Walnut Coffee Cake Recipe

Name: Walnut Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup packed dark brown sugar; 1/3 cup chopped walnuts; 1 teaspoon ground cinnamon; 3 1/4 cups all-purpose flour (about 14 1/2 ounces); 2 teaspoons baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 1/2 cups granulated sugar; 10 tablespoon butter, softened; 3/4 cup egg substitute; 1 teaspoon vanilla extract; 1 1/2 cups nonfat buttermilk; Cooking spray

Servings: persons

3/4 cup packed dark brown sugar
1/3 cup chopped walnuts
1 teaspoon ground cinnamon
3 1/4 cups all-purpose flour (about 14 1/2 ounces)
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
10 tablespoon butter, softened
3/4 cup egg substitute
1 teaspoon vanilla extract
1 1/2 cups nonfat buttermilk
Cooking spray

1
Preheat oven to 350u00b0.
2
Combine brown sugar, walnuts, and cinnamon in a small bowl. Set aside.
3
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt in a medium bowl, stirring well with a whisk.
4
Combine sugar and butter in a large bowl; beat with a mixer at medium-high speed until well combined (about 3 minutes). Add egg substitute; beat 3 minutes or until combined. Beat in vanilla.
5
Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, beating well after each addition and scraping sides of bowl. Spoon half of batter into a 10-inch Bundt pan coated with cooking spray. Sprinkle half of brown sugar mixture evenly over batter; spoon remaining half of batter into pan. Top with remaining brown sugar mixture.
6
Bake at 350u00b0 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

1799

kcal

Calories

109

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup packed dark brown sugar, 1/3 cup chopped walnuts, 1 teaspoon ground cinnamon, 3 1/4 cups all-purpose flour (about 14 1/2 ounces), and more.

Yes, Walnut Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Walnut Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions