A tender, cinnamon‑nutmeg coffee cake with a buttery streusel crumb and moist sour cream base—perfect with a cup of coffee.

Scale

2 cups all‑purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup sour cream

½ cup chopped walnuts

½ cup light brown sugar

1 tsp ground cinnamon

¼ tsp ground nutmeg

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1. Preheat oven and prepare pan

2. Whisk dry ingredients

3. Cream butter and sugar

4. Add eggs, vanilla, then sour cream

5. Fold in dry mix, then walnuts

6. Layer batter and streusel topping

7. Bake until toothpick clean

8. Cool and slice to serve

Don’t overmix the batter

Use room‑temp ingredients

Prepare batter ahead if needed

Swap nuts or use fruit additions