Walnut Cream Cheese Coffee Cake (with Cinnamon Walnut Crumble)
Indulging in the delightful combination of coffee and cake is a timeless pleasure, particularly when you introduce the rich flavors of walnut and cream cheese. This Walnut Cream Cheese Coffee Cake with Cinnamon Walnut Crumble embodies warmth and comfort, making it an ideal companion for your morning brew or an afternoon treat. Each bite delivers a balance of sweet, nutty, and creamy goodness that will leave you craving more.
Creating this luscious coffee cake is simpler than you might think, and the end result is sure to impress both family and friends. The recipe blends the rich texture of cream cheese with the satisfying crunch of walnuts, all wrapped in a tender cake infused with the warm spice of cinnamon. This cake not only satisfies your sweet tooth but also brings a touch of homemade charm to any gathering or cozy moment at home.
Why make this recipe
This Walnut Cream Cheese Coffee Cake with Cinnamon Walnut Crumble stands out not just for its flavor but also for its versatility. It can seamlessly transition from a breakfast dish to a dessert, catering to various occasions. The delightful crumble topping, made from a mixture of walnuts and oats combined with a hint of cinnamon, adds an irresistible crunch that contrasts beautifully with the moist cake and creamy filling. Whether you are having a leisurely brunch or an elegant tea party, this coffee cake promises to elevate the experience.
Besides its outstanding taste, the recipe accommodates different dietary preferences by using easily available ingredients. With a few adjustments, you can make it gluten-free or reduce the sugar to suit your dietary needs. This adaptability means that everyone can enjoy a slice of this delightful cake regardless of their dietary requirements. Additionally, the satisfaction of baking something from scratch provides a sense of accomplishment, making this recipe one you will return to time and time again.
How to make Walnut Cream Cheese Coffee Cake (with Cinnamon Walnut Crumble)
Making Walnut Cream Cheese Coffee Cake is a straightforward yet rewarding process that allows you to create a delightful treat in your own kitchen. Start by preparing the baking pan; greasing it and lining it with parchment will ensure that your cake comes out beautifully when it’s time to serve. The mixture of brown sugar, flour, walnuts, oats, and cinnamon creates a crumble that enhances both the texture and flavor of the cake. This crumble serves as a delightful topping that contrasts the smooth cream cheese just perfectly.
Whisking the sugar and eggs together until light brings air into the batter, creating a fluffy cake that is both satisfying and tender. The addition of sour cream not only adds richness but also moisture, keeping the cake deliciously soft. It’s crucial to incorporate the dry ingredients carefully to prevent overmixing, which can lead to a denser cake. These small steps are what contribute to that perfect cup of coffee cake you envision.
Once baked, allowing the cake to cool in the pan will help it set up nicely for slicing. It’s tempting to dig in right away, but letting it cool ensures a neater slice and a more enjoyable eating experience. This cake can be served warm or at room temperature, each offering a slightly different but equally delightful experience.
Ingredients
- 100 g light brown sugar, packed
- 64 g plain all-purpose flour
- 60 g toasted walnuts, roughly chopped
- 25 g rolled oats
- 2 tsp ground cinnamon
- A small pinch of salt
- 56 g melted unsalted butter
- 150 g white granulated sugar
- 2 large eggs
- 173 g sour cream
- 113 g melted unsalted butter
- ½ tsp fine salt
- 1½ tsp baking powder
- ½ tsp baking soda
- 190 g all-purpose flour
- 57 g cream cheese, chilled
Directions
- Preheat the oven to 180°C (350°F). Prepare an 8×8-inch baking pan by greasing it well and lining it with parchment paper, leaving some overhang for easy removal later.
- Mix brown sugar, flour, chopped walnuts, oats, cinnamon, and salt in a bowl until evenly combined. Pour in melted butter and stir until the texture becomes sandy and crumbly. Set aside.
- In a large mixing bowl, whisk together sugar and eggs until the mixture becomes light in color and slightly airy. Add sour cream, melted butter, and salt, then whisk until the mixture is smooth and fully blended. Incorporate baking powder and baking soda, then gently fold in the flour until a uniform batter forms without overmixing.
- Spread half of the batter into the prepared pan and level it out. Break cold cream cheese into small chunks and distribute them evenly over the batter layer. Sprinkle half of the crumble mixture over the cream cheese layer. Add the remaining batter on top and smooth it carefully to cover the filling. Finish with the remaining crumble scattered evenly over the surface.
- Bake for about 35–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Allow the cake to cool inside the pan on a rack, then lift it out using the parchment and let it cool fully before slicing.
