This Cinnamon Walnut Coffee Cake is a delightful treat perfect for breakfast or a cozy afternoon snack.
Preheat your oven to 350°F (175°C) and grease a 10-inch tube pan.
Ensure the oven is fully preheated before placing the cake inside for even baking.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Start at a low speed to avoid sugar flying out of the bowl.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Crack the eggs into a separate bowl first to ensure no shells get into the batter.
In another bowl, combine the flour, baking powder, baking soda, and salt.
Sift the dry ingredients together to avoid lumps.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients.
Mix just until combined to avoid overmixing, which can make the cake dense.
In a small bowl, mix together the cinnamon, walnuts, and brown sugar for the filling.
Chop the walnuts finely for a more even distribution.
Spoon one-third of the batter into the prepared pan, then sprinkle one-third of the filling over the batter. Repeat the layers two more times.
Use a spatula to spread the batter evenly in the pan.
Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at 65 minutes to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Run a knife around the edges of the pan to help release the cake.
Slice and serve the cake. Enjoy it with a cup of coffee or tea.
Dust the top with powdered sugar for an elegant touch.
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