Description
This extra-cozy coffee cake has a secret. Along with the crisp and crunchy crumble topping, there is a layer of brown sugary goodness and rich cream cheese running through the center. Enjoy this cake warm just as it comes out of the oven, or bake it in the evening and reward yourself with a very tasty breakfast.
Ingredients
Units
Scale
Walnut Cinnamon Crumble
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (64g) all-purpose flour
- 1/2 cup (60g) chopped toasted walnuts
- 1/4 cup (25g) old-fashioned rolled oats
- 2 teaspoons ground cinnamon
- Pinch of salt
- 4 tablespoons (56g) unsalted butter, melted
Sour Cream Coffee Cake
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 3/4 cup (173g) sour cream
- 8 tablespoons (113g)
- Unsalted butter, melted
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups (190g) all-purpose flour
- 2 ounces (57g) cold cream cheese
Instructions
- Position a rack in the center of the oven and preheat to 350 F. Coat an 8 × 8- 8-inch baking pan with cooking spray or brush with butter. Line the pan with a strip of parchment paper that hangs over two of the edges.
- Make the crumble: In a medium bowl, combine the brown sugar, flour, walnuts, oats, cinnamon, and salt and stir to combine. Add the melted butter and stir until combined. The mixture will be sandy.
- Make the cake: In a large bowl, whisk the granulated sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, butter, and salt and whisk until smooth and emulsified.
- Whisk in the baking powder and baking soda. Fold in the all-purpose flour with a spatula and mix to combine.
- Spoon half of the batter into the prepared pan and smooth the top. Use your fingers to break the cream cheese into teaspoon-size pieces and scatter them over the top of the batter. Sprinkle half of the walnut crumble on top. Spoon the rest of the batter over the crumble and use an offset spatula or spoon to gently smooth the batter. Sprinkle the remaining walnut crumble on top.
- Bake the cake until puffed and golden and a tester inserted into the center comes out clean, 35-45 minutes.
- Let the cake cool in the pan on a rack, then use the parchment paper to lift the cake out and onto the rack to cool completely. Store loosely covered at room temperature for up to 2 days or a few days longer in the fridge.