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5 from 9 votes

Black Walnut Coffee Cake

Black walnut extract may not be frequently used anymore, but it creates a rich and delicious flavor in this moist, dense coffee cake from my childhood.
Cook Time40 mins



  • 1 cup butter softened
  • 1 ½ cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • ½ tsp black walnut extract
  • 1 cup milk (regular or non-dairy)
  • 3 cups flour
  • 3 tsp baking powder
  • ½ tsp salt


  • 4 tbsp ground cinnamon
  • 1 ½ cup brown sugar
  • 1 cup walnuts finely chopped


  • ½ cup butter melted


  • 2 cups powdered sugar
  • ¼ cup water


  • Preheat oven to 350°F
  • Grease a 9x13 pan
  • In a large bowl, cream together softened butter and sugar
  • Add three eggs (one at a time) mixing after each
  • Add both of the extracts and mix thoroughly
  • In a separate bowl, combine flour, baking powder, and salt
  • To the egg/sugar mixture, alternately add the cup of milk and the flour mixture
  • Pour half the batter into 9x13 pan
  • Combine topping ingredients
  • Sprinkle half of the topping mixture over batter
  • Drop remaining batter by spoonfuls over top and spread evenly
  • Sprinkle the remaining topping mixture on top and drizzle with melted butter
  • Bake for 35-45 minutes, until toothpick comes out clean
  • Allow to cool
  • When cool, top with glaze in a criss-cross manner