandra, that’s correct. Hope you enjoy!

      • — Jenn on March 12, 2019
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  • Hi Jenn,

    I made this and it was so easy and with a spectacular result as has been the case with all of your other recipes that I have tried so far — so moist and delicious. Very picky partner described it as “transformational”. At the same time, for some reason that is beyond me, I was asked if I could bake this again but without the Walnut filling. I wanted to ask you if you would recommend changing anything in the batter recipe (or baking time) if I were to skip the filling.

    Thank you so much for yet another amazing recipe.

    • — Mlak on March 10, 2019
    • Reply
    • So glad you enjoyed this! I think you could make it without the swirl. You could add the cinnamon from the swirl into the batter, but other than that I wouldn’t fiddle with it. The cake may lack a little sweetness. If you want to add a bit more you could use a glaze like the one from this cake. Hope that helps!

      • — Jenn on March 12, 2019
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  • Not a all like a coffee cake more like a pound cake. needs more cinnamon swirl filling. definitely not enough

    • — Teena on February 6, 2019
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  • I’m a baker and this recipe is delicious loved it ! If you use the Bundt pan that is on the picture it works perfect , and cool your Bundt cake only for 15 minutes and put it on your cake stand and it will release so easy 😊love this recipe Celeste Rodriguez from Celeste cookies and cakes from California

    • — Celeste Rodríguez on February 2, 2019
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  • Is there a way to do this verrrry good cake so that it’s a cinnamon swirl throughout rather than the two “stripes”?

    • — Jane on January 16, 2019
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    • Hi Jane, I don’t really think you could incorporate the swirl throughout the whole cake as the extra sugar may impact the batter. You could put it in layers as the recipe instructs, but then take a butter knife and move it back and forth through the swirl to distribute it more through the cake. Please let me know how it turns out if you try it!

      • — Jenn on January 17, 2019
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      • Hi Jenn, I’m making this cake for the first time. Can you tell me what size Bundt pan would I use? Thanks!

        • — Cathy on December 18, 2019
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        • Hi Cathy, You’ll need a 9- or 10-in Bundt pan. Hope you enjoy!

          • — Jenn on December 19, 2019
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  • The ingredients are not explained as to how much brown sugar flour baking soda sugar cinnamon

    • — Eileen on December 30, 2018
    • Reply
    • Hi Eileen, If you scroll down beneath the step-by-step photos, you’ll find the ingredients.

      • — Jenn on December 31, 2018
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  • Hi. Can I make this in an 8 or 9-inch springform pan? Will there be enough streusel for the swirl and the topping? I’d love to make it in the 8 inch?

    • — Jane on December 29, 2018
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    • Hi Jane, I think you could get away with an 8-in pan, but no larger. Hope that helps!

      • — Jenn on December 30, 2018
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  • I baked this yesterday for a small party on Sunday. My mother-in-law used to make something very similar. I had to taste just a sliver and it’s delicious! I’ll definitely make it again and again!

    • — Regina on December 22, 2018
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  • Love this cake! Sometimes I add a bit of grated bittersweet or unsweetened chocolate to the nut mixture for a slightly different flavor. Keeps very well, although it never lasts long.

    • — Kathy Clemens on December 20, 2018
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  • One of my favorite breakfast goodies. Moist and flavorful with just the right amount of sweet.

    • — Vicki Facciuto on December 20, 2018
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  • This cake was an immediate hit. I live right down the street from Zingermans and this cake is popular but also very expensive. This is understandable since Zingermans uses high quality ingredients. But eating this cake fresh from the oven is a sublime experience. It was popular even though I made it in the summer when most people are goo goo eyed for ice cream. It’s a bit of work and takes awhile to make but it’s worth every minute. Be sure to use the best quality ingredients because you can taste every one of them.

    • — Karen Wanza on December 20, 2018
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  • This is a beautiful cake. I love how it holds together when you are cutting and eating it. I did reduce the sugar in the cake by 100g and I would consider reducing the brown sugar in the streusel just a little bit, but other than that, it is a perfect cake. It definitely tastes as good on day 5 as it did on day 1. Thanks for another great recipe, Jenn.

    • — Anita on December 10, 2018
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  • Just wondering if I could use self raising four instead of the all purpose/baking soda mix?

