Cinnamon Nut Coffee Cake with Vanilla Glaze
There is something about a warm, homemade coffee cake that feels perfect for fall. This Cinnamon Nut Coffee Cake is soft and moist with a sweet brown sugar, cinnamon, nutmeg, and nut filling tucked into the center. Finish it with a simple vanilla glaze, and you have an easy breakfast cake that’s just as good for brunch as it is for dessert.
The yogurt in the batter helps keep the cake tender and moist, while the cinnamon-nut layer adds plenty of warm, cozy flavor. Serve a slice alongside a hot cup of coffee or tea for an easy fall morning treat.
Why You’ll Love This Coffee Cake
This is the kind of recipe that’s perfect when you’re feeding a crowd. It makes a large 11×13-inch pan and can easily be sliced into smaller portions for brunches, holidays, or family gatherings.
You’ll also love that you can customize the nut filling. Use pecans, walnuts, or a combination of the two depending on what you have on hand.
And despite the name, there isn’t actually coffee in coffee cake. It’s traditionally called coffee cake because it’s a sweet cake meant to be enjoyed alongside a cup of coffee.
Cinnamon Nut Coffee Cake
Pan Size: 11×13-inch baking pan
Prep Time: 25 minutes
Bake Time: 45–55 minutes
Oven Temperature: 350°F
Coffee Cake Batter
- ¾ cup butter, softened
- 3 large eggs
- 1½ cups yogurt
- 2 teaspoons vanilla extract
- 1½ cups granulated sugar
- 3 cups all-purpose flour, sifted
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
Cinnamon Nut Filling
- 1 cup brown sugar
- 1 cup chopped pecans, walnuts, or a combination
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
Vanilla Glaze
- 1 cup confectioners’ sugar
- 5–6 teaspoons milk
- ½ teaspoon vanilla extract
How to Make Coffee Cake
Preheat the oven to 350°F.
Prepare an 11×13-inch baking pan by lining it with parchment paper or generously greasing it with butter.
In a medium mixing bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the softened butter, granulated sugar, eggs, and vanilla until creamy and well combined.
Gradually add the flour mixture and yogurt to the wet ingredients, alternating between the two. Continue mixing until everything is incorporated, being careful not to overmix the batter.
Set the batter aside while you prepare the filling.
Make the Cinnamon Nut Filling
In a small bowl, combine the brown sugar, chopped nuts, cinnamon, and nutmeg.
Stir until everything is evenly distributed.
Assemble the Coffee Cake
Spread half of the coffee cake batter evenly into the prepared baking pan.
Sprinkle the cinnamon and nut mixture evenly over the batter.
Spoon the remaining cake batter over the filling. Carefully spread it into an even layer using a spatula.
Bake for approximately 45–55 minutes, or until a cake tester or toothpick inserted near the center comes out clean.
Because oven temperatures can vary, begin checking the cake around the 35–40 minute mark.
Remove the coffee cake from the oven and place the pan on a wire rack to cool.
Make the Vanilla Glaze
While the coffee cake cools, prepare the glaze.
In a small bowl, whisk together the confectioners’ sugar, 5 teaspoons of milk, and vanilla extract until smooth.
If the glaze is too thick, add additional milk a small amount at a time. If it becomes too thin, add a little more confectioners’ sugar until you reach your desired consistency.
Once the coffee cake has cooled, drizzle the vanilla glaze over the top.
Allow the glaze to set slightly before slicing and serving.
What Kind of Yogurt Should I Use?
Plain yogurt works especially well because it adds moisture without competing with the cinnamon and vanilla flavors.
Vanilla yogurt can also be used if you want a slightly sweeter cake with a little more vanilla flavor.
For the best texture, avoid using an especially thin or watery yogurt.
Pecans or Walnuts?
Either works beautifully in this coffee cake.
Pecans have a slightly sweeter, buttery flavor that pairs especially well with brown sugar and cinnamon.
