Sour Cream Coffee Cake with Cinnamon-Walnut Swirl

Tested & Perfected Recipes

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!).

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

My Recipe Videos

Sour Cream Coffee Cake with Cinnamon-Walnut 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 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.

Reviews & Comments

  • 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
    • Reply
  • 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
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    • 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.

    • — Lisa on July 3, 2018
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  • 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!

    • — Evelyn on July 3, 2018
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  • 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.

    • — Diane Paull on July 2, 2018
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  • 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.

    • — Diane Paull on July 2, 2018
    • Reply
    • ☺️

      • — Jenn on July 2, 2018
      • Reply
  • 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 on June 28, 2018
    • Reply
  • Hi Jen,
    Can I substitute granulated sugar for brown sugar?

    • — Kim on June 13, 2018
    • Reply
    • Hi Kim, I’d stick with brown sugar here – sorry!

      • — Jenn on June 13, 2018
      • Reply
  • 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 on May 18, 2018
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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.

    • — Julie on May 3, 2018
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  • 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 on April 17, 2018
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    • 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 on April 19, 2018
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      • 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.

        • — Barbara on May 5, 2018
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  • Really want to make this but don’t have any sour cream, could I substitute with yogurt or milk? Thank you in advance.

    • — Fatima on April 12, 2018
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    • Hi Fatima, I think yogurt would work, preferably Greek if you have any. Please lmk how it turns out!

      • — Jenn on April 12, 2018
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  • 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

    • — dv on April 10, 2018
    • Reply
    • Not a dumb question! Yes, that would be perfectly fine. Enjoy!

      • — Jenn on April 10, 2018
      • Reply
      • Thank you very much.

        • — dv on April 10, 2018
        • Reply
  • I made this coffee cake, brought it to 3 different homes plus mine. Nothing but wonderful comments.

    • — Alice May Matulevich on April 4, 2018
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  • 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 on April 2, 2018
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    • 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.

      • — Cherry on April 19, 2018
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  • 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?

    • — Mary M. on April 2, 2018
    • Reply
    • 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.

      • — Jenn on April 3, 2018
      • Reply
  • 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

    • — Karen on April 2, 2018
    • Reply
    • 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 on April 2, 2018
      • Reply
      • 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!

        • — Karen Volpato on May 3, 2018
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  • 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.

    • — Vicki Frederick on March 31, 2018
    • Reply
    • Hi Vicki, Hope you enjoyed the cake! The bundt pan is by Nordic Ware. Here’s a link to it.

      • — Jenn on April 2, 2018
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      • 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.

        • — Vicki Frederick on April 3, 2018
        • Reply
  • 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.

    • — Sarah on March 29, 2018
    • Reply
    • You’re so welcome, Sarah – so glad you enjoy the recipes! xoxo

      • — Jenn on March 29, 2018
      • Reply
  • 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.

    • — Sheila on March 28, 2018
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  • 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.

    • — Anita Friedrich on March 28, 2018
    • Reply
    • 🙂

      • — Jenn on March 28, 2018
      • Reply
  • 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!

    • — Cherry on March 20, 2018
    • Reply
    • 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).

      • — Jenn on March 20, 2018
      • Reply
  • 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

    • — Mary C. on March 18, 2018
    • Reply
    • 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!

      • — Jenn on March 18, 2018
      • Reply
  • 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!

    • — Lynne on March 18, 2018
    • Reply
  • 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 on March 17, 2018
    • Reply
    • 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.

      • — Mary M. on March 31, 2018
      • Reply
      • Rock on Mary! I will be sharing leadership for a dining group, hope individuals are kind in their comments.

        • — Margaret on April 1, 2018
        • 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!!!

    • — Sharon N on March 15, 2018
    • Reply
  • 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.

    • — Carla on March 15, 2018
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  • 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!

    • — Margaret on March 15, 2018
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  • 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.

    • — Gabby on March 15, 2018
    • Reply
  • 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 on March 10, 2018
    • 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!

    • — SallyT on March 8, 2018
    • Reply
  • Gaat de zure room niet schiften door het verwarmen? Kan ik de zure room vervangen doór creme fraiche voor een iets minder zurige smaak?

    • — Trees Kossen on March 8, 2018
    • Reply
    • Ok had to translate that! But the answer is yes – it’s fine to replace the sour cream with creme fraiche.

      • — Jenn on March 8, 2018
      • Reply
  • 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!

    • — Barbara on March 7, 2018
    • Reply
    • 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. 🙂

      • — Jenn on March 7, 2018
      • Reply
  • 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.

    • — Patti Civello on March 6, 2018
    • Reply
  • I’m in love with ur site. Thank you

    • — Siran on March 6, 2018
    • Reply
  • This sour cream pound cake is unbelievable!!! Sooo good! Thank you for such an incredible recipe!

    • — Diana Dondero on March 6, 2018
    • Reply
  • 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.

    • — Mary Lackner on March 6, 2018
    • Reply
  • I made this a few days ago and it was scrumptious!!!

    • — Amanda on March 5, 2018
    • Reply
  • 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!

    • — Celeste on March 5, 2018
    • Reply
  • 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

    • — Robyn on March 4, 2018
    • Reply
  • 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!

    • — Kerrie on March 4, 2018
    • Reply
    • Hi Kerrie, Yes that’s right – it will cook faster. I’d start checking around 40 minutes. No other changes necessary. 🙂

      • — Jenn on March 4, 2018
      • Reply
  • 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!!!