    • — Leggo on December 10, 2018
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    • Hi, for the most predictable results, I always suggest sticking with the recipe as written (as that’s how it’s been tested). That said, if you’d like to use self-rising flour here, here are some tips for some minor adjustments you’ll need to make. I’d love to hear how it turns out if you try it!

      • — Jenn on December 11, 2018
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  • Hi Jenn,
    I don’t have a bundt pan. What other type of pan can I use?
    Thanks!

    • — Kelly on December 9, 2018
    • Reply
    • Hi Kelly, I think you could use a 9-in square baking pan or two 8×4-in loaf pans. Hope that helps!

      • — Jenn on December 10, 2018
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      • Hi, wondering if I can add blueberries to this and just mix in to the batter before baking?

        • — Julia on June 22, 2020
        • Reply
        • Hi Julia, I’m not sure how this would turn out with blueberries. If you want a coffee cake with blueberries, I’d recommend this one instead (and you can add chopped walnuts to it if you’d like). Hope that helps!

          • — Jenn on June 22, 2020
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          • I made this cake. Baking at a 300 degree temperature does not cook the cake well (it never got done enough and fell). I like the flavor though. I think next time I’ll cook it at the 325 temp instead.

            • — Ms. T on July 2, 2020
  • I’m looking for a very dense cake, not a light and fluffy one. Would this fit the bill?

    • — Debby on November 30, 2018
    • Reply
    • Hi Debby, this is definitely more on the dense side. Hope you enjoy!

      • — Jenn on November 30, 2018
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  • I made it and it was absolutely delicious. My love for sour cream forced my hand to add 2 extra table spoons to the recipe. LOL. This is my new favorite coffee cake recipe. Thank you very much.

    • — Sheila on November 21, 2018
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  • Easy to make and delish!

    • — Kim C. on November 18, 2018
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  • Hi Jenn
    Can I use half walnuts and half pecans, I do not have enough walnuts😊

    • — Melissa Pickard on November 5, 2018
    • Reply
    • Sure!

      • — Jenn on November 6, 2018
      • Reply
  • This cake is a winner.
    The aroma when baking is delightful.
    The cake was buttery and has a great texture.
    I followed the recipe exactly and was rewarded with wonderful results.
    Thanks for the post.
    Five stars

    • — Barbara on October 4, 2018
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  • If you read this, you have found THE best coffee cake out there. Now stop reading and go make it! This is it. My favorite! And don t you dare skipping toasting the walnut!

    • — Tpep on October 4, 2018
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  • I just made this recently and let me say, it was one of the most unfussy, delicious, and attractive cakes I have made in the coffee cake category. From toasting the nuts, to mixing the batter (and I used a hand mixer), along with baking and then, the ease of the cake coming out of my cheap bundt pan….the flavor was divine. The buttery taste, and the moist texture and ease of preparing will move this cake to the top of my most used recipes. Thank you so much for the recipe.

    • — Karen T on October 4, 2018
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  • I made this for my bridge group this week. Everyone loved it❤️
    I thought it was going to be dry because the only moisture was from the sour cream, butter and eggs but it turned out great.

    • — Judi Richardson on October 4, 2018
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  • This is one of my favorite Jenn recipes! I have made it several times exactly as the recipe instructs and it always comes out perfectly. The only tip I can add is to use Baker’s Spray to the pan so the cake unmolds easily.

    • — Kathryn Magee on October 4, 2018
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  • This cake is amazing, loved it❤️

    • — Shahnila on August 14, 2018
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  • This cake is amazing. I wanted to make my usual coffee cake but didn’t have enough sour cream. Searched the internet and there it was. You are a trusted source so it was a no brainer to try your recipe. It is lovely, moist and so flavourful. I also love how much it makes. Great for company or just a hungry family. A true winner!

    • — Sandy D on July 30, 2018
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  • Can you use same recipe no Nuts?

    • — Linda Steele on July 28, 2018
    • Reply
    • Sure, Linda, that will work. I’d recommend replacing the nuts with either chocolate chips – or just doubling the brown sugar in the streusel. Hope that helps!

      • — Jenn on July 29, 2018
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  • Made this coffee cake this weekend. Loved the batter. I didn’t have enough sour cream so made up the difference with yogurt. So delicious and light. My Husband loved it.

