Walnut Spice Coffee Cake

The walnut-crumb topping and spiced cake make this the perfect partner for coffee or tea.
  • Level: Easy
  • Total: 3 hr (includes cooling time)
  • Active: 1 hr
  • Yield: 8 to 10 servings
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1/2 cup granulated sugar

1/3 cup packed dark brown sugar

1 cup toasted walnuts, chopped

2 tablespoons all-purpose flour

1 tablespoon pure vanilla extract

1 teaspoon ground cinnamon

2 tablespoons unsalted butter, melted


1 stick (8 tablespoons) unsalted butter, at room temperature, plus extra for the pan

2 cups all-purpose flour (see Cook's Note)

1 teaspoon baking soda

1 teaspoon apple pie spice

1/2 teaspoon fine salt

1 cup granulated sugar

2 large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

1 cup sour cream


  1. Combine the granulated and dark brown sugars, walnuts, flour, vanilla, and cinnamon in a medium bowl. Add the butter and stir to make moist, coarse crumbs; set aside.

For the cake:

  1. Preheat the oven to 350 degrees F.
  2. Line the bottom of an 8-inch square cake pan with parchment paper; butter the paper and the sides of the pan.
  3. Sift the flour, baking soda, pie spice and salt into a medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition; beat in the vanilla. Add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour and mixing well between additions.
  4. Spread 2/3 of the batter in the prepared pan and sprinkle with half the crumbs. Top with the remaining batter and crumbs. Bake until a toothpick inserted in the center of the cake comes out clean and the top has browned, about 1 hour and 10 minutes.
  5. Cool the cake in the pan on a wire rack for 20 minutes. Invert out of the pan and then turn crumb-side up to cool completely.
  6. Copyright 2016 Television Food Network, G.P. All rights reserved

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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