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

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

  • 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.

See more recipes:

Reviews & Comments

  • My daughter’s favorite
    It’s easy to make, casual, good to take it to a picnic, for breakfast or afternoon coffee
    Delicious.

    • — Khaula on January 28, 2021
    • Reply
  • This is my go-to coffee cake when I want to impress a finicky guest. The usual comment is “I don’t like cakes…but this one is so good” it’s sweet and yet not overpowering and the nuts add a welcomed surprise in texture and for all of us cinnamon fans…this is the ticket!

    • — Cindy Delgleize on January 28, 2021
    • Reply
  • This is without a doubt the BEST and most popular cake I have ever made! I have had Zimmerman’s many times and marveled at the rich, moist flavor in a coffee cake. However, you have certainly mastered this cake. I honestly think it is even better than Zimmerman’s! I usually make several of them at Christmas time to give as gifts. It is not only beautiful, but lasts for days being moist and fresh tasting to the last piece! Thank YOU!!!

    • — Nancy Norris on January 28, 2021
    • Reply
  • Loved this cake! I was looking for a recipe to use the extra sour cream, my hubby picked up. I also used leftover cranberry sauce and pecans for the swirl. It was excellent, but I’m definitely looking forward to trying it with the walnuts and brown sugar. I bet it will be even better, if that’s possible!!!

    • — Carmen Boyes on January 28, 2021
    • Reply
  • I made this coffee cake but I was running low on vanilla so I decided to try it with almond extract. I also made a mistake as I was distracted when I was measuring the extract and used 1 TBSP instead of a tsp but it was a very happy mistake. I have been asked for the recipe many times and was even told by my mom “this is the best cake you ever made!” I did also substitute pecans for the walnuts. This recipe is delicious and I will definately be making again and again.

    • — Denise on January 28, 2021
    • Reply
  • Just made this morning! Doubled the filling and everything else the same! This is the best coffee cake I have had or made! Moist and tons of flavor!!!!

    • — Deb on January 17, 2021
    • Reply
    • I make this bundt all the time! It’s absolutely amazing. And it’s pretty easy to experiment with different flavors. I like to add zest and juice of 1 orange plus some orange oil (boyajian) and swap pecans for walnuts, and add a little clove to the swirl. For a lighter flavor, replacing the cinnamon swirl with a thin layer of granny smith apple slices is really good, and for that one I add sliced almonds to the bottom of the bundt pan, it’s sooo good. I always grease the pan liberally with salted butter and dust with white sugar. One of these days I will try doing an orange and cranberry variation, and one with chocolate chips. Today I’m making Zingerman’s lemon poppyseed variation and going to try baking it in muffin tins, wish me luck! I actually started off with ordering Zingerman’s bundts and when I got too attached to those I ordered their cookbook and made the bundt a couple of times from the book. But I always wind up coming to your website because it’s easier referring to my phone than the big clunky cookbook lol. So thank you for making this available online lol! Love your other recipes too, especially the French apple cake (just made that one for the third time last weekend!). Looking forward to trying the French cake with strawberries or blueberries now that apple season is over.

      • — Jennifer on January 27, 2021
      • Reply
  • I am not a baker by any means! But this was the most delicious and the easiest recipe ever!!! Thanks for sharing the recipe.

    • — Audra on December 29, 2020
    • Reply
  • Fantastic! Just made it with king Arthur’s gf baking flour and doubled the cinnamon brown sugar. Made it it a tube pan and it was so delicious. Baked 70 mins. Could not tell it was gluten free! Thank you once again for helping feed my family such great homemade recipes!

    • — Edythe Davis on December 27, 2020
    • Reply
  • Hi everyone,
    thought I would include some “stuff” I experienced when baking thus wonderful Bundt cake recipe of Jenn’s on her site!

    It took exactly 60 minutes in the oven.
    I had the oven light on, so I could see it rise a bit during the baking process.
    When I was mixing the dough, I compared it to the pics Jenn include’s on her website, and mine was pretty close to hers. And I did think I wasn’t going to have enough batter, but like she says in her recipe, there was in fact enough batter. Also, it was “sticky” to the touch.

    Thank you so much Jenn for making Christmas taste so yummy!!

    Lisa

    I

    • — Lisa on December 24, 2020
    • Reply
  • OMGosh Jenn!!!
    AWESOME
    AWESOME
    AWESOME

    And so easy I made a 2nd one that we’ll be giving as a gift. Leads me to my question:
    I do not have an airtight container to keep it in – if I wrap it in plastic wrap, would it keep fresh until Friday morning (Christmas)?

    Thank you so much !
    Lisa

    • — Lisa on December 23, 2020
    • Reply
    • Glad you enjoyed it, Lisa! It should keep til Friday AM wrapped in plastic wrap.

