Maple Walnut Coffee Cake
User Reviews
4.8
Maple Walnut Coffee Cake
Description
The Maple Walnut Coffee Cake recipe begins with a streusel made from light brown sugar, flour, finely chopped walnuts, cinnamon, and melted butter. The streusel is crumbly and provides a sweet, nutty layer on top and inside the cake.
The cake batter combines all-purpose flour, baking powder and soda, salt, brown sugar, chopped walnuts, maple syrup, vegetable oil, milk, beaten eggs, maple extract (optional), and room-temperature sour cream. The batter is stirred until just combined to maintain tenderness.
Layering in an 8-inch square pan, half of the batter is spread first, topped with half the streusel, followed by the remaining batter and streusel. Baking at 350°F (175°C) for about 35 minutes produces a moist crumb with a lightly crisp streusel contrast. After cooling, a maple syrup and powdered sugar glaze is drizzled over the cake for extra sweetness and shine.
This coffee cake can be served sliced with coffee or tea and offers a warm maple flavor paired with walnuts. The recipe can be doubled in a larger pan with adjusted baking time. Using maple extract intensifies the maple aroma, but it is optional for a milder flavor.
Ingredients
Streusel:
- 1/2 cup light brown sugar 100 grams
- 1/4 cup all-purpose flour 32 grams
- 1/4 cup walnut finely chopped, from California
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter melted
Coffee Cake:
- 2 cups all-purpose flour 254 grams
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt fine
- 1/2 cup light brown sugar 100 grams
- 1/2 cup walnut chopped, from California
- 1/2 cup maple syrup 170 grams
- 1/2 cup vegetable oil
- 1/4 cup whole milk
- 2 egg beaten, large
- 1 teaspoon maple extract (optional*)
- 8 ounces sour cream at room temperature
Topping:
- 1/2 cup powdered sugar sifted, 63 grams
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.
Make the streusel:
- In a small bowl, combine all of the streusel ingredients with a fork until crumbly. Set aside.
Make the cake:
- In a large bowl, stir together the flour, baking powder, baking soda, salt, brown sugar, and walnuts. In a medium bowl, stir together the maple syrup, oil, milk, eggs, and maple extract. Stir in the sour cream. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
- Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.
Make the topping:
- In a small bowl, combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers inside an airtight container at room temperature for up to 4 days.
Notes
- Adding maple extract is optional but enhances the maple flavor intensity.
- This recipe can be doubled for a 9-by-13-inch pan, baked for 45 minutes.
User Reviews
Overall Rating
4.8
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