  • This was terrific Though I’m sure it is equally good when made exactly as written, I did substitute pecans for the walnuts as folks in my family have issues with walnuts. The only downside for me is I can only make it if there will be a crowd, otherwise I’ll eat the whole cake!

  • This Sour Cream Coffee Cake with Cinnamon-Walnut Swirl is positively fabulous in texture, taste, moist and most importantly with Jenn’s photos and showing all ingredients, one cannot mess-up! For someone like me who always looks for taste, Jenn’s recipes are easy to follow and have that elegant look.

  • Jenn: First off I wanted to thank you for getting me started in purchasing all the needed Bundt pan and accessories to make this fabulous Coffee Cake. It turned out just like your beautiful picture and tastes Heavenly! The Nordic Ware Elegant Party Bundt Pan is a must for this coffee cake and just about every other bundt. Perfect small slices. So Elegant!!! Blessings to you and your Family.

  • Awesome Awesome !!! Made it for friends and family who were visiting from India . They were all praises for it and just devoured it. I think there is nothing more to be said about it.

    • — Madhuri Krothapalli
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  • Hi Jen,
    Can I substitute granulated sugar for brown sugar?

    • Hi Kim, I’d stick with brown sugar here – sorry!

  • I have made sour cream coffee cake before and it was a delicious sour cream coffee cake, but I have to say this cake is amazing and will make this again. Next time I will make it in a loaf pan. Having out of town company for my grandsons high school graduation and will serve this cake. Delicious.. 😋

    • — Katherine Burlison
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  • We have a birthday group that goes back at least 15 years. I am not the baker of the group; the responsibility usually falls to someone else. I have brought the Thai crunch salad to the group in the past, and people always rave about it. But this time, I ended up with having to bring the cake! I was very tempted to buy one. After reading your detailed recipe, sour cream coffee cake with cinnamon-walnut swirl, I thought, I can do it. The cake looked beautiful when it was done. I purchase the same bundt cake pan as yours and dusted with powdered sugar and decorated it with pansy flowers. Everyone said that they loved the cake, even though, I felt it was a little dry at the bottom. I think they were being gentle with me since I am not the “baker” of the group and didn’t want to discourage me. The cinnamon/nut mixture all sunk to the bottom. Also, I think the slight dryness is because I overbaked it. Some of the reviewers said it was not done at the allotted time and so I added 5 for minutes thinking that since i am at a higher elevation (Colorado) that it would take longer anyway. I was also worried that the cake wouldn’t release cleanly. I should I have been more vigilant in checking the cake. I will try baking it again and adjusting the baking time.

  • Fabulous, moist coffee cake. Other than adding sliced apple over cinnamon and nut mixture and sprinkling cinnamon sugar over greased Bundt pan I followed recipe exactly as written. Came out of pan very easily and looked beautiful. What was left of it after a couple of days was still very moist and delicious. Thanks for this great recipe.

    • Barbara, that sounds yummy. If you don’t mind my asking, what apples and how did you add them to the cake? (Peeled? Tossed with lemon juice? Etc)

      • Cherry…I used Granny Smith apples and just peeled, sliced thinly and placed over nut mixture. I would do this again. Think it likely made cake moist still after few days.

  • Really want to make this but don’t have any sour cream, could I substitute with yogurt or milk? Thank you in advance.

    • Hi Fatima, I think yogurt would work, preferably Greek if you have any. Please lmk how it turns out!

    • Hi Jenn, this looks like a perfect cake for an upcoming brunch we are hosting. Question: do you think it’d work in a cupcake pan for “coffee cake bites” and if so how long should I adjust the banking time? PS I just got your cookbook and look forward to trying out other recipes! Thanks, Mae.

      • — Mae on May 8, 2019
      • Reply
      • Hi Mae, I like that idea! I’m guessing they’ll take 30 to 35 minutes, but definitely keep an eye on them. Hope you find lots of new favorites in the book. 🙂

        • — Jenn on May 9, 2019
        • Reply
  • Hi, I hope this is not a dumb question… I was wondering if I can just use the cake without nuts, brown sugar, chocolate chips, as a simple vanilla bundt? Thanks. DV

    • Not a dumb question! Yes, that would be perfectly fine. Enjoy!

      • Thank you very much.

  • I made this coffee cake, brought it to 3 different homes plus mine. Nothing but wonderful comments.