      • — Jenn on December 23, 2020
      • Reply
      • Why was it called coffee cake? I did not see any coffee in the ingredients.

        • — Zarah on January 13, 2021
        • Reply
        • Sorry for any confusion. Coffee cake doesn’t actually contain any coffee; it’s just called that as it would be nice served with a cup of coffee. Hope that clarifies!

          • — Jenn on January 13, 2021
          • Reply
      • How much coffee do we add in?

        • — Sharmila Nair on July 29, 2021
        • Reply
        • Hi Sharmila, Sorry for any confusion. Coffee cake doesn’t actually contain any coffee; it’s just called that as it would be nice served with a cup of coffee. Hope that clarifies!

          • — Jenn on July 29, 2021
          • Reply
  • Hi! This is taking much longer to bake. Followed all directions- should it have the top as shown in the pic, or can it stay flat- not “ cracked” looking- in a good way? Seems like the center if the cake is taking its time.

    • — RH on December 23, 2020
    • Reply
    • Hi RH, The top may look different than mine; I would test with a toothpick to see if it’s done.

      • — Jenn on December 23, 2020
      • Reply
      • Hi, thanks. I toothpick tested, etc. Finally took it out because I was afraid the sides would be hard and brown, am still concerned that the center is not done. It came out of the pan just fine. Hoping for the best!

        • — RH on December 23, 2020
        • Reply
  • What brand of Bundt pan is this?
    Thanks!

    • — Caroline Kosaka on December 23, 2020
    • Reply
    • Hi Caroline, It’s Nordicware.

      • — Jenn on December 23, 2020
      • Reply
  • Good morning Jenn.
    I’m embarrassed to ask the following question, but do not want to risk making a mistake.

    Is sour cream considered a dry or wet ingredient when measuring?
    Thanks!

    Lisa

    • — Lisa on December 22, 2020
    • Reply
    • No worries, Lisa! It’s considered a wet ingredient. Hope you enjoy the cake!

      • — Jenn on December 22, 2020
      • Reply
      • Thank you so much!

        Lisa

        • — Lisa on December 22, 2020
        • Reply
  • Best sour cream coffee cake recipe ever! I used 3 “Jumbo” eggs, and plan on doubling the brown sugar mixture next time,

    • — Margaret Avampato on December 21, 2020
    • Reply
  • This recipe was phenomenal–easy to follow, good measurements, and–most importantly–absolutely delicious. The only change we made was to use pecans instead of walnuts (because we’d run out of the latter). This stayed moist on the inside and perfectly crisp on the outside for days after baking. We’ll be making a slightly less guilty variation for Christmas morning by subbing in just a touch of whole wheat flour, cutting back on the granulated sugar, and adding (even more!) pecans to the interior swirl. Drooling.

    • — Oakland baker on December 19, 2020
    • Reply
  • Great taste, but a few family members who tasted it including myself all thought there was way too much butter in this. Not sure if I can reduce the recipe to 1/2 cup of butter like in your other coffee cake recipes?

    • — Holiday baker on December 10, 2020
    • Reply
    • I think you could get away with 3/4 cup, but I wouldn’t reduce it any further. Hope that helps!

      • — Jenn on December 12, 2020
      • Reply
  • I don’t have a Bundt pan. Can I make in a bread loaf pan or make cupcakes with it? How do you suggest I adjust baking time?

    Thank you for all of your amazing recipes- can’t wait to try this Jen!

    • — Rachel on December 6, 2020
    • Reply
    • Hi Rachel, Yes, you could halve the recipe and bake it in a loaf pan. Bake time will be different — I’d start checking it at about 45 minutes. Please LMK how it turns out!

      • — Jenn on December 7, 2020
      • Reply
      • Jenn! It worked great! I halved the recipe like you suggested, put it in my 8.5 inch loaf pan and it ended up baking for 57 min total. 🙌

        • — Rachel on December 11, 2020
        • Reply
  • Can I substitute the all purpose flour with cake flour? If so, need any adjustment in amount?
    – I saw in one of the comments that it failed because White Lily low protein flour was used.
    Is cake flour low protein?

    • — Ellen Papachristoforou on November 23, 2020
    • Reply
    • Hi Ellen, for the best results, I’d stick with all-purpose flour. Hope you enjoy!

      • — Jenn on November 24, 2020
      • Reply
  • Absolutely moist and delicious. I followed the recipe exactly. My husband’s new favorite dessert!

    • — Lydia Mendez on November 18, 2020
    • Reply
  • Thank you, Jenn, for this recipe! I have made as directed above twice now in the last month to rave reviews! One was for my neighbor’s Birthday and the other for my husband.
    It’s a fantastic recipe!

