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Walnut Streusel Coffee Cake

 Walnut Streusel Coffee Cake
I love this cake from my Aunt Suzie—especially the nice moist texture and sweet surprise of the brown sugar-nut mixture inside. It's decadent with a cup of joe.—Michelle Eder, Grand Rapids, Michigan
12 ServingsPrep: 20 min. Bake: 45 min. + cooling


  • 1 cup chopped walnuts
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon
  • 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

2 of 2

Walnut Streusel Coffee Cake (continued)

Directions (continued)

  • 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.
Editor’s Note: For easier removal of cakes, use solid shortening to grease plain and fluted tube pans.
Nutritional Facts: 1 slice equals 540 calories, 29 g fat (14 g saturated fat), 128 mg cholesterol, 323 mg sodium, 65 g carbohydrate, 2 g fiber, 8 g protein.