    • — Alice May Matulevich
    • Reply
  • Wonderful flavor but be sure to grease AND flour the pan. I only greased mine and the top of the cake remained in the pan as I released it separating where the filling was. (I’ve never had this problem before).

    • Darlene, I was having issues with that with my pan (it’s over 30 years old) and after experimenting, I found the Baker’s Joy spray works very well.

  • I am not much of a baker but wanted to have something for company. I used spray with flour taking care to make sure I didn’t miss any spots. I did have trouble with the cake sticking when I went to get it out of the bundt pan. My cake seems lower and wider than the cake in the picture. I am thinking if I had a smaller bundt pan (and one that is a little taller) it might have come out more moist. The flavor is delicious and everyone had seconds. I used pecans, due to necessity as one guest can not eat walnuts. I would certainly make this again. Has anyone tied buttering and flouring the pan as opposed to using baking spray?

    • Hi Mary, sorry to hear you had a problem with the cake sticking. It could’ve been caused by two things – is your bundt pan particularly old? If so, the non-stick coating may be wearing off. Also, it’s important that the cake doesn’t cool in the pan for longer than 15 minutes; if it does, the brown sugar in the streusel might stick to the sides of the pan and make it difficult to release the cake. And you mentioned wondering if the size of your bundt pan had an impact on the cake – is your bundt pan 9 or 10 inches? Either should work.

  • Fabulous moist, delicious cake-thanks. I also love your “best ever blueberry muffins”. One question- your photo of the cooked cake was slightly “domed”. So was my cake. So, when you put that what was the domed top part of the cake onto a plate, it’s a little uneven. Is there any way to mitigate this? Thanks

    • Hi Karen, So glad you enjoyed the cake! Yes, there is a bit of a dome. The only thing I can think of to make it sit evenly on the plate is to cut a very thin slice off the top (but really the bottom once it’s on the plate 🙂 to even it out. I do think that will be really challenging as it would be hard to do it when it’s still in the pan and after you remove it from the pan, that part will be facedown on the plate. If you figure out a way to do it, please share it! 🙂

      • Jenn- thanks. I tried putting a ‘cartouche’ over the top of the cake (which becomes the bottom when its on a plate) while it was cooking – that helped. Also, I put a thin lemon glace icing on the cake using pure icing sugar so it went hard. The cake looked even more magnificent with its thin transparent veil of icing!

  • Would you please give info on this Bundt pan? Mine is a little darker than this. I have not been able to find one with a light, shiny surface like yours. I think it would make a better cake. Mine is in the oven right now, as I’ll be serving this cake for Easter. I’ll post a review after we try it. Thanks in advance. The rating below is just for the batter. I licked the bowl and it was scrumptious.

    • Hi Vicki, Hope you enjoyed the cake! The bundt pan is by Nordic Ware. Here’s a link to it.

      • Pan ordered and on the way; thanks! This cake was absolutely wonderful. My company and husband raved about it. It took the full 75 minutes to bake and I made it exactly as written in the recipe. I may experiment with it a little just to reduce the calories so that I can have it more often.

  • Once upon a time, before Jenn, my kitchen was not managed and I was a take-out girl. Thanks to Jenn I am now preparing dishes that I never dreamed were possible for average cooks, like this world class coffee cake. Not only is it five star in taste, it is also unbelievably easy to make! Thanks Jenn, for bringing this Zingerman’s recipe to my table.

    • You’re so welcome, Sarah – so glad you enjoy the recipes! xoxo

  • Made this for my husbands birthday. I used half the sugar. It was perfect.. This is my first review but I have made many of your recipes all of which have turned out exceptional. Thanks.

  • Hi Jen, I have made this scrumptious recipe twice in two weks! It is absolutely a keeper! Thanks so much for wonderful recipes and clear directions. The step by step photos clarify the process for a superior result. Much success on your book tour/signing.

  • Hi Jen,
    Just tried to make the cake amd it turned out great. I was wondering if I eliminate the streusel and mix in mini chocolate chips, would this work in cupcake form? If so, do I need to adjust (and by how much) the temperature and time (I’m assuming)? Thanks!

    • Hi Cherry, Glad it turned out well! I do think you could omit the streusel and mix in chocolate chips – I’d bake cupcakes at 350 for about 25 minutes (start checking around 20 minutes…and it may take up to 30).

