Caramel Walnut Coffee Cake

Description

A moist, tender spice-infused cake layered with a creamy filling and topped with a buttery caramel glaze and crunchy walnuts. Perfect for afternoon tea, family gatherings, or special occasions.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream

For the Cream Filling

• 4 oz (115 g) cream cheese, softened
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

For the Caramel Walnut Topping

• ½ cup brown sugar
• ¼ cup butter
• 2 tbsp heavy cream
• 1 cup chopped walnuts

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat butter and brown sugar until fluffy.
4. Add eggs one at a time, then mix in vanilla.
5. Alternate adding dry ingredients and sour cream until combined.
6. Mix cream cheese, powdered sugar, and vanilla until smooth.
7. Spread half the batter into the pan. Add cream cheese filling, then top with remaining batter.
8. Bake for 40–45 minutes or until a toothpick comes out clean.
9. For the topping, melt butter and brown sugar in a saucepan. Stir in cream and cook for 2 minutes.
10. Pour warm caramel over the cooled cake and sprinkle with chopped walnuts.
11. Allow topping to set before serving.

Q&A

Can I use pecans instead of walnuts?

Yes, pecans work wonderfully and add a buttery flavor.

How should I store the cake?

Store covered in the refrigerator for up to 5 days.

Can I freeze it?

Yes. Wrap tightly and freeze for up to 3 months.

Can I make it without the cream cheese filling?

Absolutely. The cake will still be moist and delicious.

What pairs well with this cake?

Coffee, chai tea, hot chocolate, or a glass of cold milk.