Description
This Gluten-Free Walnut Cinnamon Cake is the definition of a ‘cozy bake.’ Featuring a tender, moist crumb enriched with sour cream and a crunchy ribbon of toasted walnuts and brown sugar cinnamon swirl, it fills your kitchen with an incredible aroma. It’s the perfect companion for a hot cup of coffee or tea on a chilly afternoon.
Ingredients
— The Cinnamon Walnut Swirl —
1 cup walnuts, roughly chopped (toast them first for extra flavor!)
½ cup packed light brown sugar
1 ½ teaspoons ground cinnamon
— The Cake Batter —
2 cups gluten-free all-purpose flour blend (Measure for Measure or 1:1)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened to room temperature
¾ cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup full-fat sour cream (or plain Greek yogurt), room temperature
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan (or a 9-inch square pan) and line the bottom with parchment paper.
2. Make the Swirl: In a small bowl, mix the chopped walnuts, brown sugar, and cinnamon. Set aside.
3. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Cream Butter & Sugar: In a large bowl (or stand mixer), beat the softened butter and granulated sugar together on medium-high speed for 3–4 minutes until pale and fluffy.
5. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl.
6. Combine: Reduce speed to low. Add half of the flour mixture, then the sour cream, then the remaining flour mixture. Mix just until combined and smooth. The batter will be thick.
7. Layer: Spread about half of the cake batter into the bottom of the prepared pan. It may be thick, so use an offset spatula to spread it to the edges.
8. Swirl: Sprinkle half of the walnut-cinnamon mixture evenly over the batter.
9. Top: Dollop the remaining batter over the walnut layer and gently spread it out to cover. (It’s okay if it mixes slightly).
10. Finish: Sprinkle the remaining walnut-cinnamon mixture over the top of the cake.
11. Bake: Bake for 40–50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
12. Cool: Let the cake cool in the pan for 15–20 minutes before removing it. Serve warm or at room temperature.
Notes
Nut Allergy? You can substitute the walnuts with pecans for a classic flavor, or omit the nuts entirely and add 1/4 cup gluten-free flour to the swirl mixture for a nut-free streusel.
Sour Cream Essential: Do not substitute milk for the sour cream. The acidity and fat in sour cream are what keep gluten-free cakes moist and tender rather than dry.
Storage: Keep covered at room temperature for up to 3 days. This cake freezes beautifully for up to 3 months.
Dairy-Free: Use a dairy-free butter stick and a dairy-free yogurt (like coconut or almond based) to make this recipe dairy-free.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert/Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24
- Sodium: 220
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
- Cholesterol: 65