    • — Barbara on March 4, 2018
    • Reply
  • 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?

    • — Sharon on March 4, 2018
    • Reply
    • 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!

      • — Jenn on March 4, 2018
      • Reply
  • 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!!!

    • — Jackie Bullock on March 3, 2018
    • Reply
  • 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.

    • — Lynn K. on March 3, 2018
    • Reply
  • 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!

    • — Cheryl on March 3, 2018
    • Reply
  • 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:)

    • — Laura Kargov on March 3, 2018
    • Reply
    • Glad you’re enjoying the cake! And thanks so much for your kind words – glad you’re enjoying the recipes! 🙂

      • — Jenn on March 3, 2018
      • Reply
  • 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- – –

    • — eric engelman on March 2, 2018
    • Reply
    • Love those ideas, Eric.

      • — Jenn on March 2, 2018
      • Reply
  • 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 on March 2, 2018
    • 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 !

    • — Cara on March 2, 2018
    • Reply
  • 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.

    • — Paul Brown on March 2, 2018
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  • So good. This coffee cake has a delicious flavor. Thank you Jen

    • — Corinne on March 2, 2018
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  • 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!

    • — Celeste on March 2, 2018
    • Reply
    • 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?

      • — Jenn on March 2, 2018
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      • 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?

        • — Celeste on March 2, 2018
        • Reply
        • Hi Celeste, either bleached or unbleached will work. Hope everyone enjoys!

          • — Jenn on March 2, 2018
          • Reply
  • 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….:)

    • — Alyce LaGassé on March 2, 2018
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  • 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!

    • — Cheryl Davis on March 2, 2018
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  • 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?

    • — Deepa on March 2, 2018
    • Reply
    • Hi Deepa, I’d use two 8- or 9-inch round pans or a single 9-inch springform pan. Hope that helps!

      • — Jenn on March 2, 2018
      • Reply
  • 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.

    • — Merilyn R on March 2, 2018
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  • 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!

    • — Ali on March 1, 2018
    • Reply
    • 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.

      • — Jenn on March 2, 2018
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  • I substituted gluten free flour, turned out great!!! Would make again
    Thank you for the recipe!

    • — Andrea on March 1, 2018
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  • Is it okay to leave out the nuts?

    • — Amanda on March 1, 2018
    • Reply
    • 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!

      • — Jenn on March 2, 2018
      • Reply
  • 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

    • — Marion on March 1, 2018
    • Reply
    • 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.

      • — Jenn on March 2, 2018
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  • 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

    • — Jack on March 1, 2018
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  • 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. 🙂

    • — Cherry on March 1, 2018
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  • I would like to know if the 2 sticks of butter can be reduced or replaced with another ingredient?

    • — Rosanna on March 1, 2018
    • Reply
    • Hi Rosanna, I don’t recommend reducing or replacing the butter in this recipe – sorry!

      • — Jenn on March 2, 2018
      • Reply
  • 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

    • — Corinne on March 1, 2018
    • Reply
    • Yes, that’s correct Corinne. In my oven it takes the full 70 minutes; just leave it in til it’s done.

      • — Jenn on March 1, 2018
      • Reply
  • 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!

    • — Cecilia on March 1, 2018
    • Reply
    • 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!

      • — Jenn on March 2, 2018
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  • 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 on March 1, 2018
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  • 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.

    • — Lilly Lea on March 1, 2018
    • Reply
    • Hi Lilly, I think a hand mixer will work well. Enjoy!

      • — Jenn on March 1, 2018
      • Reply
  • This might be me being English, but I can’t see any coffee in this cake …? 😐

    • — ruth on March 1, 2018
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    • Americans call this type of sweet coffee cake.You drink it with a cup of coffee. No coffee in it!

      • — michelle ruggiero on March 1, 2018
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    • 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.

      • — Laurel Ely on March 1, 2018
      • Reply
    • …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.

      • — I-Rod on March 4, 2018
      • Reply
  • 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.

    • — Vivi on March 1, 2018
    • Reply
    • 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 on March 1, 2018
      • Reply
  • 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!

    • — Arianna on March 1, 2018
    • Reply
    • 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.

      • — Jenn on March 1, 2018
      • Reply
  • This look wonderful and I cant wait to try it. If I used low fat sour cream would it really ruin the cake?

    • — Christina on March 1, 2018
    • Reply
    • Hi Christina, Not at all – should be fine. 🙂

      • — Jenn on March 1, 2018
      • Reply
  • 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!

    • — Barbara D. on March 1, 2018
    • Reply
  • 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).

    • — Kate Sells on March 1, 2018
    • Reply
    • 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!

      • — Jenn on March 2, 2018
      • Reply
  • 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?

    • — Maret on March 1, 2018
    • Reply
    • I think this would still work nicely with low-fat sour cream. Hope you enjoy!

      • — Jenn on March 1, 2018
      • Reply
  • 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 on March 1, 2018
    • Reply
  • This cake was divine, in looks and a blast of flavour.

    • — Christy Blodgett on March 1, 2018
    • 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.

    • — Margie on March 1, 2018
    • Reply
  • 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!

    • — Renée on March 1, 2018
    • Reply
    • Hi Renée, You can find the pan here. I love it too!

      • — Jenn on March 1, 2018
      • 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 on March 1, 2018
    • 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!

    • — Alyse on March 1, 2018
    • Reply

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