This fantastic recipe is a hit every time.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 18 |
| Yield: | 18 servings |
Ingredients
- cooking spray
- ¼ cup cinnamon sugar
- 1 cup firmly packed light brown sugar
- ¾ cup chopped walnuts
- ¼ cup butter, softened
- ¼ cup all-purpose flour
- 2 ½ teaspoons ground cinnamon
- 3 cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 ½ cups white sugar
- ⅔ cup butter, melted
- 1 cup milk
- ¼ cup sour cream
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray. Sprinkle cinnamon sugar into the bottom of prepared baking dish.
- Combine brown sugar, walnuts, softened butter, flour, and cinnamon for streusel mixture in a bowl; mix with a fork until crumbly.
- Mix flour, baking powder, and salt for batter together in a separate bowl. Beat eggs in a third bowl using an electric mixer until frothy; add white sugar and melted butter and beat until creamy. Add milk, sour cream, and vanilla extract and beat until smooth. Stir flour mixture into milk-butter mixture until batter is well blended.
- Spread 1/2 of the batter into the prepared baking dish; top with 1/2 of the streusel mix. Spread remaining batter over streusel layer and top with remaining streusel.
- Place dish on the center rack in the preheated oven; bake until a fork inserted in the center comes out clean, 15 to 20 minutes.
- Substitute pecans for the walnuts, if desired.
- The baking powder amount has been edited from the original submission.
Nutrition Facts
| Calories | 335 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 499 mg |
| Sugars | 30 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Never even considered asking walnut or pecans to coffee cake. This is great, will make again
Yes, the baking time on this is WAY off as I suspected when I first read it, but it had a nice flavor and I liked the irregular nature of the cake as far as how parts sunk in areas. Delicious. The coating of the pan with the cinnamon sugar prior to pouring th batter gave it a nice, crunchy surprise crust.
PS to my previous feedback. Bake Bundt 40 minutes in 375 degrees.
I didn’t have any sour cream on hand so I used Greek yogurt. Worked like a charm! Bake time wound up being about 45 minutes, but omg yummmm!
SO good! I made it exactly as instructed, well, except I had to cook it for close to forty minutes! Next time I make it, I’ll probably double the streusel mix.
The baking powder amount and the cooking time ruined the first attempt. I may try this again, but it was an expensive thing to throw away and clean out of the bottom of my oven. This was a huge fail. Seriously, edit this recipe.
What a wonderful surprise! So delicious and beautiful. Looks so generous in volume and eye appeal. And tastes of lovely cake, sweetness and cinnamon. With walnuts on top! I will definitely be making this again! Thank you for this recipe.
This came out so good but definitely use teaspoons instead on tablespoons for the baking powder.
Delicious, made exactly as described. For a moment I thought there wouldn’t be enough batter for the top layer, but it was just enough. I did use a cookie scoop to disperse the batter across the top, then smoothed with a spatula. The texture does crumble easily, but that is normal for most coffee cakes. It needed a full 40 minutes in the oven. Will make again, maybe will try pudding in the mix for the cake. Big hit!
Be sure to bake more like 20 – 25 minutes. At 15 minutes, I didn’t even test it, very underbaked. At 20 minutes, depress a finger tip lightly on top & pull away. If it does not spring back, bake another five minutes. Now, check with a tooth pick.
This cake is amazing! I did have to bake it almost 40 minutes, I used a 6×12 dish.
While this recipe tastes delicious, I did bake it about 40 minutes.
I made a few changes. I used a bundt pan so I sandwiched all of the strudel between the top and bottom cake pieces. I used the teaspoons for the baking powder like the reviews said, sprinkled cinnamon sugar on top, and I added an egg (total 3 eggs). Because of this I ended up baking it at 375 for a total of 45 minutes. HOLY MOLEY! It tastes amazing! Would definitely do again and would recommend.
Okay, so a few minor adjustments and it was amazing.
This makes a LOT of streussal topping which is wonderful. The cake was perfect, flavor was great. Big hit.
This came out quite nicely. Definitely will make again. It was even better the 2nd day (more moist). We had to make some substitutions because we were running low on ingredients – we used applesauce in place of eggs, ricotta cheese in place of the sour cream, and molasses and white sugar in place of the brown. I fully intend to make again, and this time do it with all the right ingredients – I expect it will be even better then.
I love this recipe WITH these UPDATES- as others have said it needs 2 1/2 teaspoons of baking powder, NOT tablespoons. And the baking time needs to be 35-40 min.
When my 9th grade son informed me at 9pm last evening that his 1st hour class was having a potluck the next morning, I scrambled to find something for him to bring! I searched “cinnamon streusel coffee cake” and this was the first recipe that popped up. Since I had everything & no time to search further, I made this cake. A few things….first of all, I did teaspoons, not tablespoons, of baking powder. For the cake batter, I used only 1 stick (1/2 cup) of butter, because I thought 2/3 sounded like a lot of butter. I also added an extra egg and doubled the amount of sour cream. Because my son was bringing this to school it couldn’t have nuts, so I used 1/2 cup of old fashioned oats in the streusel. I knew that the bake time printed had to be way off, so I baked it in my 9×13 metal pan for 30 minutes. Smelled amazing while baking & looked puffy & delicious when it came out. There was only a few pieces leftover after school, so I got a sample! Very good, with a distinct, buttery flavor. Easy to cut, but I will say that it could be a tad moister….mine was a little crumbly. Next time I’ll either add 1/2 cup more sour cream, or will use buttermilk rather than regular milk. I did add a bit more milk, a little at a time, so my batter was less stiff & easier to spread in the pan. Glad I ran into this recipe, it worked out great & will be making it again some time, for sure!
This is the second time I made this. The first time I used a gluten free all purpose flour and only used the 3 teaspoons of baking powder instead of tablespoons. The dough was pretty thick, but spreadable. Also I used almond milk (I’m dairy free) unsweetened but vanilla flavor. The second time I made this I didn’t have enough non dairy sour cream so I used applesauce instead. I also cut the sugar back by at least 1/2 cup. I also added cut up Apple pieces between the layers. I really like the second one best!
I also used teaspoons rather than tablespoons for the baking powder. I subbed fat free yogurt for the sour cream; and used soy milk instead of cow’s milk. The batter was very thick, making it hard to spread and layer, but I managed. I guess I could have thinned it with a bit more milk, but…I baked it 35 minutes based on the previous reviews and the thickness of the batter, but that was perhaps 5-7 minutes too long. It was not as moist as I would have liked but it was delicious and not only garnered no complaints, but all raved and made it disappear.
Oh dear! I had such high hopes! However… I made it in two smaller 9×12 equivalents and it overran the pans. It sank in the middle and did not cook in the center at all. The middle was still runny after 40 minutes. I may give this recipe another try because it deserves it but …oh dear! UPDATE! UPDATE! I got up early yesterday and tried it again. This time I used 3 1/2 tsp of baking powder instead of TBS, thinking like another reviewer that it MUST be a typo. I also used a 9×12 deep pan. Although it took MUUUUUCH longer to bake…40 minutes or more… it turned out well this time – moist, flavourful and altogether delicious. Phew! I really dislike being defeated by a recipe so kudos to the cook! (That’s ME!)