Honey Walnut Coffee Cake Recipe

There’s nothing like the smell of a warm coffee cake baking in the oven to bring everyone to the kitchen.

This Honey Walnut Coffee Cake is everything you want in a sweet treat—it’s soft, buttery, and just sweet enough, with a delicious crunch from toasted walnuts.

The honey drizzle on top is the showstopper.

It’s one of those recipes that’s fancy enough for a brunch with friends but easy enough to whip up on a Sunday morning with the kids.

What I love most about this recipe is how cozy and approachable it is.

The flavors are simple yet comforting, and it’s perfect with a cup of coffee or tea.

I’ve been making versions of this coffee cake for years, and it’s always a hit.

I’m so excited for you to try it!

What You’ll Need

For the Cake:

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup sour cream or plain Greek yogurt

For the Walnut Filling:

¾ cup chopped walnuts
¼ cup brown sugar
1 teaspoon cinnamon

For the Honey Drizzle:

¼ cup honey
1 tablespoon unsalted butter, melted

Pro Tips

Toast your walnuts! It takes just a few minutes, but toasting the walnuts in a dry skillet or oven makes them extra flavorful.
Don’t skip the sour cream or yogurt. It makes the cake super moist and tender, so it’s worth it.
Room temperature ingredients are key. Make sure your butter, eggs, and sour cream are at room temp for smooth mixing.
Keep an eye on the bake time. Every oven is different, so start checking your cake at the 35-minute mark to avoid overbaking.
Let the honey drizzle cool slightly. If it’s too hot, it’ll soak right into the cake instead of forming a glossy topping.

Tools You’ll Need

Large mixing bowl
Hand or stand mixer
Measuring cups and spoons
Whisk
9×5-inch loaf pan
Parchment paper
Small saucepan (for the honey drizzle)

Substitutions and Variations

Walnuts: Swap them for pecans, almonds, or even hazelnuts if that’s what you have.
Honey: Maple syrup can work if you’re out of honey.
Sour cream: Plain Greek yogurt is a perfect substitute.
Add-ins: Sprinkle in some raisins or mini chocolate chips to mix things up!

Make-Ahead Tips

You can make this cake a day in advance. Wrap it tightly in plastic wrap after cooling, and store it at room temperature. Add the honey drizzle just before serving for the freshest presentation.

Instructions

1.Prep the oven and pan.

Preheat your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper and lightly grease it.

2. Mix the dry ingredients.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

3.Cream the butter and sugar.

In a large bowl, use a hand or stand mixer to cream the butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs one at a time, followed by the vanilla, and mix well.

4.Combine wet and dry ingredients.

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined—don’t overmix!

5.Make the walnut filling.

In a small bowl, mix the chopped walnuts, brown sugar, and cinnamon.

6.Assemble the cake.

Pour half the batter into the prepared loaf pan. Sprinkle half the walnut filling over the batter. Add the remaining batter on top, then sprinkle the rest of the walnut filling evenly over the top.

7.Bake the cake.

Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

8.Add the honey drizzle.

In a small saucepan, melt the honey and butter together over low heat. Drizzle it over the cooled cake.

Leftovers and Storage

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Let it thaw at room temperature before serving.