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Walnut-Cinnamon Coffee Cake

 Walnut-Cinnamon Coffee Cake
From Allen, Texas, Emajo Wilson shares this delightful and delectable recipe for her favorite coffee cake. Moist, buttery and boxed-cake-mix simple, it’s also a favorite with family and friends.
12-15 ServingsPrep: 20 min. Bake: 40 min. + cooling


  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1/2 cup sugar
  • 4 eggs
  • 1 package butter recipe golden cake mix (regular size)
  • 1 cup (8 ounces) sour cream
  • 1/2 cup chopped walnuts
  • 1/4 cup packed brown sugar
  • 4 teaspoons ground cinnamon
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup cold butter, cubed


  • In a large bowl, cream butter, oil and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Gradually
  • add cake mix and mix well. Beat in sour cream just until combined.
  • Pour half of the batter into a greased 13-in. x 9-in. baking pan.
  • Combine the filling ingredients; sprinkle over batter. Top with
  • remaining batter. Cut through with a knife to swirl.

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Walnut-Cinnamon Coffee Cake (continued)

Directions (continued)

  • For topping, in a small bowl, combine the flour, sugar and cinnamon.
  • Cut in butter until mixture resembles coarse crumbs. Sprinkle over
  • batter.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted near
  • the center comes out clean. Cool on a wire rack. Yield: 12-15
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 422 calories, 25 g fat (10 g saturated fat), 92 mg cholesterol, 339 mg sodium, 46 g carbohydrate, 1 g fiber, 4 g protein.