Sour Cream Coffee Cake with Cinnamon-Walnut Swirl
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From Zingerman’s Bakehouse, a rich and buttery sour cream coffee cake with a sublime cinnamon-nut swirl.
A classic breakfast cake is one of the handiest things to have in your baking repertoire, and this sour cream coffee cake from the famous Zingerman’s Bakehouse in Ann Arbor, MI is one of the very best. Featured on the cover of the Zingerman’s Bakehouse Cookbook by Amy Emberling and Frank Carollo (Chronicle Books, 2017), the recipe is a treasure that’s worth the cost of the book alone.
The authors write, “This is our most popular coffee cake and possibly our most popular sweet item…As you can see, it is full of tasty fat—half a pound of butter, half a pound of sour cream, and three whole eggs – which yields a mellow and moist cake crumb.” But what makes it truly special is the contrasting flavor and crunch of the cinnamon-nut swirl that runs throughout. And the cake lasts: you can store it in a covered container on the countertop for up to two weeks (but good luck keeping it that long!).
Table of Contents
“This is ‘make-over’ coffee cake for me…..I will make it over and over and over again!”
What You’ll Need To Make Sour Cream Coffee Cake
- Walnuts: Provide a nutty crunch and texture in the cinnamon-walnut swirl, adding a rich flavor contrast to the cake’s tender crumb.
- Brown Sugar: Adds sweetness and caramel-like depth to the swirl, helping balance the cinnamon’s spice and making the swirl moist.
- Cinnamon: Delivers warm spice that’s essential to the swirl, bringing a cozy and fragrant flavor.
- All-Purpose Flour: Provides the structure for the cake. To ensure accuracy, measure the flour by spooning it into the measuring cup and leveling it off.
- Baking Soda: Acts as a leavening agent, helping the cake rise and become fluffy.
- Granulated Sugar: Sweetens the cake while contributing to its soft, moist texture when combined with butter.
- Butter: Adds richness and moisture, making the cake tender and buttery, while also helping the sugar to cream properly.
- Eggs: Bind the ingredients together and add structure and moisture.
- Sour Cream: Adds moisture and richness to the cake, while the slight tang balances the sweetness and keeps the cake soft.
- Vanilla Extract: Enhances the overall flavor, providing a warm, sweet aroma that complements the other ingredients.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
To begin, make the cinnamon-walnut swirl. Preheat the oven to 325°F and set an oven rack in the middle position. Toast the walnuts on a rimmed baking sheet until they’re fragrant and golden brown, 10 to 15 minutes. Let cool, and reduce the oven temperature to 300°F.
In a small bowl, combine the walnuts, brown sugar, and cinnamon.
Mix until combined, then set aside.
In another bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and butter.
Beat on medium speed until pale and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition until the mixture is homogenous.
On low speed, mix in the sour cream and vanilla.
The batter will look a little curdled at this point; that’s okay. Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated.
Gradually add the flour mixture.
And mix on low speed until the batter is smooth and homogeneous.
Scoop 1/3 of the batter into the prepared pan. (It won’t seem like enough, especially if you’re using a 12-cup Bundt — that’s okay. Just do your best to smooth it into an even layer with a spatula or back of a spoon.)
Sprinkle half of the cinnamon-walnut mixture evenly over the batter.
Cover with another 1/3 of the remaining batter, using a spoon or spatula to spread the batter evenly over the pan and to the edges.
Sprinkle the remaining nut mixture evenly over the batter.
Cover with the remaining batter, spreading it evenly over the nut mixture.
Bake for 65 to 75 minutes, or until a cake tester comes out clean.
Cool the cake in the pan for 15 minutes. Do not let the cake cool in the pan for much longer than this or the brown sugar in the streusel might stick to the sides of the pan and make it difficult to release the cake. Place a wire rack on top of the Bundt pan and then invert the pan to release the cake.
