Fruit can be added to the batter of this recipe for a variety of different-flavored coffee cakes. Try fresh or frozen blueberries or dried apricots and cranberries.

Serves: 12Hands-on: 20 minutesTotal: 1 hour 10 minutesDifficulty: Medium

Serves: 12


  • ½ cup dark brown sugar
  • 2 tsp. cinnamon
  • 3⅓ cups all-purpose flour, divided
  • 1 cup cold butter, divided
  • ½ cup chopped walnuts
  • 1½ cups granulated sugar
  • 3 large eggs
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup sour cream


  • Preheat oven to 350°F. Butter a 10-inch tube pan.
  • Make filling by combining the brown sugar, cinnamon, ⅓ cup flour, and ¼ cup butter with fingertips until crumbly. Stir in nuts. Set aside.
  • For the batter: Cream together ¾ cup butter and granulated sugar until fluffy. Add eggs one at a time and beat them in to form a smooth batter. Separately, mix together 3 cups flour, baking powder, baking soda, and salt, using a whisk.
  • Add flour mixture alternately with sour cream to the butter/egg mixture until all is incorporated. Layer half the batter in the pan; sprinkle it with the filling mixture. Layer the rest of the batter on top.
  • Bake 50 minutes, or until a toothpick inserted in the middle comes out clean. Sprinkle with powdered sugar before serving in slices.