- 1 cup chopped walnuts
- 1/2 cup packed brown sugar
- 2 tablespoons butter, melted
- 1/2 teaspoon ground cinnamon
- COFFEE CAKE:
- 4 eggs, separated
- 1 cup butter, softened
- 1-3/4 cups sugar
- 1 teaspoon McCormick® Pure Vanilla Extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (8 ounces) sour cream
- 2 teaspoons confectioners' sugar
- In a small bowl, mix walnuts, brown sugar, butter and cinnamon.
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
- In a large bowl, cream butter and sugar until light and fluffy. Gradually add egg yolks. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
- With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter.
- Pour half of the batter into prepared pan; sprinkle with walnut mixture. Pour in remaining batter. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12 servings.
Reviews for Walnut Streusel Coffee Cake
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"awesome coffee cake. was a little more work than some recipes but well worth the effort."
"I was really disappointed in this cake. In the picture it looks so good and the ingredients were so what easy to put together. But the cake was dry. Maybe somewhere along the way I missed something..over mixed or let it cook to long. I will be trying it again!!!"
"There were many steps in this recipe and you dirtied several bowl. The cake was moist but the taste was average. It looked great but I probably will not make it again. There are better coffee cakes ."
"After seeing this featured in the TOH magazine, it sounded good, so I had to give it a try. Silly me, I didn't realize how time-consuming and labor/step-intensive it is...for it only being a coffee cake. I don't understand why there were so many steps in seperating the egg yolks, alternating dry ingreds., with the sour cream, etc. Then, just when you think you're all done with the batter, you have to dirty another bowl and mixer attachment to whip the egg whites to stiff peaks and then fold them into the batter. Why this is done, I'll never know. At first I thought it would make the cake airier and fluffier, but no, it still comes out the same consistency as a regular coffee cake...somewhat dense and dry. It's my own fault for not reading the steps through before deciding to make the cake. On the flip side, it is a good cake and the walnut streusel is yummy...it's just not worth the trouble. I think I might use my old standby coffee cake recipe and instead of adding fruit, I'll try adding the walnut streusel."
"My mom made the same exact coffee cake when I was growing up. I loved this too !!!"