Walnut coffee cake recipe lovers, this one’s for you! If you’ve been looking for a breakfast cake that’s soft, buttery, and loaded with crunch, you just found it.
I first made this walnut streusel coffee cake on a lazy Sunday morning when Henry and the kids were still half asleep. The smell of cinnamon and toasted walnuts pulled everyone into the kitchen faster than any alarm clock ever could. Isabella grabbed a slice before I even had the glaze on, and honestly… I didn’t blame her.
This cream cheese coffee cake has layers you won’t believe. A tender sour cream coffee cake base, a smooth cream cheese filling in the middle, and a buttery cinnamon walnut cake streusel on top. Then it’s all finished with a maple glaze that ties everything together. Trust me, once you try it, you’ll want to make it every weekend.
Plus, this recipe works with gluten-free flour OR all-purpose flour, so it fits right into your pantry situation. If you love easy baking projects that look and taste impressive, you’ll also want to check out my Easy School Cake Recipe for another crowd-pleaser.
Why You Will Love This Walnut Coffee Cake
- Super tender crumb thanks to sour cream and butter in the batter
- Cream cheese filling adds a tangy, rich layer right in the middle
- Crunchy walnut streusel gives every bite that perfect texture contrast
- Maple glaze drizzle makes it look bakery-worthy without any fuss
- Works with GF or regular flour so everyone at the table can enjoy it
- Ready in about 70 minutes of bake time (hands-on time is barely 20 minutes!)
What You Need for This Walnut Coffee Cake Recipe
Coffee Cake Batter
- 2 cups GF flour or all-purpose flour
- 3 tsp baking powder (use 2 tsp if using all-purpose flour)
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 eggs
- ⅔ cup sugar
- 1 ½ cups sour cream (this is the secret to a moist cake!)
- 1 cup butter, room temperature
- 3 tsp vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, room temperature
- 1 tsp vanilla extract
- 1 ½ cups powdered sugar
Streusel Topping
- 1 ½ cups Fisher Walnuts, chopped
- 1 cup flour
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ cup brown sugar
- 8 tbsp butter, room temperature
Glaze
- 1 ½ cups powdered sugar
- 2 tsp milk
- 1 tbsp maple syrup
How to Make This Cinnamon Walnut Coffee Cake Step by Step
1. Make the Cream Cheese Filling
In a bowl, beat the cream cheese, vanilla extract, and powdered sugar until it’s completely smooth. No lumps! Set this aside while you work on the batter.
(Pro tip: room temperature cream cheese mixes way easier than cold. Pull it out of the fridge at least 30 minutes before you start.)
2. Mix the Coffee Cake Batter
Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish with nonstick baking spray.
In a large mixing bowl, cream the sugar and butter on high speed for about 3 minutes. You want it light and fluffy.
Add in the eggs, sour cream, and vanilla extract. Mix until smooth, scraping the sides of the bowl as you go.
Now gradually add the dry ingredients flour, baking powder, baking soda, and salt. Mix until just combined. Don’t overmix here or your cake could turn out dense.
3. Make the Walnut Streusel Topping
In a separate bowl, toss together the chopped walnuts, flour, cinnamon, allspice, brown sugar, and butter. Use a fork to press and mix until you get a crumbly texture. This is the good stuff.
4. Assemble the Layers
Pour half the cake batter into your prepared dish and spread it out evenly.
Drop spoonfuls of the cream cheese filling on top and gently spread it across the batter.
Sprinkle half the streusel over the cream cheese layer.
Add the remaining batter on top and spread carefully.
Finish with the rest of the streusel topping. Don’t be shy pile it on!
5. Bake and Cool
Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan before adding the glaze. I know it’s hard to wait, but the glaze will just slide right off if the cake is still warm.
6. Drizzle the Maple Glaze
Whisk together powdered sugar, milk, and maple syrup until smooth. Drizzle it all over the cooled cake in a zigzag pattern.
Slice, serve, and try not to eat the whole thing in one sitting. (No judgment if you do.)
Your Walnut Coffee Cake Recipe Questions Answered
Can I use all-purpose flour instead of gluten-free flour in this walnut coffee cake recipe?
Yes, absolutely! All-purpose flour works great here. The only change you’ll need to make is reducing the baking powder from 3 teaspoons to 2 teaspoons. That small adjustment gives you the best rise and texture without making the cake too puffy.
How do I keep my coffee cake moist and soft?
The biggest keys are using room temperature butter and cream cheese, and not overbaking. The sour cream in this batter does a lot of the heavy lifting when it comes to moisture. Pull it from the oven as soon as that toothpick comes out clean even a few extra minutes can dry it out.