  • hi Jen,
    I love all of your recipes, my favorite website!
    Question: I am thinking of making your sour cream coffee cake, a family member cannot eat nuts of any kind, how would it be if I made the cake omitting the walnuts?
    Thank you

    • Hi Mary, Thank you – so happy you’re enjoying the site! It’s fine to omit the nuts, although I’d probably double the brown sugar mixture to make the filling more substantial. You could also replace the nuts with chocolate chips. Hope everyone enjoys!

  • Lovely coffee cake! I served it for a St. Paddy’s Day lunch, along with your corned beef and cabbage. Everyone raved over the meal. Thanks for always making me look good, Jenn. I pre-ordered your cookbook and can’t wait for it arrive!

  • I ended up throwing the cake away. It was too sweet, and dry. I have been making a similar recipe for years that is beloved by all. Think you were in over your head with this one. Sorry!

    • Selma- Reviewing the recipe and stating why you didn’t care for it is helpful. The “way over your head” comment sounds awfully personal, and won’t help anyone tweak the recipe who is interested in making this dessert. There are an awful lot of us reviewers out there who Jenn inspires on a regular basis. I don’t think she deserves such a mean-spirited comment.

      • Rock on Mary! I will be sharing leadership for a dining group, hope individuals are kind in their comments.

    • This is the craziest review. I baked this cake twice, served it to at least 25 people, and everyone raved about it. It was just the perfect amount of sweetness, and perfectly moist yet slightly crisp on the outside. Amazing!

      • — Awesome coffee cake....not understanding the haters 🥺 on December 1, 2019
      • Reply
  • Jenn, Thanks for the great recipe. It was so easy to make and is absolutely delicious. I used half walnuts and half chocolate chips. Can’t wait to receive your cookbook to see what great things I can cook. Your recipes are the best!!!

  • This was the best thing I’ve baked in a long time. Thanks for posting. A tip I picked up from Food52, which worked great with this, is to use sugar in place of of the flour after buttering the pan. It provides a nice crunchy topping.

  • Excellent recipe – previously used one by Ina Garten but I love the nut mixture in this recipe more. We actually had it for dessert one night with raspberries!

  • What a great recipe. It was delicious and easy to make. I was taking the coffee cake to work and my husband wanted to take some to work – worried there would not be any left when I came home. He loved it. Will use again and again.

  • Best coffee cake I’ve ever had. When I was baking it for the first time I was very tempted to add some raisins …but didn’t, and after eating a piece I realized that raisins would not have made it better.
    Thank you Jenn for another wonderful recipe

    • — Richard Schinella
    • Reply
  • I love your pan!

    This cake was DELICIOUS. I would have baked for 60-65 in retrospect. Next time I’ll weigh the walnuts and divide in two so that it’s even. Thanks!

  • Gaat de zure room niet schiften door het verwarmen? Kan ik de zure room vervangen doór creme fraiche voor een iets minder zurige smaak?

    • Ok had to translate that! But the answer is yes – it’s fine to replace the sour cream with creme fraiche.

  • This cake sounds delicious! I was interested in Mary’s comment a few days ago that she added apples. If I did this, would you suggest I just add thinly sliced apples to the nut layer? I love a great Jewish apple cake. My family teases me, asking what makes it Jewish. And yes, you can bet I’ve got your cookbook on order!

    • Yes, I think if you very thinly slice the apples and add them to the nut layer, that would work. I’d love to hear how it turns out! And thanks so much for ordering the cookbook. 🙂

  • This was so easy to make, turned out absolutely beautiful, and I wouldn’t dream of changing one thing! Brought it to a dinner party, and everyone loved it.

  • I’m in love with ur site. Thank you

  • This sour cream pound cake is unbelievable!!! Sooo good! Thank you for such an incredible recipe!

  • I love Bundt Cakes and this is a great recipe I added apples to mine and everybody loved it. Thank you for your great recipes. Keep up the good work.

  • I made this a few days ago and it was scrumptious!!!

  • This was a real hit with my family and friends! Everyone loved it. They were slightly surprised that I made it from scratch. I found that day 2 and 3 of this cake were better than fresh out the oven. I’ll be making it again this week. Absolutely awesome!