Let the cake cool completely before serving. The cake will keep well in an airtight container at room temperature for up to a week. Enjoy!
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Sour Cream Coffee Cake with Cinnamon-Walnut Swirl
From Zingerman’s Bakehouse, a rich and buttery sour cream coffee cake with a sublime cinnamon-nut swirl.
Ingredients
For the Cinnamon-Walnut Swirl
- 1 heaping cup walnut halves, roughly chopped
- 3 tablespoons packed light brown sugar
- 2 teaspoons cinnamon
For the Cake Batter
- 2⅓ cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 sticks (1 cup) unsalted butter, room temperature
- 3 large eggs
- 1 (8 oz) container full fat sour cream
- 1½ teaspoons vanilla extract
Instructions
- Make the Cinnamon-Walnut Swirl: Preheat the oven to 325°F and set an oven rack in the middle position. Toast the walnuts on a rimmed baking sheet until they’re fragrant and golden brown, 10 to 15 minutes. Transfer the walnuts to a plate to cool. In a small bowl, mix together the walnuts, brown sugar, and cinnamon. Set aside.
- Reduce the oven temperature to 300°F. Spray a 9- or 10-in Bundt pan with nonstick cooking spray and dust with flour. Tap out any excess flour. Alternatively, spray the pan with a nonstick spray with flour in it, such as Baker's Joy or Pam with Flour.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and butter. Beat on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition until the mixture is homogenous. On low speed, mix in the sour cream and vanilla. The batter will look a little curdled at this point; that's okay. Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated.
- Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous.
- Scoop ⅓ of the batter into the prepared pan. (It won't seem like enough, especially if you're using a 10-in Bundt -- that's okay. Just do your best to smooth it into an even layer with a spatula or back of a spoon.) Sprinkle half of the cinnamon-walnut mixture evenly over the batter. Cover with another ⅓ of the remaining batter, using a spoon or spatula to spread the batter evenly over the pan and to the edges. Sprinkle the remaining nut mixture evenly over the batter and cover with the remaining batter, spreading it evenly over the nut mixture.
- Bake for 65 to 75 minutes, until the cake is golden and a cake tester comes out clean. Cool the cake in the pan for 15 minutes. Do not let the cake cool in the pan for much longer than this or the brown sugar in the streusel might stick to the sides of the pan and make it difficult to release the cake. Place a wire rack on top of the Bundt pan and then invert the pan to release the cake. Let the cake cool completely before serving. The cake will keep well in an airtight container at room temperature for up to a week.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Information
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- Per serving (16 servings)
- Calories: 328
- Fat: 16 g
- Saturated fat: 9 g
- Carbohydrates: 42 g
- Sugar: 28 g
- Fiber: 1 g
- Protein: 4 g
- Sodium: 200 mg
- Cholesterol: 73 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn, I have made this cake many times, with the only change being 1/2 pecans and 1/2 walnuts for streusel and my guests always love it. My adult son would like for me to make these to take to his office but in muffin form as it is easier for people to grab. I have those mini panetonne cups that I could use. Do you think it would work?
Hi Nancy, Glad you like this! I think what you’re suggesting is doable although it will be a little more labor-intensive with the layers. Please LMK how they turn out if you try it!
Hi I made this as directed and it came out so great!! I was looking for a cake comparable to one I had at a Marriott hotel. I did add a tangerine glaze/icing it add that extra touch to take it to gourmet. Thanks so much for the excellent recipe.
I made this for my sister who loves coffee cake. She loved it and so did I. Was wondering if this can be made using mini Bundt pans and if so, how long would the baking time be? Thought I would make a dozen of these to give gift wrapped for my neighbors for the holidays. I love your recipes and have been trying one or two every week. Thanks for sharing!
Glad you both liked it! I do think this could be made in mini bundts, but you should probably just stick to one layer of swirl. And the baking time really depends on the size of the minis so you’ll need to a close eye on them.
