Delicious Homemade Nuss-Kranz Recipe for Coffee Lovers

As a barista, I’ve learned that the right cup of coffee can make any morning brighter. And what better way to complement that perfect cup than with a warm, German walnut coffee ring or Nuss-Kranz Recipe?

This traditional German recipe is baked fresh with love and ingredients that create a perfect harmony of flavors. The cinnamon-walnut swirl filling adds richness and depth, while the moist cake texture and delicate crumb bring comfort and indulgence to the table.

It’s no wonder that the brightening effect of this coffee cake has made it a staple of German coffee klatsches along the Mosel river for generations. It’s a recipe crafted to bring joy to your mornings or liven up your gatherings whenever you need it most.

So, as you plan for your next get-together or just want to treat yourself to a delightful treat, consider this German walnut coffee ring. It’s easy to make, even in advance, and sure to impress your guests or lift your spirits. Give it a try and indulge in its deliciousness!

Why You’ll Love This Recipe

German Walnut Coffee Ring: Nuss-Kranz
German Walnut Coffee Ring: Nuss-Kranz

Are you a coffee lover? Do you have a sweet tooth? Then, my dear friend, this recipe is for you! I present to you the German Walnut Coffee Ring, also known as Nuss-Kranz in German.

Picture yourself enjoying a warm cup of coffee or tea and pairing it with a delicious, mouth-watering slice of cinnamon and walnut-infused cake. That’s what this recipe is all about – the perfect combination of flavors to brighten up your mornings, afternoons or evenings.

Don’t just take my word for it; trust me when I say that this recipe will be a hit with both family and friends. It’s versatile enough as a breakfast treat, an afternoon snack, or even as dessert after dinner. The ingredients are simple and mostly pantry staples, so you don’t have to worry about breaking the bank.

With this recipe in your back pocket, you’ll be able to impress anyone who crosses your path. It’s a traditional German recipe that has been perfected over generations by bakers along the Mosel River. Now, you too can enjoy the same deliciousness from the comfort of your own home.

So what are you waiting for? Put on your apron, preheat your oven and start baking! You’ll love how easy it is to prepare and how delectable it turns out. Trust me; your taste buds will thank you.

Ingredient List

 Indulge in the sweet aroma of freshly baked German Walnut Coffee Ring
Indulge in the sweet aroma of freshly baked German Walnut Coffee Ring

Get Ready to Gather the Ingredients

For making the delicious German Walnut Coffee Ring, you’ll need a combination of wet and dry ingredients. In this section, we’ll go over each ingredient and its quantities you will need for this recipe. Be sure to check your pantry for these items or add them to your grocery list.

Here are the ingredients you will need:

  • 2 cups of flour
  • 1/4 cup of sugar
  • 1 teaspoon of salt
  • 1 packet of active dry yeast
  • 1/2 cup of warm water
  • 1/2 cup of milk
  • 2 eggs
  • 2 tablespoons of margarine or unsalted butter (at room temperature)
  • 1 teaspoon of vanilla extract

For preparing the Walnut filling, you will need:

  • 2 cups of finely chopped walnuts
  • 1/4 cup of sugar
  • 1/4 cup confectioners’ sugar
  • 2 teaspoons ground cinnamon

For preparing the Cinnamon Swirl and Topping, you will need:

  • 1/2 cup unsalted butter, melted (you can use salted butter too)
  • 1/2 cup brown sugar
  • Extra: sour cream and powdered sugar for serving

Make sure all the ingredients are ready and within reach before starting to make the coffee ring.

The Recipe How-To

 No better way to elevate your coffee mornings than with this classic pastry
No better way to elevate your coffee mornings than with this classic pastry

Step 1: Activate the Yeast

  • In a small bowl, mix 1/2 cup of warm water with 1 tsp of sugar and 1 package (about 2-1/4 tsp) of active dry yeast. Stir to combine, and let it sit until bubbly and creamy, about 10 minutes.