  • Hi Jenn,
    Thank you for another fantastic recipe! My family loved this coffee cake. (It is so beautiful; it looks like it came from a bakery.) I left out the walnuts and doubled the brown sugar, as you suggested. It was perfect!
    I’m looking forward to your cookbook!
    Robyn

  • Hi Jenn, if I wanted to halve the recipe for a 6 cup bundt pan, what adjustments should I make, if any. I’m assuming it will cook faster. Thanks!

    • Hi Kerrie, Yes that’s right – it will cook faster. I’d start checking around 40 minutes. No other changes necessary. 🙂

  • I made this cake yesterday for a family get together on the same day. It was super easy to make. The ingredients are not “fancy-smancy” ones that no one purchases but, rather, ones that most people that bake have in their cupboards. I only had to purchase the sour cream. The cake was incredibly rich and delicious!!!

  • Hi Jen, Going to make this coffee cake today. Our use convection cooking and I generally reduce my temperature by 25° and the time a little bit as well. Do you have any recommendations for time and temperature?

    • Hi Sharon, This cake bakes at such a low temp, I’d probably keep it the same and just bake for less time – I’d start checking around 50-55 minutes. Hope you enjoy it!

  • Another excellent recipe, Jenn! I didn’t have vanilla and used coconut extract. It was sooooo goood!!! I also put a quarter cup less of sugar because I like things a little less sweet. Came out great! Hubby and daughter approved! Smile. Your recipes are so simple and hardly require changes! THANK YOU!!!

  • Wonderful. The only changes I made were I used salted butter (instead of unsalted) and omitted the salt. I did not roast the walnuts. I also added 1 cup of coursely chopped chocolate chips. I had to bake about 90 minutes but my oven is not accurate in temp regulation. The house had such a lovely fragrance while this was baking. My family loved this. Taste and texture lovely. Thanks.

  • Delicious cake as is – served for my family and church friends!!!

  • Perfection! Wouldn’t change a thing. Carried well to a family cabin getaway. Didn’t last the weekend!

  • This is a great cake. It was excellent hot right out of the pan, but it’s better when cooled. We are eating it right now for breakfast!
    I just have to tell you are my favourite cook. I cook from your website once a week at least. I can’t wait to get your cookbook. I am so grateful for you:)

    • Glad you’re enjoying the cake! And thanks so much for your kind words – glad you’re enjoying the recipes! 🙂

  • Had no trouble with this simple to follow recipe – on second try, added 1/4 tsp nutmeg to walnuts and 2 tbs. brandy to deepen flavors to my taste. In the future, might consider coarse chopped dark chocolate = 1/4 cup added to nut mixture- – –

    • Love those ideas, Eric.

  • This cake is divine.But what makes it oh so very special is the contrast of the cake and the walnut struessel. We prefer the cake warm (as soon as possible after cooking and slightly cooling), or, warmed ever so briefly in the oven before serving.

    Delicious!

    • — Vicki A. Darnell
    • Reply
  • Just make it and it looks amazing, cant wait to serve it tonight to the Iris Club.
    Thanks for the easy to follow recipe !

  • Make many Bundt cakes for church Fellowship hour and always found it best to grease and flour Bundt pan. Have made similar without toasting walnuts but toasting is necessary for added taste. Will definitely add to my selections.

  • So good. This coffee cake has a delicious flavor. Thank you Jen

  • Jenn, I’ll be making this on an upcoming anniversary trip for our closest friends.
    We’re taking them to a cabin in Georgia and I’ll be cooking their anniversary dinner. I wanted to make a sort of rustic menu since it’s a get away from the “go-go-go” lifestyles we all live.
    I thought this was the perfect cake to finish dinner off with a beautiful cappuccino.
    However, I would love to dress this up a bit. What would you recommend?
    Also, one of our friends are gluten intolerant, is there a good alternative for that? (He indulges every once in a while too so it’s no big deal if there’s no good alternative.)

    Thanks! Can’t wait to make this!

    • Hi Celeste, How nice! I would dust it lightly with confectioners’ sugar to dress it up – a glaze might make it too sweet. I haven’t tried this with gluten-free flour so it’s hard to know for sure, but I think it’s safe to say that you’ll have much better results using regular all-purpose flour. Maybe make two?

      • I think I’m just going to stick with regular all purpose! Your recipes are always perfect as is and I’d hate to mess with it! Another question: Should I use I bleached or unbleached all purpose? Does it matter?

