| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 1 cup chopped walnuts
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla paste
- 1 cup sour cream, at room temperature, plus additional for serving
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
Instructions
- For the crumb topping: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
- In a medium bowl, combine the walnuts, sugar and cinnamon. Set aside.
- For the batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the butter mixture, allowing each to be fully incorporated. Add the vanilla paste and sour cream and beat until smooth.
- Combine the flour, baking powder, baking soda and salt in a large bowl. Add to the batter and mix until combined.
- Spread the batter in the prepared springform pan and sprinkle with the crumb topping. Bake until a cake tester inserted in the center of the cake comes out clean, about 45 minutes. Place the cake, still in the pan, on a wire rack and let cool to room temperature. Remove from the pan, then slice and serve with a dollop of sour cream if desired.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 458 |
| Total Fat | 24 g |
| Saturated Fat | 10 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 2 g |
| Sugar | 36 g |
| Protein | 6 g |
| Cholesterol | 74 mg |
| Sodium | 238 mg |
Reviews
This cake is wonderful. I make it for my husband almost every other week! The first time I made this recipe, I baked it in a springform pan. I found I had to bake it a bit longer than the time advised in order for the middle of the cake to get fully cooked, and was concerned that the edges might seem a bit “overdone.” I now bake this in a tube pan, for a few minutes less than the recipe states, and it comes out perfect each time.
The topping isn’t very good; i’ve substituted with a streusel topping instead. Otherwise, the cake part is nice, light and not too sweet. An easy bake.
Tastes delicious – has yet to rise even after five tries. Last time for me.
I made this cake today.We loved it.It was so light.I thank you for this recipe.I will make it many times.
This is delicious. My husband is very competent in the kitchen so he put this together. Such a great recipe.
This cake is so delicious. I have made it twice. The middle tends to collapse a bit but I didn’t sift the flour so I will do that the next time!
Absolutely one of my favorite GZ recipes. I would stick with the 45 min baking time tho- tried a little longer based on a couple of reviews and it was dry. Also, switched it up with pecans last time and I liked it better, love it!
Delicious
Made this today with the help of my 22 month old grandson – his 1st baking experience
Everyone loved it.
Not sure if sifting the flour & other dry ingredients makes a difference (as in the video) but I’ll try it next time (bc there WILL BE a next time)!
Made this today with the help of my 22 month old grandson – his 1st baking experience
Everyone loved it.
Not sure if sifting the flour & other dry ingredients makes a difference (as in the video) but I’ll try it next time (bc there WILL BE a next time)!
Delicious, easy coffee cake. Took another’s advice and baked a little longer than recipe states-more like 55 min. It’s a thick cake in the spring form pan and needs the extra time. It did not sink in the middle and was very moist. We all went in for seconds!
Made it this morning and it is excellent!! Family loved it. Would definitely make again.