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Cornmeal & Walnut Coffee Cake

This cornmeal & walnut coffee cake is perfect to serve at special breakfasts, brunches, and even dinner parties. Cornmeal, walnuts, and sour cream make this a delicious treat your family will love. Serve this warm right out of the oven like I do. You can swap out the extract flavor and top with lightly sweetened whipped cream too.

Course Breakfast, Dessert, Snack
Cuisine American
Keyword cake, cake recipe, coffee cake
Prep Time 20 minutes
Cook Time 45 minutes
Servings 10
Author we are all magic



  • 10 tbps unsalted butter at room temperature 142g
  • 1 cup sugar 198g
  • cups All-Purpose Flour
  • cup cornmeal 92g
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1 cup sour cream 227g
  • 2 tsp maple extract like Mapleine you can substitute your favorite flavor like vanilla or almond instead or even citrus zest
  • cup chopped walnuts 100g


  • cup chopped walnuts
  • 2 tbsp turbinado sugar white sugar will work too


  1. Preheat oven to 350F.

  2. Line an 8-inch springform pan with parchment paper and spray with cooking spray.

  3. In a stand mixer cream together the butter and sugar while you measure out your dry ingredients. You want it light and fluffy. I mix on medium for 5 minutes.

  4. Measure out dry cake ingredients into a bowl and set aside.

  5. Add your eggs, sour cream, and extract to the stand mixer and mix just until incorporated.

  6. Pour in dry ingredients and mix until fully incorporated. The batter will be thick.

  7. Spread evenly in your lined springform pan.

  8. Prepare your topping by mixing sugar and chopped walnuts and sprinkle evenly over the top of the batter.

  9. Bake for 45-55 minutes. I usually start checking for doneness after 35 minutes.

  10. Cool in the pan for 10 minutes, and then release from springform and allow to cool completely. Serve with coffee or tea and if you want to get fancy make some lightly sweetened maple whipped cream.