I love having a piece or two of this Walnut Coffee Cake with my morning coffee. I also like it for dessert. This coffee cake recipe is super easy to make as it uses a cake mix as its base.
This coffee cake recipe, while dense in texture, is super moist. This is in part thanks to the pudding mix, buttermilk and sour cream. Might sound like a weird combination if you’ve never made this type of cake but you need to give this one a shot.
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Buttermilk Substitution
If you don’t have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes. Since this recipe calls for 1/2 cup you will need to adjust accordingly.
Another option is to use a cultured buttermilk blend. All you need to do is add water. I was very skeptical at first but in a pinch it works great!
Gather your Ingredients
You will need the following ingredients to make this Walnut Coffee Cake recipe (see recipe card for quantities): Yellow Cake Mix, Water, Buttermilk, Coconut Oil, Eggs, Vanilla Pudding Mix, Sour Cream, Light Brown Sugar, White Sugar, All Purpose Flour, Ground Cinnamon, Kosher Salt, Unsalted Butter and Chopped Walnuts.
How to Make Walnut Coffee Cake
- Preheat the oven to 350°F.
- In a large bowl, combine the yellow cake mix, water, buttermilk, oil, eggs and vanilla pudding mix. Beat with a mixer for about 2 minutes. Fold in the sour cream.
- Pour the batter into a greased 9 x 13 glass baking dish.
- In a small bowl, combine the sugars, all purpose flour, cinnamon and salt. Cut butter into small pieces and add to the sugar mixture. Mix together with a fork or pastry cutter until crumbly. Stir in walnuts.
- Sprinkle half of the topping over the batter, using a toothpick to swirl the mixture throughout the cake. Top evenly with the remaining topping.
- Bake for 35 – 45 minutes or until a toothpick comes out clean.
Walnut Coffee Cake
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Ingredients
FOR THE CAKE
- 1 pkg Yellow Cake Mix
- ½ Cup Water
- ½ Cup Buttermilk
- ⅓ Cup Coconut Oil, melted
- 3 Eggs
- 1 pkg Vanilla Pudding Mix
- 1 Cup Sour Cream
FOR THE TOPPING
- 1 Cup Light Brown Sugar
- ¼ Cup White Sugar
- 1 Cup All Purpose Flour
- 2 tsp Ground Cinnamon
- ½ Tsp Kosher Salt
- ½ Cup Unsalted Butter
- 1 Cup Chopped Walnuts
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine the yellow cake mix, water, buttermilk, oil, eggs and vanilla pudding mix. Beat with a mixer for about 2 minutes. Fold in the sour cream.
- Pour the batter into a greased 9×13 glass baking dish.
- In a small bowl, combine the sugars, all purpose flour, cinnamon and salt. Cut butter into small pieces and add to the sugar mixture. Mix together with a fork or pastry blender until crumbly. Stir in walnuts.
- Sprinkle half of the topping over the batter, using a toothpick to swirl the mixture throughout the cake. Top evenly with the remaining topping.
- Bake for 35 – 45 minutes or until a toothpick comes out clean.
Notes
This walnut coffee cake is delicious. I am not a fan of walnuts, but in this recipe they are very good. Cake is very moist and so fast to make.