Step 2: Mix the Dough

  • In a large bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of sugar, and 1/2 teaspoon of salt. Add in the yeast mixture, along with 2 eggs, 1/2 cup of sour cream, and 1 tsp of vanilla extract. Mix until the dough comes together.

  • Cut in 1 stick (8 tablespoons) of softened butter or margarine until thoroughly combined. Knead the dough for about 10 minutes, either by hand or by using a stand mixer with a dough hook attachment. The dough should be smooth and elastic.

Step 3: Let the Dough Rise

  • Place the dough in a greased bowl and cover with plastic wrap or a damp towel. Let it rise in a warm, draft-free area for about an hour, or until doubled in size.

Step 4: Make the Filling

  • While the dough is rising, make the walnut filling. Melt 1/2 cup (1 stick)of salted butter and let it cool to room temperature.

  • In a separate bowl, mix together 3/4 cup of finely chopped walnuts, 3/4 cup of brown sugar, and 3 teaspoons of ground cinnamon.

Step 5: Assemble and Bake

  • Preheat your oven to 350°F (180°C). Grease and flour an angel food cake pan or Bundt pan.

  • Roll out the dough on a lightly floured surface into an approximate rectangle shape no more than half an inch thick. Brush with melted butter, leaving a margin of about an inch from each edge unbuttered.

  • Sprinkle the walnut filling over the melted butter.

  • Roll up tightly into a log shape starting with the longer end first. Fold the roll in half, twisting both sides together to create a twist effect. Form into a ring shape filling side down and tuck ends under for sealing.

  • Bake about for about 45 minutes or until turning golden brown. When cooled slightly on wire rack remove from pan serving.

Enjoy your homemade German Walnut Coffee Ring (Nuss-Kranz)!

Substitutions and Variations

 The perfect balance of sweet, nutty, and buttery flavours in every slice
The perfect balance of sweet, nutty, and buttery flavours in every slice

Being a barista, I have learned to improvise with different ingredients for every recipe to create diverse flavors that customers will love. For the German Walnut Coffee Ring recipe, there are several substitutions and variations you can make without altering the taste drastically.

Firstly, if you’re not a fan of walnuts or just want to try something different, hazelnuts would be a great substitute. The hazelnut crown would still give you the same nutty flavor and crunchy texture as walnuts.

Secondly, instead of baking it in a ring shape, try baking Apples on top of your coffee cake batter with walnuts and cinnamon. This modification will surely elevate your recipe to another level of yumminess.

Thirdly, for those who avoid dairy products such as butter or margarine due to lactose intolerance or an allergy in general, coconut oil could be substituted for butter. Be mindful that this substitution may change the texture of the coffee cake slightly because of its oily base. But don’t worry too much as it won’t affect the recipe’s overall taste.

Lastly, swapping out sour cream for plain Greek yogurt is another alternative. It adds a bit more tanginess but still creates a moist coffee cake that pairs nicely with warm black coffee.

Remember that recipes are meant to inspire creativity and bring joy to your taste buds. So go ahead and experiment with these substitutions and variations – you never know what magnificent results they might produce!

Serving and Pairing

 A beautiful balance of crunchy walnuts and soft, fluffy dough
A beautiful balance of crunchy walnuts and soft, fluffy dough

The German Walnut Coffee Ring, or Nuss-Kranz, is a delightful treat that pairs perfectly with a warm and comforting cup of coffee or tea. Serving this delicious coffee cake at breakfast, brunch or during the afternoon coffee break will make everyone feel like they are savoring the taste of the German countryside.

To serve this delightful treat, simply slice it up into generous portions and place it on a platter or cake stand. Top each slice with a dollop of whipped cream or vanilla ice cream and sprinkle some powdered sugar or cinnamon for extra flavor. The combination of crunchy walnuts, cinnamon and creamy swirls in every bite is truly irresistible.

Pairing suggestions include a full-bodied coffee blend to complement the cake’s rich flavors – try a Colombian roast or espresso. For those who prefer tea, Earl Grey or Darjeeling tea would be an excellent match as its blackness and bold flavors complement the cake without overpowering its subtle sweetness.

