Moist Coffee Cake with White Chocolate & Coffee Ganache and Candied Walnuts

3 large eggs, room temperature
1¼ tbsp vanilla extract
1 tsp white vinegar
1½ cups (337 g) buttermilk, room temperature
For the Whipped White Chocolate & Coffee Ganache:
1 cup (180 g) white chocolate, chopped (preferably couverture)
3 cups (675 g) cream (minimum 34% fat)
1½ tbsp instant coffee powder
For the Lightly Candied Walnuts:
2 tbsp (30 g) soft brown sugar
1 tbsp (14 g) unsalted butter
½ tsp ground cinnamon
1 cup (100 g) walnuts, roughly chopped or halved
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

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