Time Breakdown
• Preparation Time: 20 minutes
• Cooking Time: 0
• Baking Time: 35–45 minutes
• Chilling Time: 0
• Rising Time: 0
• Total Time: 55–65 minutes
• Servings: 9
How to serve Walnut Cream Cheese Coffee Cake (with Cinnamon Walnut Crumble)
Serving Walnut Cream Cheese Coffee Cake is a delightful experience itself. You can choose to enjoy it warm or at room temperature, allowing its rich flavors to shine. For an elegant touch, consider dusting powdered sugar over the top before serving. Accompanied by a steaming cup of coffee or tea, this cake makes for a perfect afternoon indulgence or a cozy breakfast treat. You may also pair it with a dollop of whipped cream or a scoop of vanilla ice cream for added richness, especially if served as dessert.
This cake is versatile, holding its own on any table. Whether at a celebratory brunch or a quiet family gathering, it’s bound to wow those around you. Sharing it with loved ones creates an inviting atmosphere, making each bite an enjoyable part of your occasion.
How to store Walnut Cream Cheese Coffee Cake (with Cinnamon Walnut Crumble)
To ensure the freshness of your Walnut Cream Cheese Coffee Cake, storing it correctly is essential. Allow the cake to cool completely before storing. Once cooled, cover it loosely with plastic wrap or aluminum foil to keep it from drying out. It can be kept at room temperature for up to two days. If you wish to store it for a longer period, placing it in the refrigerator will extend its shelf life to about a week without compromising too much of its texture or flavor.
For optimal freshness, consider freezing portions of the cake. Slice your coffee cake into individual servings, and wrap each piece tightly in plastic wrap followed by aluminum foil. This method will protect the cake from freezer burn and preserve its delicious flavor for up to three months. When you’re ready to enjoy a slice, simply thaw it at room temperature or warm it gently in the oven.
Tips to make Walnut Cream Cheese Coffee Cake (with Cinnamon Walnut Crumble)
For an even more flavorful cake, you can toast your walnuts before chopping them. This enhances their natural oils and imparts a richer taste to the cake. Make sure to let the walnuts cool before mixing them into your crumble. If you’re not a fan of walnuts, feel free to substitute them with pecans or almonds for a different nutty flavor. Adjust the cinnamon based on your taste preference; a little extra can go a long way if you enjoy those warm spices.
While the recipe calls for sour cream, Greek yogurt can serve as a great alternative, providing a similar texture and tanginess. Also, for a hint of decadence, you might consider adding chocolate chips or a swirl of caramel through the batter before baking. It’s all about personal preferences, so don’t hesitate to make this recipe your own.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 350 kcal
• Protein: 5 g
• Carbohydrates: 42 g
• Fat: 18 g
• Fiber: 2 g
• Sugar: 20 g
• Sodium: 270 mg
FAQs
Q: Can I make this coffee cake ahead of time?
A: Absolutely! You can bake the cake a day before serving. Simply store it wrapped at room temperature and enjoy it the next day.
Q: Is it possible to substitute the cream cheese?
A: Yes, you can use mascarpone cheese or ricotta as a substitute for cream cheese if desired, but it may slightly alter the flavor and texture.
Q: Can I freeze the coffee cake?
A: Yes, this coffee cake freezes well. Just wrap slices individually and store them in an airtight container or freezer bag for up to three months. Thaw at room temperature before serving.
Walnut Cream Cheese Coffee Cake with Cinnamon Walnut Crumble
Ingredients
For the crumble topping
- 100 g light brown sugar, packed
- 64 g plain all-purpose flour
- 60 g toasted walnuts, roughly chopped Toast for enhanced flavor
- 25 g rolled oats
- 2 tsp ground cinnamon
- a small pinch of salt
- 56 g melted unsalted butter
For the cake
- 150 g white granulated sugar
- 2 large eggs
- 173 g sour cream Can substitute with Greek yogurt
- 113 g melted unsalted butter
- ½ tsp fine salt
- 1½ tsp baking powder
- ½ tsp baking soda
- 190 g all-purpose flour
- 57 g cream cheese, chilled Can substitute with mascarpone or ricotta
Instructions
Preparation
- Preheat the oven to 180°C (350°F). Prepare an 8×8-inch baking pan by greasing it well and lining it with parchment paper, leaving some overhang for easy removal later.
- Mix brown sugar, flour, chopped walnuts, oats, cinnamon, and salt in a bowl until evenly combined. Pour in melted butter and stir until the texture becomes sandy and crumbly. Set aside.
Baking
- In a large mixing bowl, whisk together sugar and eggs until the mixture becomes light in color and slightly airy.
- Add sour cream, melted butter, and salt, then whisk until the mixture is smooth and fully blended.
- Incorporate baking powder and baking soda, then gently fold in the flour until a uniform batter forms without overmixing.
- Spread half of the batter into the prepared pan and level it out.
- Break cold cream cheese into small chunks and distribute them evenly over the batter layer.
- Sprinkle half of the crumble mixture over the cream cheese layer.
- Add the remaining batter on top and smooth it carefully to cover the filling.
- Finish with the remaining crumble scattered evenly over the surface.
- Bake for about 35–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool inside the pan on a rack, then lift it out using the parchment and let it cool fully before slicing.