        • Hi Celeste, either bleached or unbleached will work. Hope everyone enjoys!

  • Read the recipe and had to make (housebound 3 ft of snow). Great flavor, and I used slivered almonds as I had no walnuts and cottage cheese with 2 tablespoons of lemon juice and 2 tablespoons of skim milk as a sour cream substitute.

    It still tasted fine… !

    Note: do follow the instructions, but more importantly…. use the right size pan. I used a nice dansk heavy porcelain pan and created quite a mess! A picture would make your day….:)

  • Good Morning, Your sour cream coffee cake was a huge success for a brunch that I just hosted. Definitely one of my go-to recipes!

  • Hi Jenn, I’m looking forward to making this recipe. I don’t have a bundt pan. Can I use a 9inch round pan instead?

    • Hi Deepa, I’d use two 8- or 9-inch round pans or a single 9-inch springform pan. Hope that helps!

  • The fab and gorgeous Sour Cream Coffee Cake with Cinnamon-Walnut Swirl will be made just as soon as I have finished up the delish Chocolate Chunk Cookies (yet again!). 🙂 Love sour cream coffee cakes so will be so excite to make this recipe, Jenn.

  • Hi Jen—I’m sure this is amazing as is, but I am cooking for a family member who can’t have nuts. Would leaving out nuts be a terrible idea? Thanks for all your recipes—this is my go to site for recipes that are tested to perfection!

    • Hi Ali, I’d replace the nuts with chocolate chips or raisins — or if you’d like to just leave them out, I’d double the brown sugar so you get a more substantial swirl.

  • I substituted gluten free flour, turned out great!!! Would make again
    Thank you for the recipe!

  • Is it okay to leave out the nuts?

    • Hi Amanda, I’d replace the nuts with chocolate chips or raisins. Or if you’d like to just leave them out, I’d double the brown sugar so you get a more substantial swirl. I’d love to know how it turns out!

  • Hi Jenn, This cake looks delicious and I would love to try but do not have a bundt pan. What other size any can I use? Thank you, Marion

    • Hi Marion, You can use two 8-in round cake pans – and instead of two layers of streusel, I’d just do one in each pan.

  • I love cinnamon coffee cakes. Your ” boy bait” coffee cake recipe has been my favorite for a long time until I tried this one. The only change I made was using pecans and hand mixing the wet and dry ingredients. It came out great !! Thanks for sharing

  • I can’t wait to try to make this. My uncle just passed away two weeks ago and I’ve been trying to remember the coffee cake I used to make him biweekly back in the late 80s when I was in high school. I would make two at a time and he would eat a slice for breakfast every day. This looks like it might be the one. 🙂

  • I would like to know if the 2 sticks of butter can be reduced or replaced with another ingredient?

    • Hi Rosanna, I don’t recommend reducing or replacing the butter in this recipe – sorry!

  • Ugh! Is the oven temperature of 300 correct? It seems low. I made as directed and after 65 minutes it wasn’t even close to done. I just turned up the temperature to 350 and will keep checking. Hope it turns out

    • Yes, that’s correct Corinne. In my oven it takes the full 70 minutes; just leave it in til it’s done.

  • Hi! My son is allergic to walnuts but loves coffee cake. Do you think I could leave out the walnuts and it still taste amazing?
    Thank you!

    • Hi Cecilia, I recommend replacing the nuts with chocolate chips for kids – or you can just leave out the nuts and double the brown sugar in the streusel. Hope that helps!

  • I love this recipe but I mixed up the nuts (walnut and cashews). I grew up eating cashews so that has always been my go to nut. Sometimes I go pecans all the way.

    • — Elizabeth Abraham
    • Reply
  • I just got a new oven, my old one was 30 years old! So am so excited to christen with this recipe,I have a bundt pan that I’ve never got to use & I have all the ingredients, only one problem, no stand mixer, do you think it would work to use an old fashioned hand mixer? That too is probably 30 years old,never been much of a baker but would love to start, especially with my new oven!Thanks.

    • Hi Lilly, I think a hand mixer will work well. Enjoy!

  • This might be me being English, but I can’t see any coffee in this cake …? 😐

    • Americans call this type of sweet coffee cake.You drink it with a cup of coffee. No coffee in it!

