Sour Cream Coffee Cake with Cinnamon Walnut Topping

First published: August 13, 2012 in Recipes

Last Updated: August 13, 2012 11:15 am Tough to read? Print this! Tough to read? Print this! Email This Email This
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Rating: 6.6/10 (11 votes cast)

This cake turns out beautifully moist (the sour cream does that) and the cinnamon gives it a wonderful aroma. Try it today – you will love it!


Sour Cream Coffee Cake with Cinnamon Walnut Topping 


  • 1 cup of unsalted butter at room temperature
  • 3 cups of flour
  • 1 tablespoon of baking powder
  • 1 teaspoon of salt
  • 1 cup of sour cream
  • 1/2 teaspoon of baking soda
  • 1-1/2 cups of sugar
  • 3 eggs at room temperature
  • 2 teaspoons of vanilla extract

Cinnamon Walnut Topping

  • 1 cup pf brown sugar
  • 3 teaspoons of cinnamon
  • 1/2 – 1 cup of chopped walnuts


  1. Preheat oven to 350F
  2. Butter and flour 9 inch tube pan (or use non stick baking spray)
  3. In a medium bowl, whisk together flour, baking powder and salt and set aside.
  4. In a small bowl, whisk together shour cream and baking soda.
  5. With electric mixer, beat butter, sugar, eggs and vanilla on high speed until light and fluffy – about 5 minutes.
  6. With mixer on low speed, add flour mixture in three additions, alternatively with sour cream mixture in two, beginning and ending with flour.
  7. Mix just until moistened.
  8. Spread third of the batter in pan and sprinkle with third of your topping. Repeat twice, ending with topping
  9. Bake until toothpick, inserted in centre of cake comes out with only a few moist crumbs – about -0 – 7-0 minutes
  10. Cool in pan for at least 30 minutes, turn out of the pan with top side up and cool on a rack.


Hope you will enjoy this recipe – please send me your comments, suggestions and experiences, your input is always welcomed and very much appreciated!


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Sour Cream Coffee Cake with Cinnamon Walnut Topping, 6.6 out of 10 based on 11 ratings