Horchata and Walnut Breakfast Cake with Cinnamon Sugar
A tender, moist breakfast cake infused with the warm spice of horchata—cinnamon, vanilla, and rice milk—studded with toasted walnuts and topped with a crackly cinnamon-sugar crust. Perfect for weekend mornings with coffee, this cake bridges Mexican tradition with American coffee-cake comfort.
- Prep
- 20 min
- Cook
- 35 min
- Wait
- 15 min
- Total
- 1 hr 10 min
- Makes
- 1 cake (8 slices)
Steps
Before you start
- Preheat your oven to 350°F (175°C)
- Grease and flour a 9-inch (23 cm) round or square cake pan
- Bring all dairy and eggs to room temperature (30 minutes)
- Toast the walnuts lightly if not already done
Combine wet ingredients
- In a small bowl, whisk together the rice milk (¾ cup / 180 ml), vanilla extract (1½ tsp / 7.5 ml), and ground cinnamon (1½ tsp / 3 g) until smooth.
- Let sit for 2 minutes to allow flavors to blend.
+ Show details− Hide details
Ready when: Mixture is evenly spiced and fragrant
Tip: Whisking the spices into the cold milk prevents lumps in the final batter.
Cream butter and sugar
- In a large bowl, beat the softened butter (½ cup / 113 g) and granulated sugar (1 cup / 200 g) with a whisk or wooden spoon for 2–3 minutes until pale, fluffy, and light in color.
+ Show details− Hide details
Ready when: Mixture is noticeably lighter and fluffy
Tip: Room-temperature butter creams more easily than cold butter, creating a tender crumb.
Incorporate eggs
- Add the 2 large eggs, one at a time, beating well after each addition (about 1 minute per egg).
- The mixture should look smooth and slightly thick.
+ Show details− Hide details
Ready when: Each egg is fully incorporated before the next is added
Tip: Adding eggs slowly and beating well prevents curdling and helps the cake rise evenly.
Combine dry ingredients
- In a medium bowl, whisk together the all-purpose flour (1¾ cups / 210 g), baking powder (1½ tsp / 7 g), and kosher salt (¼ tsp / 1.5 g).
+ Show details− Hide details
Ready when: Flour mixture is evenly blended with no lumps
Tip: Whisking the dry ingredients together ensures even distribution of leavening and salt.
Alternate wet and dry
- Add half the flour mixture (about ⅞ cup / 105 g) to the butter-egg mixture and stir gently with a rubber spatula until just combined.
- Pour in half the horchata milk mixture (about 6 tablespoons / 90 ml) and fold in until nearly incorporated.
- Repeat with the remaining flour and milk, folding gently until just combined.
- Do not overmix.
+ Show details− Hide details
Ready when: Batter is smooth with no visible streaks of flour
Tip: Overmixing develops gluten and makes the cake tough; fold gently and stop as soon as flour disappears.
Fold in walnuts
- Gently fold the chopped walnuts (1 cup / 120 g) into the batter until evenly distributed.
+ Show details− Hide details
Ready when: Walnuts are distributed throughout the batter
Tip: Fold in the nuts gently to avoid breaking them into dust.
Pour batter and top
- Pour the batter into the prepared 9-inch (23 cm) cake pan, smoothing the top with a spatula.
- In a small bowl, mix the cinnamon (1 tbsp / 2 g) and sugar for topping (2 tbsp / 25 g), then sprinkle evenly over the batter.
+ Show details− Hide details
Ready when: Top is evenly coated with cinnamon sugar
Tip: Mix the cinnamon and sugar together before sprinkling so the ratio stays consistent across the top.
Bake the cakeOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven for 33–38 minutes, until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- The top should be golden brown and the cake should spring back lightly when pressed.
+ Show details− Hide details
Ready when: Toothpick inserted in center comes out clean or with only a few crumbs; top is golden
Tip: Start checking at 33 minutes so you don't overbake; the cake will firm up as it cools.
Cool before serving
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack (or serve directly from the pan).
- Allow to cool for at least 5 minutes more before slicing.
+ Show details− Hide details
Ready when: Cake is cool enough to slice without falling apart
Tip: Cooling in the pan for 10 minutes allows it to set and release cleanly from the sides.
Good to know
Tips
- To deepen the horchata flavor, steep a small pinch of ground nutmeg and a cinnamon stick in the rice milk for 5 minutes before mixing into the wet ingredients.
- Toasting the walnuts yourself brings out their natural oils and flavor—toast them at 350°F (175°C) for 8–10 minutes until fragrant before chopping.
- This cake is best served warm or at room temperature with a cup of coffee or hot chocolate; the cinnamon sugar crust stays crispy and delicious.
- If you prefer a more pronounced horchata flavor, add ⅛ tsp of ground clove or cardamom to the rice milk mixture.
Make ahead
You can prepare the dry ingredients and toasted walnuts the night before. Store the dry mix in an airtight container and the walnuts in a separate container. Mix and bake the cake in the morning for the best flavor and texture.
Storage & reheating
Store the cooled cake covered with foil or in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices tightly in plastic wrap and refrigerate for up to 5 days, or freeze for up to 3 months. Thaw frozen slices at room temperature for 1–2 hours, or warm gently in a 300°F (150°C) oven for 8–10 minutes.
Substitutions
- unsweetened rice milk, at room temperature → whole milk, unsweetened almond milk, or oat milk. Use the same volume. Whole milk will make the cake slightly richer; plant-based milks will keep it lighter.
- walnut halves, toasted and roughly chopped → pecans, almonds, or hazelnuts. Toast them lightly before chopping. Any nut will provide similar texture and richness.
- all-purpose flour → whole wheat pastry flour or spelt flour. Use the same weight (210 g). The cake will be slightly denser and nuttier in flavor.
- granulated sugar → light brown sugar or coconut sugar. Use the same volume. Brown sugar and coconut sugar will add subtle caramel or molasses notes.
