Walnut Cream Cheese Coffee Cake with Cinnamon Walnut Crumble
This delightful coffee cake combines the rich flavors of walnut and cream cheese, topped with a crunchy cinnamon crumble, making it a perfect treat for breakfast or dessert.
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.
Notes
Serve warm or at room temperature, dust with powdered sugar, or pair with whipped cream or ice cream as a dessert. Store leftovers loosely wrapped for up to 2 days or refrigerate for a week.