Get ready to transport yourself to a world of pure comfort and mouthwatering delight with this legendary Walton's Mountain Coffee Cake! Imagine a warm, tender cake that fills your kitchen with an intoxicating aroma of cinnamon and freshly baked goodness. Whether you're a fan of classic American breakfast treats or simply looking for a show-stopping dessert, this recipe promises to be your new obsession. With its perfect balance of buttery richness, nutty crunch, and sweet cinnamon swirls, this coffee cake is about to become the star of your recipe collection!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped nuts (optional)
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract and sour cream until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in a tough cake.
- Pour half the batter into the prepared baking pan, spreading it evenly with a spatula.
- In a small bowl, mix chopped nuts (if using) with cinnamon to create a crumb topping.
- Sprinkle half the nut-cinnamon mixture over the first layer of batter.
- Add the remaining batter on top, smoothing the surface carefully.
- Finish by sprinkling the remaining nut-cinnamon mixture over the top of the cake.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let cool in the pan for 15 minutes before cutting into squares.
- Serve warm or at room temperature. Can be stored covered at room temperature for up to 3 days.
Tips
- Room Temperature Magic: Ensure all your ingredients (eggs, butter, sour cream) are at room temperature for the most smooth and even mixing.
- Don't Overmix: Treat the batter gently! Mix just until the ingredients are combined to keep the cake tender and light.
- Nut Options: While the recipe calls for optional nuts, try experimenting with pecans, walnuts, or almonds for different flavor profiles.
- Pan Preparation: Use parchment paper in addition to greasing the pan for easy removal and clean slicing.
- Freshness Matters: For the most incredible texture, serve the cake slightly warm or at room temperature on the day it's baked.
- Storage Hack: If you want to extend the cake's life, wrap individual slices in plastic wrap and freeze for up to a month.
- Serving Suggestion: Pair with a hot cup of coffee or a cold glass of milk for the ultimate comfort food experience!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 95mg