    • — Christine on November 5, 2020
    • Reply
  • Hi Jenn, I have made this cake many times, with the only change being 1/2 pecans and 1/2 walnuts for streusel and my guests always love it. My adult son would like for me to make these to take to his office but in muffin form as it is easier for people to grab. I have those mini panetonne cups that I could use. Do you think it would work?

    • — Nancy A on October 30, 2020
    • Reply
    • Hi Nancy, Glad you like this! I think what you’re suggesting is doable although it will be a little more labor-intensive with the layers. Please LMK how they turn out if you try it!

      • — Jenn on November 1, 2020
      • Reply
  • Hi I made this as directed and it came out so great!! I was looking for a cake comparable to one I had at a Marriott hotel. I did add a tangerine glaze/icing it add that extra touch to take it to gourmet. Thanks so much for the excellent recipe.

    • — Cheryl on October 28, 2020
    • Reply
  • I made this for my sister who loves coffee cake. She loved it and so did I. Was wondering if this can be made using mini Bundt pans and if so, how long would the baking time be? Thought I would make a dozen of these to give gift wrapped for my neighbors for the holidays. I love your recipes and have been trying one or two every week. Thanks for sharing!

    • — Linda on October 28, 2020
    • Reply
    • Glad you both liked it! I do think this could be made in mini bundts, but you should probably just stick to one layer of swirl. And the baking time really depends on the size of the minis so you’ll need to a close eye on them.

      • — Jenn on October 29, 2020
      • Reply
  • I made this last week for my husband’s office and everyone loved it, it was gone within the first 2 hours! I made again for a coffee social and received many compliments and my son was super happy there were a few slices leftover for him. I followed the instructions exactly and used the Nordic ware 12 cup aluminum Bundt pan coasted with spray oil and flour. For esthetics I dusted with powdered sugar. Thank you for the wonderful recipe!

    • — Angela on October 28, 2020
    • Reply
  • Hi, Jenn, I’m trying to reboot my baking skills in retirement and I’m having some issues, which I attribute to being out of practice, not to your recipes! Here’s what happened with this cake: I followed the recipe closely and the cake baked up beautifully. It came out of the pan perfectly (I used the spray with flour for the first time), but all the streusel had sunk to the bottom of the pan during baking—both layers—so was concentrated at or near the top of the cake. No lovely swirls! Later, when I tried to cut my much-anticipated first piece, it fell completely apart. Totally crumbled!! I was crushed! Same thing happened the next morning—totally crumbled. Where did I go wrong??? What can I do differently next time? The crumbs are scrumptious but I can’t share the cake with friends as I had hoped. Please advise and help me improve! I love your recipes. Thank you!

    • — Rebecca on October 12, 2020
    • Reply
    • Hmmm…. I’ve never heard of that happening so it’s a head-scratcher — I’m sorry you had a problem with it! How was the texture of the cake? What brand of flour did you use? Not sure that the flour had an impact, but I always have great luck baking with King Arthur Flour.

      • — Jenn on October 14, 2020
      • Reply
      • I would say the texture was as expected—appropriately moist and dense, just crumbly. After sitting for a couple of days, it is slicing better without falling to pieces. I cooled it for several hours. Might that not have been enough?? I used White Lilly AP flour, our Southern standard for baking. What about the streusel layers sinking rather than staying layered during baking? Many thanks.

        • — Rebecca on October 15, 2020
        • Reply
        • Hi Rebecca, I strongly suspect it’s the White Lily flour. White Lily has a lower protein content and probably didn’t give the cake enough structure to hold up the layers of streusel. I have really good luck baking with King Arthur flour. Hope that helps!

          • — Jenn on October 16, 2020
          • Reply
          • Thanks. I’ll give that a try.

            • — Rebecca on October 19, 2020
          • After talking to my neighbor about Michigan and this bakery, I decided to give it a go. My only change was to replace the nuts with mini chocolate chips, but still using the brown sugar & cinnamon. My fluted Bundt was 10 cup. I had to bake it 90 minutes at 300°. It was beautiful. I’ve enjoyed the recipes I have made from your site. Thank you!

            • — Mardi on September 12, 2021
  • Hi Jenn,

    The cake smells (and tastes) fabulous but broke apart while trying to release it (despite lots of shortening and flour for preparation). What bundt pan do you recommend? I used my old trusty one, but am contemplating getting a silicone version if it will help it stay together. Thanks! Laura

    • — Laura on October 11, 2020
    • Reply
    • Sorry to hear it fell apart! If you treated the pan thoroughly, it may mean that it’s time for a new one. I really like Nordic Ware brand.

