Sour Cream Coffee Cake with Cinnamon-Walnut Swirl
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From Zingerman’s Bakehouse, a rich and buttery sour cream coffee cake with a sublime cinnamon-nut swirl.
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
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.
In a small bowl, combine the walnuts, brown sugar, and cinnamon.
Mix until combined, then set aside.
In another bowl, whisk together the flour, baking soda, and salt. Set aside.
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.
Gradually add the flour mixture.
And mix on low speed until the batter is smooth and homogeneous.
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.)
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.
Cover with the remaining batter, spreading it evenly over the nut mixture.
Bake for 65 to 75 minutes, or until 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. Enjoy!
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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.
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
- 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.
- 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.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- 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.
- Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous.
- 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.
- 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.
- 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
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- 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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My daughter’s favorite
It’s easy to make, casual, good to take it to a picnic, for breakfast or afternoon coffee
Delicious.
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!
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!!!
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!!!
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.
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!!!!
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.
I am not a baker by any means! But this was the most delicious and the easiest recipe ever!!! Thanks for sharing the recipe.
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!
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
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
Glad you enjoyed it, Lisa! It should keep til Friday AM wrapped in plastic wrap.
Why was it called coffee cake? I did not see any coffee in the ingredients.
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!
How much coffee do we add in?
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!
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.
Hi RH, The top may look different than mine; I would test with a toothpick to see if it’s done.
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!
What brand of Bundt pan is this?
Thanks!
Hi Caroline, It’s Nordicware.
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
No worries, Lisa! It’s considered a wet ingredient. Hope you enjoy the cake!
Thank you so much!
Lisa
Best sour cream coffee cake recipe ever! I used 3 “Jumbo” eggs, and plan on doubling the brown sugar mixture next time,
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.
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?
I think you could get away with 3/4 cup, but I wouldn’t reduce it any further. Hope that helps!
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!
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! 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. 🙌
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?
Hi Ellen, for the best results, I’d stick with all-purpose flour. Hope you enjoy!
Absolutely moist and delicious. I followed the recipe exactly. My husband’s new favorite dessert!
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!
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?
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!
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.
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!
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.
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!
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!
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.
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.
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!
Thanks. I’ll give that a try.
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!
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
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.
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.
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!
Hi Jenn,
Can you make this in a 9×13 pan and if so for how long?
Brenda
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.
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!
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.
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.
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!
Hi Jen, many readers have commented that they have great luck with King Arthur’s Gluten-Free Flour. Hope you enjoy!
thank you!! i made it with my heritage white/wheat and it’s DELISH. will try again GF for him 😉
This coffee cake turned out excellent. Quick and easy to make. Followed directions as written. Jenn your recipes never disappoint. Thank you!!!
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!!
Oops forgot the stars!!!
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! 💪🏽
So glad you’re enjoying the recipes — thanks for taking the time to let me know! 🙂
My daughter’s request every time she comes home and my friends favorite I must make her every time she entertains. Fantastic!
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
I can’t see coffee in the ingredients?
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!
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??
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.
Can you use an angel food pan for this recipe?
Sure – hope you enjoy!
My son made this. This so easy and delicious!!!! Thank you very much for sharing your recipes.
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.
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!
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.
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!
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!).
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!
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!!
I forgot the stars!!!!!
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.
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.
I followed the directions exactly and it is not cooking in the middle after over75 minutes. I have never baked a cake at 300 degrees. Is this correct? Im still waiting for the cake to bake and raised the temp to 325. I hope this works. No chance I measured incorrectly as I checked the recipe and ingredients several times. So disappointed
Hi Kathy, I’m sorry that you had a problem with this! I’m obviously weighing in too late to be helpful, but how did the cake turn out? Did you use a 9 or 10 inch Bundt pan? I know the temperature is low to bake; this recipe came directly from a cookbook and so I followed their lead and tested it several times successfully. Is there any chance that your oven temp may be off? If you suspect that at all, Here are some ways to check it. Please LMK if I can help in any other way.