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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Hands down, this is the BEST coffee cake there is! I used to order it from Zingerman’s, but now I make it myself and it tastes exactly the same! I always make it when I have guests from out of town and even make it for bake sales, selling it by the slice. An absolutely amazing and easy recipe.
I have made this recipe 5 times in the last year and it is perfection!! I did not make any adjustments and my family LOVES when they come home and see this beauty on the table. Thank you for sharing!
I have been making a version of this recipe for over 40 years!! It is the ultimate coffee cake.
I use pecans bc I hate walnuts and add a 1/2 Tbs of cocoa to the streusel mixture and cut the cinnamon back an equal amount. Sometimes I even add mini chocolate chips to it. It is a staple in my repertoire..
I am an experienced baker:this was One of the worst results in a long time. I was like the very few others for whom this cake did not work. Mine was dense, seemed underbaked and a real disappointment.
Hi I know you made this comment awhile ago but maybe your baking soda was inactive! When it starts expiring it starts losing effectiveness.
Hi Jenn I noticed the baking temperature is 300 degrees. If my Bundt pan is dark should I lower the temperature? I’ve never baked lower than 300
Thanks
Hi Chris, I don’t think it’s necessary for you to reduce the oven temp for this. Hope you enjoy the cake!
What adjustments do you recommend for high altitude??? Thank you! RH
Hi RH, Thanks for your note. 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.
I lost a favorite recipe years ago that was for “the best sour cream coffee cake” and oh my !! I found it again! This is just perfect. Thank you again for sharing some of your wonderful recipes. Highly recommend this one.
I made this wonderful coffee cake and it turned out perfectly. I did end up baking for a total of 90 minutes after checking every 10 minutes from the recommended time. I used a long, thin “kabob” wooden skewer so I could test through the entire cake. Much better than a toothpick!
My cake sank in the middle, and took a very long time to bake. also. Could I have measured the flour incorrectly?
I followed the instructions and used a spoon to scoop the flour into a measuring cup.
So disappointed but I will try again.
Hi Debbie, I’m sorry you had a problem with the cake sinking! Typically that means it was underbaked but you mentioned it took a very long time to bake. Is there a chance you may have measured one of the ingredients incorrectly?
I have cake flour on hand and know it has less gluten. Could I use cake flour for this and other recipes that you have such as blueberry & lemon blueberry pound cake? If so, how much and would it help if it was sifted? TIA
Hi Sylvie, I don’t recommend it – sorry!