I made this last week for my husband’s office and everyone loved it, it was gone within the first 2 hours! I made again for a coffee social and received many compliments and my son was super happy there were a few slices leftover for him. I followed the instructions exactly and used the Nordic ware 12 cup aluminum Bundt pan coasted with spray oil and flour. For esthetics I dusted with powdered sugar. Thank you for the wonderful recipe!
Hi, Jenn, I’m trying to reboot my baking skills in retirement and I’m having some issues, which I attribute to being out of practice, not to your recipes! Here’s what happened with this cake: I followed the recipe closely and the cake baked up beautifully. It came out of the pan perfectly (I used the spray with flour for the first time), but all the streusel had sunk to the bottom of the pan during baking—both layers—so was concentrated at or near the top of the cake. No lovely swirls! Later, when I tried to cut my much-anticipated first piece, it fell completely apart. Totally crumbled!! I was crushed! Same thing happened the next morning—totally crumbled. Where did I go wrong??? What can I do differently next time? The crumbs are scrumptious but I can’t share the cake with friends as I had hoped. Please advise and help me improve! I love your recipes. Thank you!
Hmmm…. I’ve never heard of that happening so it’s a head-scratcher — I’m sorry you had a problem with it! How was the texture of the cake? What brand of flour did you use? Not sure that the flour had an impact, but I always have great luck baking with King Arthur Flour.
I would say the texture was as expected—appropriately moist and dense, just crumbly. After sitting for a couple of days, it is slicing better without falling to pieces. I cooled it for several hours. Might that not have been enough?? I used White Lilly AP flour, our Southern standard for baking. What about the streusel layers sinking rather than staying layered during baking? Many thanks.
Hi Rebecca, I strongly suspect it’s the White Lily flour. White Lily has a lower protein content and probably didn’t give the cake enough structure to hold up the layers of streusel. I have really good luck baking with King Arthur flour. Hope that helps!
Thanks. I’ll give that a try.
After talking to my neighbor about Michigan and this bakery, I decided to give it a go. My only change was to replace the nuts with mini chocolate chips, but still using the brown sugar & cinnamon. My fluted Bundt was 10 cup. I had to bake it 90 minutes at 300°. It was beautiful. I’ve enjoyed the recipes I have made from your site. Thank you!
Hi Jenn,
The cake smells (and tastes) fabulous but broke apart while trying to release it (despite lots of shortening and flour for preparation). What bundt pan do you recommend? I used my old trusty one, but am contemplating getting a silicone version if it will help it stay together. Thanks! Laura
Sorry to hear it fell apart! If you treated the pan thoroughly, it may mean that it’s time for a new one. I really like Nordic Ware brand.
I substituted 1/2 the amount of butter with unsweetened apple sauce and added only a 1 1/4 cups of sugar to the dough. Cake turned out excellent! Highly recommended.
I used to make this all the time when I owned a B&B… just made it again for friends stopping by for coffee today. I baked it for 75 minutes! Perfect!
Hi Jenn,
Can you make this in a 9×13 pan and if so for how long?
Brenda
Hi Jen. I just made this exactly as written and after 65 minutes is was still fairly raw in the middle. I turned up the oven to 325 and cooked it until a toothpick came out clean. I checked my oven for temperature to be sure it was right. It was. The cake is not fluffy inside but can still eat it. I’m at 6200 feet. Could it be the elevation? Should I add flour or maybe bake at 325 next time? Love all of your recipes and I’m testing for your new cookbook which I am excited to purchase.
Hi Corinne, Sorry you had a bit of a problem with this. You said you made the recipe exactly as written, so I suspect it may have been the altitude. I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Hope you have better luck if you try this again!
I will definitely try again. The flavor is so good. I’ll turn up the temperature and make high altitude adjustments as well. Thank you for you fast response and your delicious recipes. I have a banana coffee cake recipe that’s is very close to this only with bananas. It’s nice to have both great recipes in my rotation. Thanks again.