Handwritten recipe card for Cinnamon Nut Coffee Cake from Gladys Aitchison
by: salvagedrecipes

Cinnamon-Nut Sour Cream Coffee Cake

Cinnamon Nut Coffee Cake from Gladys Aitchison
This Cinnamon-Nut Coffee Cake by Gladys Aitchison is a classic mid-century American favorite that perfectly pairs buttery richness with warm spice. It embodies the comforting flavors of cinnamon, brown sugar, and chopped nuts layered over a tender sour cream cake base. Coffee cakes like this became staples in American homes throughout the 1940s–1960s, often served at brunches, bake sales, and afternoon gatherings. The sour cream creates an exceptionally moist crumb, while the topping adds texture and a sweet nutty finish. Its inviting aroma and nostalgic simplicity make it a beloved treat across generations, best enjoyed with a steaming cup of coffee or tea.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 10
Calories 290 kcal

Ingredients
  

For the Cake:

  • 1 cup flour (sifted )
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup dairy sour cream
  • ¼ cup butter (softened)
  • ½ cup sugar
  • 1 egg
  • ½ tsp vanilla

For the Topping:

  • 3 tbsp brown sugar
  • 2 tbsp granulated sugar
  • ½ tsp cinnamon
  • ½ cup nuts (chopped, walnuts or pecans preferred)

Instructions
 

Step 1: Prepare Dry Ingredients

  • Mix and sift flour, baking powder, baking soda, and salt together. Set aside.

Step 2: Cream Butter and Sugar

  • In a medium bowl, cream butter and sugar until light and fluffy.

Step 3: Add Wet Ingredients

  • Beat in the egg and vanilla until smooth. Then blend in the sour cream.

Step 4: Combine

  • Gradually add sifted dry ingredients to the creamed mixture. Mix until smooth.

Step 5: Prepare Topping

  • In a small bowl, combine brown sugar, granulated sugar, cinnamon, and chopped nuts.

Step 6: Assemble

  • Grease a baking pan. Pour in the batter and spread evenly. Sprinkle the topping mixture evenly over the top.

Step 7: Bake

  • Bake in a preheated oven at 375°F (190°C) for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool and Serve

  • Allow to cool slightly before slicing. Serve warm or at room temperature.

Tips

  • Use either walnuts or pecans (or a mix) for the nut topping.
  • Line the pan with parchment for easy removal and cleaner slices.
  • Add a small pinch of nutmeg or allspice to deepen the warm spice flavor.
  • Substitute Greek yogurt for sour cream if needed.
  • Swirl half the topping through the batter for a ribbon of cinnamon inside.
  • Double the recipe and bake in a 9×13-inch pan for a crowd (extend bake time slightly).
  • Check doneness with a toothpick, crumbs are fine, but it should not be wet.
  • Serve slightly warm for best flavor and aroma.
  • Dust with powdered sugar after baking for a bakery-style finish.

Nutrition

Calories: 290kcalCarbohydrates: 35gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 170mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 1mg
Keyword brunch, cinnamon, coffee cake, comfort food, easy baking, nuts, sour cream coffee cake, vintage recipe
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