      • — michelle ruggiero
      • Reply
    • Yes, it is confusing. Coffee cakes are meant to be eaten while drinking coffee (or tea). Typically (althogh not always) there is no coffee in the ingredients. And, to add to the confusion, they can be eaten at any time of the day. Hope this helps.

    • …and this might be me being *not English*, but I never found tea in my teacakes… 😉 😉 😉

      (Sorry, I couldn’t resist! I wish you lots of happy baking days!)

      This cake is amazing–the surprise swirl makes it party-worthy.

  • Hi there! Love your recipes. Your cake looks amazing but I have two questions for you First of all, since you use all purpose flour and no baking powder ,just soda,does the cake rise enough? Besides that what can I substitute sour cream for? I live in Greece and it’s something I can’t find here.I realize it’s called sour cream cake but…Thanks in advance.

    • Hi Vivi, Yes it rises beautifully with only baking soda. And instead of the sour cream, use full fat Greek yogurt. Please let me know how it turns out!

  • Jenn, I love your recipes and website! Your chocolate chip coffee cake has become such a staple in our house that it’s truly a tragedy when we run out. 🙂 And. . . that NY cheesecake and berry sauce that you posted a few weeks ago left us speechless. Absolutely divine!

    I’d like to try the cinnamon-swirl coffee cake, but one of our family members has a nut allergy. Could you recommend another crunchy alternative for the streusel? Or could I just omit the nuts and include the cinnamon/sugar mix instead? Thank you!

    • Hi Arianna, I think chocolate chips would work beautifully. Or if you’d like to just omit the nuts, I’d double the brown sugar so you get a more substantial swirl.

  • This look wonderful and I cant wait to try it. If I used low fat sour cream would it really ruin the cake?

    • Hi Christina, Not at all – should be fine. 🙂

  • Excellent — and very easy — coffee cake. The only thing that I’d add would be a sprinkling of confectioners sugar for a simple dress-up. LOVE all of your recipes, Jenn!

  • Jen, can I make this in a 9-ich springform pan or a n 8 inch square baking pan?

    Also, any reason to not use gluten free flour. ( i like Red’s Mill for baking).

    • Hi Kate, I’d go with the 9-inch springform. I can’t say for sure how the gluten-free flour will work since I haven’t tried it but another reader mentioned she had good results. I’d love to know how it turns out!

  • I plan on making this cake soon. In the quest to reduce calories without sacrificing too much flavor/texture, could a lower fat or nonfat sour cream be substituted?

    • I think this would still work nicely with low-fat sour cream. Hope you enjoy!

  • Add chocolate chips and this is Ruth Tieg’s Famous Coffee Cake from My Grandmother’s Ravioli! I wonder who had it first! This looks great and will taste great!

    • — Shannon Beltrami
    • Reply
  • This cake was divine, in looks and a blast of flavour.

    • — Christy Blodgett
    • Reply
  • As if it weren’t delish enough – the only thing I could think to add that help it look more festive is a white sugar glaze. I absolutely love your posts, Jennifer. Looking forward to receiving my cookbook.

  • Hi Jenn!
    I have made several recipes from your website and every recipe was outstanding!
    This recipe looks easy and delicious! Would pecans work instead of walnuts? (walnut allergies)
    Also, I love the bundt pan you are using, it makes for a pretty presentation. Would you mind sharing where you purchased it?
    Thank you for your delicious & thoughtful recipes!

    • Hi Renée, You can find the pan here. I love it too!

      • Can I add blueberries to this?

        • — Kate on March 14, 2020
        • Reply
        • Hi Kate, not sure how this would turn out with blueberries. If you want a coffee cake with blueberries, I’d recommend this one instead (and you can add chopped walnuts to it if you’d like). Hope that helps!

          • — Jenn on March 16, 2020
          • Reply
  • I have been making this cake for more than fifty years . Don’t remember where I got the recipe. It is my go-to cake for every family occasion. Every one loves it. You can add crasins to the mix too. What Jenn said is true. It stays fresh for what seems forever and freezes like a dream
    YOU MUST MAKE THIS CAKE

    • — Selma Tannenbaum
    • Reply
  • So happy to get this recipe again! I remember my mother making one similar. The only difference was chopping the walnuts more finely and adding a layer of thinly sliced green apple with the nut layers. Thanks!

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