Cinnamon Walnut Yogurt Coffee Cake
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This Cinnamon Walnut Yogurt Coffee Cake is soft, moist and topped with a crunchy cinnamon-sugar walnut layer. It’s simple, dependable, and works well for breakfast, brunch, dessert, or just something to have on hand during the week. No glaze, no extras. Just a solid, classic coffee cake made with real ingredients.
More Coffee Cakes? You’ll wanna definitely dive into this Easy Berry Coffee Cake, this Apple Butter Coffee Cake and this luscious Blueberry Crumble Coffee Cake!
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Why You’ll Love This Cinnamon Walnut Coffee Cake with Greek Yogurt
- Greek yogurt gives it an extra moist, tender texture.
- The cinnamon-sugar walnut topping adds a sweet crunch in every bite.
- It keeps well and tastes great for days. Perfect with a cup of coffee.
Full List of Ingredients You Need
Cinnamon Sugar Topping
- 3/4 cup granulated sugar
- 1 tablespoon cinnamon
- 1 cup coarsely chopped walnuts (roasted if you like)
Cinnamon Walnut Coffee Cake
- 3 cups cake flour (DIY: remove 2 tbsp from each cup of all-purpose flour and replace with cornstarch)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, room temp
- 1¼ cups granulated sugar
- 3 large eggs, room temp
- 1½ cups Greek yogurt, room temp (or sour cream)
- 2 teaspoons vanilla extract
Instructions: How to Make Cinnamon Walnut Coffee Cake With Greek Yogurt
- Preheat oven to 350°F. Grease and flour a 10″ bundt or tube pan. (Baker’s Joy spray works well.)
Cinnamon streusel Sugar Topping
- Mix sugar, cinnamon, and walnuts in a small bowl. Set aside.
Yogurt Coffee Cake
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar together in a large mixing bowl until light and fluffy (2–3 minutes).
- Beat in eggs one at a time, mixing well between each.
- Add dry ingredients alternately with Greek yogurt and vanilla, mixing until just combined.
- Spread half the batter in the pan. Sprinkle on ⅔ of the cinnamon sugar walnut topping. Add the rest of the batter and top with remaining topping.
- Bake 50–60 minutes. Check at 45–50 minutes—if it’s browning too fast but not done, tent with foil and finish baking. Toothpick should come out clean or with a few crumbs.
- Let cool in the pan, then transfer to a plate.
How to Store Coffee Cake Leftovers
- Room Temp: Store in an airtight container up to 3 days.
- Fridge: Wrap tightly. Keeps for 5–6 days.
- Freezer: Wrap cooled cake in plastic or foil, then freeze in a bag for up to 2 months. Thaw in the fridge before serving.
More Variations
- Add mini chocolate chips for a twist.
- Swap walnuts for nuts like pecans or almonds.
- Use sour cream instead of yogurt for a richer texture.
FAQs
Can I substitute regular yogurt or sour cream?
Yes, both work with a 1:1 swap.
Do I need to use room temperature ingredients?
Yes. They blend more evenly and help create a light, tender crumb.
How do I avoid overmixing?
Stop mixing once the flour is just incorporated. Overmixing can make the cake dense.
In Conclusion
This cinnamon walnut coffee cake is a reliable bake when you want something cozy and easy that everyone loves. It combines warm cinnamon, toasted walnuts, and a soft, moist crumb thanks to the yogurt. Great for breakfast, dessert, as a snack or gifting.
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More Delicious Baked Goodies
- Homemade Chocolate Walnut Brownies
- Strawberry Rhubarb Coffee Cake
- Chunky Apple Walnut Cake
- Cinnamon Coffee Cake Muffins
- 4 Amazing Apple Coffee Cakes
Cinnamon Walnut Coffee Cake
Ingredients
CINNAMON SUGAR TOPPING
- ¾ cup granulated sugar
- 1 tablespoon cinnamon
- 1 cup walnuts, coarsely chopped roast walnuts if desired before adding by baking on baking sheet in oven at 250 degrees for 5-8 minutes until golden brown.
COFFEE CAKE
- 3 cups cake flour If you don't have cake flour - To make your own cake flour, for every cup of all purpose remove 2 tablespoons and substitute with cornstarch
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter room temperature
- 1 ¼ cups granulated sugar
- 3 large eggs room temperature
- 1½ cups Greek yogurt room temperature (can also sub with sour cream)
- 2 teaspoons vanilla extract
Instructions
Instructions How to Make Cinnamon Walnut Coffee Cake
- Preheat oven to 350 degrees and grease & flour a 10" tube/bundt pan. I like to use Baker’s Joy, it has grease and flour in the spray and works like a dream.
CINNAMON SUGAR TOPPING
- In a small bowl combine the sugar, cinnamon and walnuts, set aside.
COFFEE CAKE
- In a medium bowl whisk together the flour, baking powder, baking soda and salt.
- In a large bowl, using a mixer, cream the butter and sugar at medium speed until fluffy 2-3 minutes.
- Add the eggs, one at a time, beating until thoroughly mixed each time the eggs are added.
- Add the dry ingredients alternately with the Greek yogurt with the vanilla extract to the creamed mixture, beating until combined with each addition.
- Spread half the coffee cake batter in the prepared tube/bundt pan, spoon ⅔ of the cinnamon sugar topping over cake batter. Cover with remaining batter and top with remaining topping.
- Bake for approximately 50-60 minutes or until inserted toothpick comes out clean or a few crumbs attached. (After 45-50 minutes if it is not done but is becoming too brown cover with foil and continue to bake.)
- Cool in the pan, then remove to a cake platter
Recipe from An Italian In My Kitchen
