Viola’s Coffee Cake Recipe

Viola’s Coffee Cake is a classic, moist dessert with a tender crumb, topped with a crunchy walnut-cinnamon-sugar topping. Perfect for breakfast or dessert, this cake is easy to make and ready in about 1 hour, served with a dollop of sour cream for extra richness.

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Viola’s Coffee Cake Recipe Ingredients

For the Crumb Topping:

• Nonstick cooking spray, for the pan
• 1 cup chopped walnuts
• 1/4 cup sugar
• 1 tsp. ground cinnamon

For the Batter:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 large eggs, at room temperature
• 1 tsp. vanilla paste
• 1 cup sour cream, at room temperature, plus additional for serving
• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. kosher salt

How To Make Viola’s Coffee Cake

1. Prepare the Pan and Oven: Preheat the oven to 350°F (180°C/gas 4). Spray a 9-inch springform pan with nonstick cooking spray.
2. Make the Crumb Topping: In a medium bowl, combine chopped walnuts, sugar, and cinnamon. Mix well and set aside.
3. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed for 3–5 minutes until light and fluffy.
4. Add Wet Ingredients: Add eggs one at a time, beating well after each addition. Add vanilla paste and sour cream, and beat until smooth.
5. Combine Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and kosher salt.
6. Make the Batter: Add dry ingredients to the wet mixture and mix on low speed until just combined, avoiding overmixing.
7. Assemble and Bake: Spread the batter evenly in the prepared springform pan. Sprinkle the crumb topping evenly over the batter. Bake for 45 minutes, or until a cake tester inserted in the center comes out clean.
8. Cool and Serve: Cool the cake in the pan on a wire rack to room temperature. Remove from the pan, slice, and serve with a dollop of sour cream, if desired.

Recipe Tips

• Why use room-temperature ingredients? Room-temperature butter, eggs, and sour cream blend smoothly, ensuring a light and even batter.
• How do I know the cake is done? A cake tester or toothpick inserted in the center should come out clean, and the top should be golden.
• Can I make this ahead? Yes, bake the cake a day ahead and store at room temperature. Add sour cream topping just before serving.
• What if I don’t have a springform pan? Use a 9-inch round cake pan, but line with parchment for easier removal, and check for doneness a few minutes earlier.

What To Serve With Viola’s Coffee Cake

This versatile cake pairs wonderfully with:

• A hot cup of coffee or tea for a classic coffee cake experience
• Fresh fruit, like sliced strawberries or blueberries, for a bright contrast
• A scoop of vanilla yogurt as an alternative to sour cream

How To Store Viola’s Coffee Cake

Room Temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigerate: Store in the refrigerator for up to 5 days to maintain freshness, especially if serving with sour cream. Bring to room temperature before serving.
Freeze: Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Viola’s Coffee Cake Nutrition Facts

Serving: 1 slice (1/12th of cake)

• Calories: ~350 kcal
• Carbohydrates: ~45g
• Protein: ~5g
• Fat: ~18g
• Saturated Fat: ~9g
• Sugar: ~25g
• Fiber: ~1g

Nutrition information is estimated and may vary based on ingredients and preparation methods used.

FAQs

Try More Recipes:

• Coconut Cake Recipe
• Featherlight Chocolate Cake Recipe
• Sheet Pan Crumb Cake Recipe