The Best Walnut Crunch Coffee Bundt Cake
With a crunchy walnut streusel topping, a dense moist cake, and just the right amount of sweetness, it's the perfect breakfast treat
Ingredients
- ½ cup softened butter
- 1 cup sour cream
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla
- 2 cups flour
- ½ tsp salt
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ¾ cup chopped walnuts
- 1 tsp baking soda
- 1 tsp tsp baking powder
- lemon juice
Instructions
- Sift flour, salt, baking soda and baking together and set aside
- Combine brown sugar, cinnamon and nuts together and set aside
- Cream together butter and sugar until fluffy
- Add eggs and vanilla until well combined
- Slowly add in dry ingredients until just mixed
- Add sour cream and mix on low until just combined
- Pour into a bundt pan
- Sprinkle sugar and nut mixture on top
- Squeeze lemon juice over the top
- Bake at 350 for one hour. Cool 20 minutes before removing from pan
- Mix confectioners sugar and milk together to form a thick glaze
- Drizzle glaze over the top cooled cake
Notes
I like to make this cake vegan by using vegan butter and egg replacement.
Tried this recipe?Let us know how it was!