For those who love wine, a sweet Riesling will pair beautifully with this recipe as its fruity aroma and crisp acidity will cut through the buttery richness of the cake, balancing out all the flavors nicely.

In conclusion, this exquisite German Walnut Coffee Ring, Nuss-Kranz, is perfect for sharing with family and friends over steaming cups of hot beverage. It’s sure to be the highlight of any morning gathering or afternoon tea party.

Make-Ahead, Storing and Reheating

 The golden crust is sure to get your mouth watering for more
The golden crust is sure to get your mouth watering for more

As a barista, I know the importance of being prepared ahead of time for the busy days. That’s why I’m happy to tell you that this German Walnut Coffee Ring can be made ahead of time and stored for later use.

You just need to prepare the recipe till the stage where you shape the dough into a ring, then wrap it with plastic wrap and store it in the fridge for up to 24 hours. This way, you can have a fresh and delicious treat ready for any unexpected guests or morning coffee sessions.

Storing this coffee ring is easy-peasy lemon-squeezy! Once baked and cooled down completely, store it in an airtight container at room temperature for up to 3 days. If stored for longer, it might start getting dry and stale. However, if you want to preserve that soft texture and fragrant flavor, store it in the freezer for up to 1 month. Just remember to wrap it properly with several layers of plastic wrap and aluminum foil.

Now let’s talk about reheating. To enjoy your coffee ring fresh out of the oven, preheat your oven to 325°F (160°C) and place the slices on a baking sheet. Reheat them for 10-15 minutes until they are warm and fragrant again!

Alternatively, you can also reheat individual slices in the microwave for 15 seconds on high heat.

With these make-ahead, storing and reheating tips in mind, you’ll never have to compromise on taste or convenience when indulging in a slice (or two) of this German Walnut Coffee Ring.

Tips for Perfect Results

 The perfect centrepiece for any brunch table or special occasion
The perfect centrepiece for any brunch table or special occasion

As a barista, I know how important it is to have the perfect cup of coffee. Similarly, as a baker, having the perfect coffee ring is equally important. Here are some tips to help you achieve that perfect German Walnut Coffee Ring:

1. Use warm water and warm milk

When working with yeast, it is important to activate it properly. Using cold liquids will slow down the activation process and result in a longer proofing time. To speed up the process, use warm water and warm milk.

2. Let the dough rise in a warm environment

After kneading the dough, let it rise in a warm environment to allow the yeast to work its magic. A warm room or an oven with only the light turned on can create a good environment for proving.

3. Don’t overmix the dough

Overmixing can result in tough and dense dough. Mix until just combined and then knead the dough by hand.

4. Toast the walnuts beforehand

Toasting walnuts before using them in this recipe will add depth of flavor and crunchiness to your coffee ring.

5. Use room temperature butter/margarine

Room temperature butter/margarine will combine more easily with sugar resulting in a lighter texture of your Nuss-Kranz.

6. Brush with melted butter while still hot

After baking, brush your coffee ring with melted butter while it’s still hot from the oven. This will create an attractive glaze and impart moisture.

7. Serve slightly warmed

To enjoy the full flavors of this German Walnut Coffee Ring, serve it slightly warmed just like fresh brewed coffee!

By following these tips, you’ll be able to create a delicious German Walnut Coffee Ring to brighten up any coffee klatsch like they do along Mosel river!

Bottom Line

There you have it, folks! My German Walnut Coffee Ring, also known as Nuss-Kranz recipe. I hope I’ve provided you with clear and concise instructions on how to make this delicious coffee cake. Trust me when I say that the aroma of the cinnamon walnut swirl will brighten up any coffee klatsches or morning breakfast table.

Now that you’ve seen how easy it is to make this German recipe in the comfort of your own kitchen, why not try it out for yourself? It’s perfect for any occasion and pairs well with a cup of warm coffee or tea. Plus, you can always customize it to your liking by trying out different variations and substitutions.

