Viola’s Classic Coffee Cake

Few things feel more comforting than a slice of warm coffee cake, and Viola's version delivers everything you'd want in a classic: a soft, buttery crumb, a hint of tang from sour cream, and a cinnamon-walnut topping that adds just the right crunch. Whether you're hosting brunch or treating yourself to a quiet morning, this cake is the kind of recipe that brings joy with every bite.

Why This Coffee Cake Works

Coffee cake isn’t meant to overpower it’s meant to accompany, to quietly enhance your morning coffee or afternoon tea. But this one? It just might steal the show.

• Sour cream makes the cake incredibly moist and tender while adding subtle tanginess.

• Cinnamon and walnuts create a familiar, cozy flavor and a bit of texture without being too sweet.

• Simple pantry staples come together in a reliable, fuss-free bake.

What You’ll Need

For the Crumb Topping:

• Nonstick cooking spray

• 1 cup chopped walnuts

• 1/4 cup sugar

• 1 teaspoon ground cinnamon

For the Batter:

• 1/2 cup (1 stick) unsalted butter, room temperature

• 1 1/2 cups sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla paste

• 1 cup sour cream (plus more for serving, optional)

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/4 teaspoon kosher salt

Step-by-Step Instructions

1. Prep the Oven and Pan:
   Preheat your oven to 350°F. Lightly coat a 9-inch springform pan with nonstick cooking spray.

2. Make the Topping:
   In a medium bowl, combine the chopped walnuts, sugar, and cinnamon. Set aside this mix will go on top of the batter before baking.

3. Make the Batter:
   In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until light and fluffy (about 3–5 minutes).

4. Add Eggs and Flavor:
   Add eggs one at a time, allowing each to fully incorporate before adding the next. Mix in the vanilla paste and sour cream until the batter is smooth.

5. Combine Dry Ingredients:
   In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Slowly add this mixture to the wet ingredients and mix until just combined.

6. Assemble and Bake:
   Spread the batter evenly in your prepared pan. Sprinkle the walnut-cinnamon topping generously over the top. Bake for about 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

7. Cool and Serve:
   Let the cake cool in the pan on a wire rack until it reaches room temperature. Carefully remove the springform ring, slice, and serve with a dollop of sour cream if desired.

Tips for the Best Coffee Cake

• Let your butter, eggs, and sour cream come to room temperature before mixing. This ensures a smooth, uniform batter.

• Avoid overmixing the flour into the batter to keep the cake light and tender.

• Swap in pecans or add a pinch of nutmeg for a personal twist on the topping.

A Slice of Tradition with Everyday Ingredients

This is the kind of recipe you’ll come back to time and time again not only because it’s delicious, but because it feels familiar. With fewer than 10 pantry staples, you’re only ever a few steps away from homemade comfort.

Israel is home to generations of culinary heritage, where recipes like this one are shared, preserved, and reimagined celebrating the beauty of simple, nourishing traditions. Pass this one along or subscribe to our newsletter for more timeless kitchen favorites.