Cinnamon Walnut Cake

    1 hour 15 min

    A super-moist cake, which is welcomed anytime of the day. It is layered with a mixture of cinnamon, walnuts and sugar. Enjoy with a big mug of tea or coffee.

    42 people made this

    Makes: 1 23cm tube cake

    • 225g butter
    • 200g caster sugar
    • 3 eggs
    • 375g plain flour
    • 1 tablespoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla extract
    • 125ml water
    • 250ml soured cream
    • 120g chopped walnuts
    • 100g caster sugar
    • 2 teaspoons ground cinnamon

    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm tube cake tin.
    2. In a large bowl, cream together 200g sugar and butter. Beat in the eggs, one at a time. Combine the flour, baking powder, bicarbonate of soda and salt, stir into the creamed mixture. Finally, stir in the water, vanilla and soured cream.
    3. In a small bowl, combine the walnuts, remaining sugar and cinnamon. Pour half of the cake batter into the prepared tin. Sprinkle half of the nut mixture over it, then top with the remaining batter and sprinkle with remaining nut mixture.
    4. Bake for 50 to 60 minutes in the preheated oven. Cool in tin for 10 minutes, then invert onto a wire rack to cool completely.

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    Reviews in English (33)


    Very tasty coffee cake, but I made a few changes to the topping in the recipe. I used 1/2 C. of packed brown sugar instead of white sugar, and added 2 Tbsp. melted butter. I found this went better with the cake than a white sugar topping.  -  07 Feb 2001  (Review from Allrecipes US | Canada)


    This cake was moist and tender, and everyone in the house liked it. It stayed pretty moist the next day, too. Instead of white sugar I used brown sugar for the streusel and it added just enough sweetness without overpowering the cake. Thanks for a good recipe! When mixing a cake like this, it's critical to follow the recipe's instructions to "stir" the wet and dry ingredients together, not use the mixer. Over mixing is a common error with these kinds of cakes (quick breads and muffins, too), and that leads to a tough and therefore dry cake (bread, muffin). That may be the reason some of the other reviewers' cakes were not as moist. Hope this helps.  -  10 Sep 2006  (Review from Allrecipes US | Canada)


    Absolutely delicious!!! I made this 3 time's now and it was the best I've ever made. Very moist and raised really nice.. The first time I made it I made it exactly the way it was posted. (wonderful) Then the last two time's I added 2 med. size banana's... It was so good that way.. Everyone was asking for the recipe.. One time I made it I didn't have any sour cream so I added sour milk.. It still worked out perfect... Give it a try. I'm sure you will love it. I have tried some coffe cake's and they seem to be a little dry.. This one is not... Thank you for sharing your recipe with us.....  -  06 Sep 2006  (Review from Allrecipes US | Canada)