Nutritional Info

Nutrition Facts

Serving Size 1 (90g)

Calories 168
Calories from Fat 44 (26%)
Amount Per Serving %DIV
Total Fat 4.9g 8%
Saturated Fat 2.6g 13%
Monounsaturated Fat 1.7g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 104.5mg 35%
Sodium 243.1mg 11%
Potassium 70.6mg 2%
Total Carbohydrate 23.6g 8%
Dietary Fiber 1g 4%
Sugars 0.5g
Protein 5.5g 11%

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Recipe Description
This moist coffee cake, topped and filled with cinnamon spiced walnuts, first appeared back in 1959. Its rich, slightly sweet flavor and crunchy textures have made it a favorite choice for brunches and special breakfasts for over three decades.
Prep time
20 min
Cook time
1 hr
Ready In
1 hr 20 min


Serves Tool

Serves To:USMetric
2 Cup(c)  all purpose flour
1 1/2 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  baking soda
1 Cup(c)  butter, at room temperature
1 1/4 Cup(c)  sugar
2   eggs
1 Cup(c)  sour cream
1 Teaspoon(t)  vanilla
3/4 Cup(c)  walnuts, finely chopped
1 Teaspoon(t)  cinnamon, ground


In a medium bowl, mix flour, baking powder and baking soda. Set aside. In a large bowl, beat butter, the 1 1/4 cups sugar and eggs with an electric mixer until creamy. Blend in sour cream. Stir in flour mixture, then add vanilla and stir until thoroughly blended. Spoon half the batter evenly into a greased and floured 9 inch tube pan. In a small bowl, mix walnuts, the 2 tablespoons sugar and cinnamon. Sprinkle half the nut mixture over batter. Spoon in remaining batter and top with remaining nut mixture. Place in a cold oven, turn on oven to 350° F and bake until a wooden pick inserted in center of cake comes out clean, about 1 hour.

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