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Walnut Streusel Coffee Cake

I love this cake from my Aunt Suzie—especially the nice moist texture and sweet surprise of the brown sugar-nut mixture inside. It's decadent with a cup of joe.—Michelle Eder, Grand Rapids, Michigan
  • Total Time
    Prep: 20 min. Bake: 45 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 cup chopped walnuts
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon
  • COFFEE CAKE:
  • 4 large eggs, separated
  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 2 teaspoons confectioners' sugar

Directions

  • In a small bowl, mix walnuts, brown sugar, butter and cinnamon.
  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  • In a large bowl, cream butter and sugar until light and fluffy. Gradually add egg yolks. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
  • With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter.
  • Pour half of the batter into prepared pan; sprinkle with walnut mixture. Pour in remaining batter. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Editor’s Note: For easier removal of cakes, use solid shortening to grease plain and fluted tube pans.
Nutrition Facts
1 slice: 540 calories, 29g fat (14g saturated fat), 128mg cholesterol, 323mg sodium, 65g carbohydrate (40g sugars, 2g fiber), 8g protein.

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