Cinnamon Walnut Snack Cake Recipe

Photo of Cinnamon Walnut Snack Cake

Cinnamon Walnut Snack Cake

Makes 1 (8-INCH) CAKE

This is a simple, yet delicious cake – reminiscent of the cinnamon coffee cake you find at most Northeast bakeries or those packaged cinnamon snack cakes you find at the convenience store. It’s the perfect accompaniment to a cup of hot coffee or tea. Sour cream is the key to its moist richness. It’s beautiful as a cake or try baking it in cupcake tins for an easy portable treat!


  • CAKE:
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups sifted cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup walnuts, toasted
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon cinnamon
  • 1/2 cup powdered sugar
  • Pinch kosher salt


  1. Preheat oven to 350°F. Grease an 8-inch square casserole dish and line with parchment paper.
  2. In the bowl of an electric mixer, cream sugar and butter together on medium-high speed until light and fluffy, about 2 minutes. Add and incorporate eggs, one at a time. Add sour cream and vanilla. Mix to combine.
  3. Sift in cake flour, baking soda, baking powder, and salt. Mix until just combined, scraping the sides once to ensure even mixing.
  4. Place walnuts, brown sugar, and cinnamon together in the bowl of a food processor. Pulse until nuts are coarsely chopped. Set aside.
  5. Pour half the batter into the prepared casserole dish. Smooth the top with an offset spatula. Sprinkle half the sugar mixture over top of the batter.
  6. Cover with remaining batter by spooning dollops across the top and then spreading gently with an offset spatula. Alternatively, pipe remaining batter evenly over top. Sprinkle with remaining nut mixture.
  7. Bake 45 to 55 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  8. If desired, make glaze by adding powdered sugar and salt to a bowl. Add 2 teaspoons cold water. Stir to combine into a thick paste. Continue adding more water, a few drops at a time, until a loose glaze forms. You won’t need more than 3 teaspoons total, so go slow! Drizzle glaze over the surface of the cake and serve.


Amount Per Serving (based on 8 servings)
Calories: 470 undefined
Fat: 22 g
Saturated Fat: 10 g
Trans Fat: 0.5 g
Cholesterol: 90 mg
Sodium: 390 mg
Carbohydrates: 67 g
Fiber: 1 g
Sugar: 40 g
Added Sugars: 39 g
Protein: 6 g
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