Buttery Black Walnut Coffee Cake

★★★★★ 1 Review
Elaine55 avatar
By Elaine Bovender
from Wilmington, NC

Years ago, when I was in a home economics class, we made a small coffee cake. It was a wonderful recipe, the best I've ever had. Unfortunately over the years, I lost the recipe. This recipe is pretty close and has a rich, buttery taste with a wonderful cinnamon and black walnut filling and topping. If you can't find black walnuts where you live, you can use pecans instead. Enjoy!

serves Makes an 8X8 cake
prep time 10 Min
cook time 30 Min
method Bake

Ingredients

  • 1/3 c
    butter, softened
  • 3/4 c
    sugar
  • 2 lg
    eggs
  • 1 tsp
    pure vanilla extract
  • 1 1/2 c
    all purpose flour
  • 3 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/2 c
    sour cream
  • TOPPING & FILLING
  • 1/4 c
    brown sugar
  • 1/4 c
    white sugar
  • 1/2 c
    flour
  • 1 tsp
    cinnamon
  • 1/4 c
    (1/2) stick butter cut into small cubes
  • 1/2 c
    black walnuts
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How To Make

  • 1
    Preheat oven to 350 degrees. Grease and flour an 8X8 square pan and set aside.
  • 2
    Cream butter, sugar, eggs and vanilla together until light and fluffy. In a small bowl, combine flour, baking powder and salt together, mixing well.
  • 3
    Add the flour alternately with the sour cream, beginning and ending with the flour mixture. Mix by hand until well combined after each addition. Place bowl back on the mixer and mix for about 10 to 20 seconds, just to make sure batter is mixed well.
  • 4
    Layer 1/2 of batter into prepared pan. Sprinkle with 1/2 of the topping mixture. Spread the other half over the topping mixture and sprinkle with remaining topping mixture. Bake for 30 to 35 minutes. Serve warm.
  • 5
    TOPPING: In a small bowl, combine all ingredients together until mixture is about the consistency of beach sand and holds together when squeezed, but crumbles easily.

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