Sour Cream Coffee Cake with Cinnamon-Walnut Swirl

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

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!).

“This is ‘make-over’ coffee cake for me…..I will make it over and over and over again!”

Kari P

What You’ll Need To Make Sour Cream Coffee Cake

Coffee cake ingredients including vanilla, butter, and sour cream.
  • Walnuts: Provide a nutty crunch and texture in the cinnamon-walnut swirl, adding a rich flavor contrast to the cake’s tender crumb.
  • Brown Sugar: Adds sweetness and caramel-like depth to the swirl, helping balance the cinnamon’s spice and making the swirl moist.
  • Cinnamon: Delivers warm spice that’s essential to the swirl, bringing a cozy and fragrant flavor.
  • All-Purpose Flour: Provides the structure for the cake. To ensure accuracy, measure the flour by spooning it into the measuring cup and leveling it off.
  • Baking Soda: Acts as a leavening agent, helping the cake rise and become fluffy.
  • Granulated Sugar: Sweetens the cake while contributing to its soft, moist texture when combined with butter.
  • Butter: Adds richness and moisture, making the cake tender and buttery, while also helping the sugar to cream properly.
  • Eggs: Bind the ingredients together and add structure and moisture.
  • Sour Cream: Adds moisture and richness to the cake, while the slight tang balances the sweetness and keeps the cake soft.
  • Vanilla Extract: Enhances the overall flavor, providing a warm, sweet aroma that complements the other ingredients.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

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.

Walnuts on a lined baking sheet.

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

Bowl of walnuts, brown sugar, and cinnamon.

Mix until combined, then set aside.

Walnut mix in a bowl.

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

Whisk in a bowl of dry ingredients.

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

Sugar and butter in a stand mixer.

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

Beaten sugar and butter in a stand mixer.

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

Egg in a stand mixer with beaten sugar and butter.

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

Sour cream and vanilla in a stand mixer with a butter mixture.

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.

Stand mixer of batter.

Gradually add the flour mixture.

Flour in a stand mixer with a butter mixture.

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

Stand mixer of smooth sour cream coffee cake batter.

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.)

Bundt cake with sour cream coffee cake batter.

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

Walnut mix in a Bundt cake pan with sour cream coffee cake 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.

Layer of sour cream coffee cake batter in a Bundt pan.

Sprinkle the remaining nut mixture evenly over the batter.

Layer of walnut and cinnamon mixture in a Bundt pan.

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

Layer of sour cream coffee cake batter to the top of a Bundt pan.

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

Sour cream coffee cake with cinnamon-walnut swirl in a Bundt pan.

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.

Sour cream coffee cake with cinnamon-walnut swirl on a wire rack.

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

You May Also Like

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

  • 2⅓ cups all-purpose flour, spooned into measuring cup and leveled-off
  • ½ 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
  • 1½ 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 ⅓ 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 ⅓ 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.

See more recipes:

Comments

  • I made this exactly as written and it turned out perfectly! I will be making it again! Thank you!

    • — Natalie on November 29, 2024
    • Reply
  • So, so delicious! 😋 I was worried because the batter seemed a little thick and hard to spread, but it came out perfectly! Thanks Jenn!

    • — Kat on November 19, 2024
    • Reply
  • Thank you for this recipe, the cakes went down a treat! I did two loaves as I didn’t have a bundt tin and served it with a whipped mascarpone cream.

    • — M on October 24, 2024
    • Reply
  • Delicious!! So full of flavor & moist. Husband was in love after 1st bite.

    • — Angela on July 29, 2024
    • Reply
  • This was really good despite the fact that I used only 200grams of sugar.

    • — Elizabeth on May 9, 2024
    • Reply

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.