Recipe courtesy of Geoffrey Zakarian

Viola's Coffee Cake

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 20 min
  • Yield: 8 to 10 servings
Share This Recipe


Crumb Topping:



  1. For the crumb topping: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
  2. In a medium bowl, combine the walnuts, sugar and cinnamon. Set aside.
  3. 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.
  4. Combine the flour, baking powder, baking soda and salt in a large bowl. Add to the batter and mix until combined.
  5. 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.

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).