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.
Preheat oven to 350F.
Line an 8-inch springform pan with parchment paper and spray with cooking spray.
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.
Measure out dry cake ingredients into a bowl and set aside.
Add your eggs, sour cream, and extract to the stand mixer and mix just until incorporated.
Pour in dry ingredients and mix until fully incorporated. The batter will be thick.
Spread evenly in your lined springform pan.
Prepare your topping by mixing sugar and chopped walnuts and sprinkle evenly over the top of the batter.
Bake for 45-55 minutes. I usually start checking for doneness after 35 minutes.
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.