Walnuts have a stronger, nuttier flavor and provide a nice contrast to the sweet cake.
Can’t decide? Use half pecans and half walnuts.
Easy Coffee Cake Variations
You can easily change the flavor of this cake without changing the basic recipe.
Try swapping the vanilla extract in the glaze for maple extract for an even more autumn-inspired coffee cake.
Almond extract is another delicious option, especially if you’re using walnuts in the filling.
You could also leave the glaze off completely and serve the cake with a light dusting of confectioners’ sugar.
Tips for the Best Coffee Cake
Make sure your butter is softened before mixing the batter so it combines smoothly with the sugar and eggs.
When adding the flour and yogurt, alternate between them instead of adding everything at once. This makes it easier to create a smooth, evenly mixed batter.
Don’t overmix once you’ve added the flour. Mix only until the ingredients are combined to help keep the finished cake tender.
Finally, let the cake cool before adding the glaze. Glazing a hot cake will cause the icing to melt and disappear into the cake instead of creating that pretty drizzle over the top.
How to Store Homemade Coffee Cake
Once completely cooled, store the coffee cake in a sealed airtight container.
It can be kept at room temperature for a couple of days or refrigerated for longer storage. If refrigerated, let individual slices come closer to room temperature before serving, or warm them briefly in the microwave.
Perfect for Fall Mornings
With cinnamon, nutmeg, brown sugar, and toasted nut flavors in every slice, this easy coffee cake fits right into fall baking season.
Make it for a weekend breakfast, serve it at brunch, bring it to a fall gathering, or save it for Thanksgiving morning when everyone needs something to snack on before the big meal.
And, of course, don’t forget the coffee.
Cinnamon Nut Coffee Cake with Vanilla Glaze
Ingredients
Coffee Cake Batter
- ¾ cup butter softened
- 3 large eggs
- 1½ cups yogurt
- 2 teaspoons vanilla extract
- 1½ cups granulated sugar
- 3 cups all-purpose flour sifted
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
Cinnamon Nut Filling
- 1 cup brown sugar
- 1 cup chopped pecans walnuts, or a combination
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
Vanilla Glaze
- 1 cup confectioners' sugar
- 5 –6 teaspoons milk
- ½ teaspoon vanilla extract
Instructions
How to Make Coffee Cake
- Preheat the oven to 350°F.
- Prepare an 11x13-inch baking pan by lining it with parchment paper or generously greasing it with butter.
- In a medium mixing bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together the softened butter, granulated sugar, eggs, and vanilla until creamy and well combined.
- Gradually add the flour mixture and yogurt to the wet ingredients, alternating between the two. Continue mixing until everything is incorporated, being careful not to overmix the batter.
- Set the batter aside while you prepare the filling.
Make the Cinnamon Nut Filling
- In a small bowl, combine the brown sugar, chopped nuts, cinnamon, and nutmeg.
- Stir until everything is evenly distributed.
- Assemble the Coffee Cake
- Spread half of the coffee cake batter evenly into the prepared baking pan.
- Sprinkle the cinnamon and nut mixture evenly over the batter.
- Spoon the remaining cake batter over the filling. Carefully spread it into an even layer using a spatula.
- Bake for approximately 45–55 minutes, or until a cake tester or toothpick inserted near the center comes out clean.
- Because oven temperatures can vary, begin checking the cake around the 35–40 minute mark.
- Remove the coffee cake from the oven and place the pan on a wire rack to cool.
Make the Vanilla Glaze
- While the coffee cake cools, prepare the glaze.
- In a small bowl, whisk together the confectioners' sugar, 5 teaspoons of milk, and vanilla extract until smooth.
- If the glaze is too thick, add additional milk a small amount at a time. If it becomes too thin, add a little more confectioners' sugar until you reach your desired consistency.
- Once the coffee cake has cooled, drizzle the vanilla glaze over the top.
- Allow the glaze to set slightly before slicing and serving.
You must be logged in to post a comment.