With this recipe, I take you on a journey through Germany’s rich cultural heritage, from the Mosel River to Olga Drozd’s kitchen. So go ahead and bake a Hazelnut Crown or a Walnut Cake topped with baked apples – enjoy all the flavours and indulge into the world of German pastries.

I hope this recipe will become a staple in your household, bringing people together around coffee tables filled with laughter, warmth and love. There’s no better way to start your mornings than with a warm slice of Nuss-Kranz baked with tender care in a handsome German coffee ring pan.

So what are you waiting for? Get started on making this delicious treat today and experience the joy of baking!

German Walnut Coffee Ring: Nuss-Kranz Recipe

Baked in an angel food cake pan, this handsome German Nuss-Kranz brightens coffee klatsches in the Mosel River town of Trier.


  • 1 (8 g) package active dry yeast, 1 tablespoon
  • 1/4 cup warm water (105 F. to 115 F.)
  • 1/4 cup sugar
  • 3/4 cup warm milk (105 F. to 115 F.)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup butter or 1/4 cup margarine, softened
  • 3 1/2-3 3/4 cups flour
  • 3 egg yolks


  • 2 cups walnuts
  • 2/3 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup butter or 1/4 cup margarine, melted
  • 1 teaspoon vanilla extract
  • 1 egg, slightly beaten


  • 3/4 cup confectioners’ sugar
  • 1 teaspoon butter or 1 teaspoon margarine, SOFTENED
  • 1/4 teaspoon vanilla extract
  • 1 -1 1/2 tablespoon warm water
  1. FOR THE DOUGH: Sprinkle yeast over the water in large bowl of electric mixer. Add 1 teaspoon of the sugar. Let stand until yeast is soft (about 5 minutes).
  2. Add the remaining sugar, milk, salt, vanilla, and butter.
  3. Add 2 cups of the flour, mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Beat in egg yolks, one at a time. Stir in about 1 1/4 cups more flour to make a soft dough. You can use a wooden spoon or hands to mix also.
  4. Turn dough out onto a board or pastry cloth coated with some of the remaining 1/4 to 1/2 cup flour. Knead until dough is smooth and satiny and small bubbles form just under surface about 10 to 12 minutes, adding just enough flour to prevent dough from being sticky.
  5. Turn dough in a greased bowl. Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk about 1 hour. Punch dough down. Cover with inverted bowl and let rest for 10 minutes.
  6. Roll dough out on a floured surface to make a 16-inch square. Spread with Spiced Walnut Filling, leaving a 1/2-inch margin on all edges. Starting at one side, roll up jelly-roll fashion; pinch to seal edge. Cut roll into 1-inch slices.
  7. Place slices, on edge, in a well-greased, 10-inch angel food cake pan; overlap slices, pulling every other one to outside edge of pan (slices between should be pulled to inside edge of pan). Let rise until almost doubled in bulk (40 to 50 minutes). Preheat oven to 375°F.
  8. Bake until coffee cake is richly browned (35 to 40 minutes). Let stand in pan on a wire rack for 10 minutes. Then remove pan sides and tube; transfer cake to rack. While warm drizzle with Powdered Sugar Icing and sprinkle with 1 Tablespoon ground walnuts (reserved from filling). Let cool to room temperature before slice to serve.
  9. FOR THE SPICED WALNUT FILLING: Preheat oven to 350°F Spread walnuts in a shallow pan. Bake until they are golden brown and smell fragrant (10 to 12 minutes) Let cool slightly, then place all the walnuts in food processor (or half the walnuts at a time in blender); process or whirl until finely chopped. Set aside 1 Tablespoon chopped walnuts for decoration. In a medium bowl combine sugar and cinnamon. Mix in the remaining chopped walnuts, butter, and vanilla. Then blend in egg.
  10. POWDERED SUGAR ICING: In a small bowl combine sugar, butter, and vanilla. Gradually blend in water until icing is smoothly mixed and of a good consistency for drizzling.
  11. California Culinary Academy.
< 60 Mins, Breads, European

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