      • — Jenn on October 12, 2020
      • Reply
  • I substituted 1/2 the amount of butter with unsweetened apple sauce and added only a 1 1/4 cups of sugar to the dough. Cake turned out excellent! Highly recommended.

    • — Ora on October 4, 2020
    • Reply
  • I used to make this all the time when I owned a B&B… just made it again for friends stopping by for coffee today. I baked it for 75 minutes! Perfect!

    • — Linda Wickert on September 27, 2020
    • Reply
  • Hi Jenn,
    Can you make this in a 9×13 pan and if so for how long?
    Brenda

    • — Brenda Snyder on September 25, 2020
    • Reply
  • Hi Jen. I just made this exactly as written and after 65 minutes is was still fairly raw in the middle. I turned up the oven to 325 and cooked it until a toothpick came out clean. I checked my oven for temperature to be sure it was right. It was. The cake is not fluffy inside but can still eat it. I’m at 6200 feet. Could it be the elevation? Should I add flour or maybe bake at 325 next time? Love all of your recipes and I’m testing for your new cookbook which I am excited to purchase.

    • — Corinne Osborne on September 24, 2020
    • Reply
    • Hi Corinne, Sorry you had a bit of a problem with this. You said you made the recipe exactly as written, so I suspect it may have been the altitude. I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Hope you have better luck if you try this again!

      • — Jenn on September 24, 2020
      • Reply
      • I will definitely try again. The flavor is so good. I’ll turn up the temperature and make high altitude adjustments as well. Thank you for you fast response and your delicious recipes. I have a banana coffee cake recipe that’s is very close to this only with bananas. It’s nice to have both great recipes in my rotation. Thanks again.

        • — Corinne on September 24, 2020
        • Reply
  • I’ve made this twice exactly as written. Don’t change a thing! It’s absolutely perfect as it is. Who knows if it will last two weeks?? Not at our house. Wonderful flavor and texture.

    • — Vicki G on September 24, 2020
    • Reply
  • Making this today and hoping to go gluten free for my boyfriend…what’s the best GF flour you can recommend for this recipe? I always hesitate as feel it changes texture more than anything but if there’s one you think works will try!

    • — Jen on September 9, 2020
    • Reply
    • Hi Jen, many readers have commented that they have great luck with King Arthur’s Gluten-Free Flour. Hope you enjoy!

      • — Jenn on September 9, 2020
      • Reply
      • thank you!! i made it with my heritage white/wheat and it’s DELISH. will try again GF for him 😉

        • — jen on September 10, 2020
        • Reply
  • This coffee cake turned out excellent. Quick and easy to make. Followed directions as written. Jenn your recipes never disappoint. Thank you!!!

    • — Maureen on September 5, 2020
    • Reply
  • Was great! I would extra walnut filling next time for some extra indulgence but the texture of this was so light and fluffy and incredible! Already thinking of making again!!

    • — Nizzi on August 13, 2020
    • Reply
  • Oops forgot the stars!!!

    • — Janio Quadra on August 4, 2020
    • Reply
  • Hi Jenn this coffee cake was FABULOUS! I made exactly as written👌🏽! The entire family thoroughly enjoyed it, and it was perfect in sweetness and texture. I’m a big fan of yours and have made recipes from Tikka Masala, Thai Chicken Curry, Coq au Vin, Beef Stew, Carne Asada, Banana Bread, French Apple Tart and many more 😜! Thank you for bringing wonderful flavors to our home especially during these troubled times. I have many more of your recipes bookmarked and soon to be made. Stay safe! 💪🏽

    • — Janio Quadra on August 4, 2020
    • Reply
    • So glad you’re enjoying the recipes — thanks for taking the time to let me know! 🙂

      • — Jenn on August 4, 2020
      • Reply
  • My daughter’s request every time she comes home and my friends favorite I must make her every time she entertains. Fantastic!

    • — Maxine on July 28, 2020
    • Reply
  • I have made this cake many times, absolutely the best. My husband can’t have nuts so omitted them & doubled the cinnamon-sugar mixture & sprinkled some in the bottom of bundt 2 give a crunch, so good. Also make ur chocolate chip cake which my kids love, so easy & delicious

    • — Susan on July 18, 2020
    • Reply
  • I can’t see coffee in the ingredients?

    • — Brooksy McCulloch on July 14, 2020
    • Reply
    • Sorry for any confusion. Coffee cake doesn’t actually contain any coffee; it’s just called that as it would be nice served with a cup of coffee. 🙂 Hope that clarifies!

      • — Jenn on July 14, 2020
      • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
    • 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
      • Reply
  • 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
    • Reply
  • 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
    • Reply
    • 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
      • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply

Add a Review or Question

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