Can I make this walnut coffee cake ahead of time?
You bet! Bake it the day before, let it cool completely, and store it covered at room temperature. Add the maple glaze right before serving so it stays fresh and glossy. This makes it a great option for holiday brunches or weekend guests.
How do I know when the coffee cake is fully baked?
The toothpick test is your best friend here. Insert a toothpick right into the center of the cake. If it comes out clean or with just a few dry crumbs clinging to it, your cake is done. If there’s wet batter on the toothpick, give it another 5–10 minutes and check again.
Time to Bake This Walnut Coffee Cake
So there you have it a walnut coffee cake recipe that’s tender, layered, and loaded with flavor. Between the cream cheese filling, the cinnamon walnut streusel, and that maple glaze, every single bite is worth it.
I’ve made this cake more times than I can count, and it never disappoints. Noah always asks for seconds (and thirds), and Emma likes to pick the streusel pieces off the top before anyone else gets to them. It’s become one of those recipes that just brings everyone to the table.
Give it a try this weekend and let me know how it turns out! Drop a comment below or be sure to tag me on Instagram. And don’t forget to save this to Pinterest so you can come back to it whenever the craving hits.
Happy baking
Recipes You May Like
If this walnut coffee cake made your morning better, these recipes will too:
- Best Cinnamon Sugar Pumpkin Bread Recipe Another cozy baked treat with warm spices and a soft crumb. It’s perfect alongside your coffee cake.
- Easy Strawberry Brownies Recipe If you love fruity baked goods, these brownies are the move. Sweet, fudgy, and so pretty.
- Italian Love Cake Recipe This one also has a cream cheese layer and it’s absolutely dreamy. Your family will go crazy for it.
Walnut Coffee Cake Recipe With Cream Cheese Filling and Cinnamon Streusel
- Total Time: 90 minutes
- Yield: 12 servings 1x
Description
This walnut coffee cake recipe is everything you want in a breakfast cake soft, buttery, and loaded with crunch. It’s got a tender sour cream cake base, a smooth cream cheese filling in the middle, and a buttery cinnamon walnut streusel on top, all finished with a sweet maple glaze. It works with gluten-free flour or all-purpose flour, so everyone at the table can enjoy it.
Ingredients
- For the Coffee Cake Batter:
- 2 cups GF flour or all-purpose flour
- 3 tsp baking powder (use 2 tsp if using all-purpose flour)
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 eggs
- 2/3 cup sugar
- 1 1/2 cups sour cream
- 1 cup butter, room temperature
- 3 tsp vanilla extract
- For the Cream Cheese Filling:
- 8 oz cream cheese, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
- For the Streusel Topping:
- 1 1/2 cups Fisher Walnuts, chopped
- 1 cup flour
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 cup brown sugar
- 8 tbsp butter, room temperature
- For the Glaze:
- 1 1/2 cups powdered sugar
- 2 tsp milk
- 1 tbsp maple syrup
Instructions
- Make the Cream Cheese Filling: In a bowl, beat the cream cheese, vanilla extract, and powdered sugar until completely smooth with no lumps. Set aside. (Pro tip: pull cream cheese out of the fridge at least 30 minutes before you start.)
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking dish with nonstick baking spray.
- Mix the Coffee Cake Batter: In a large mixing bowl, cream the sugar and butter on high speed for about 3 minutes until light and fluffy.
- Add in the eggs, sour cream, and vanilla extract. Mix until smooth, scraping the sides of the bowl as you go.
- Gradually add the dry ingredients — flour, baking powder, baking soda, and salt. Mix until just combined. Don’t overmix or your cake could turn out dense.
- Make the Walnut Streusel Topping: In a separate bowl, toss together the chopped walnuts, flour, cinnamon, allspice, brown sugar, and butter. Use a fork to press and mix until you get a crumbly texture.
- Assemble the Layers: Pour half the cake batter into your prepared dish and spread it out evenly.
- Drop spoonfuls of the cream cheese filling on top and gently spread it across the batter.
- Sprinkle half the streusel over the cream cheese layer.
- Add the remaining batter on top and spread carefully.
- Finish with the rest of the streusel topping — don’t be shy, pile it on!
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before adding the glaze.
- Drizzle the Maple Glaze: Whisk together powdered sugar, milk, and maple syrup until smooth. Drizzle it all over the cooled cake in a zigzag pattern.
Notes
Room temperature butter and cream cheese are key for a smooth batter and filling. The sour cream does the heavy lifting for moisture, so don’t overbake pull it from the oven as soon as that toothpick comes out clean. You can bake it the day before and add the maple glaze right before serving. Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Wrap individual slices in plastic wrap and foil to freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
