Ingredients
Streusel:
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (32 grams) all-purpose flour
- 1/4 cup (27 grams) finely chopped California walnuts
- 1/2 teaspoon ground cinnamon
- 3 tablespoons (43 grams) unsalted butter, melted
Coffee Cake:
- 2 cups (254 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (100 grams) light brown sugar
- 1/2 cup (54 grams) chopped California walnuts
- 1/2 cup (170 grams) maple syrup
- 1/2 cup (100 grams) vegetable oil
- 1/4 cup whole milk
- 2 large eggs, beaten
- 1 teaspoon maple extract (optional)
- 8 ounces (227 grams) sour cream, at room temperature
Topping:
- 1/2 cup (63 grams) powdered sugar, sifted
- 2 tablespoons maple syrup
Directions
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Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.
Make the streusel:
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In a small bowl, combine all of the streusel ingredients with a fork until crumbly.
Make the cake:
-
In a large bowl, stir together the flour, baking powder, baking soda, salt, brown sugar, and walnuts. In a small 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.
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Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.
Make the topping:
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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, covered, at room temperature for up to 4 days.
Recipe Notes
This recipe can be easily doubled and baked in a 9-by-13-inch baking pan for 45 minutes. The maple extract is optional, but adds a more intense maple flavor to this cake.
Great recipe for winter breakfast. Yum!
This looks so great! I will totally have to try it!!
This looks incredible! A perfect treat for Christmas morning, or any cold fall/winter morning!
xx Allison
alwayseatdessert.com
I’m sitting here with my afternoon cup of tea, desperately wishing I had a piece of this cake in front of me!
Maple walnut is my favorite fall flavor combo ~ great recipe!
Yum!! Perfect Turkey Day breakfast recipe. Any thoughts on throwing in some chopped apples?
Hey Tessa this cake looks so yummmy….
We dont get maple syrup where i stay, what is the best possible replacement?
Is there a substitute for maple syrup? It’s not available where I live.
Delicious coffee cake and certainly makes a beautiful presentation! Had to add a little more maple syrup to icing to make it drizzle ? ended up spreading on top. Have had many requests for recipe! Thank you for sharing!!
Delicious coffee cake and certainly makes a beautiful presentation! Had to add a little more maple syrup to icing to make it drizzle ? ended up spreading on top. Have had many requests for recipe! Thank you for sharing!! Definitely a keeper!
This is the kind of cake I would eat on all day!
I made this (doubled the recipe for a 9×13) yesterday…and blew it out of the park!!!!! I got repeated high- fives from Hubby:) Thanks for a killer recipe!!!
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So easy to make. I didn’t have any sour cream (for a change) so I used 1c Greek yoghurt with 1 tsp baking soda. It worked great. Decided not to add the drizzle as sweet enough. So going to make this again, May try to add a few cubes of apple next time.
I enjoyed cooking and experimenting with new recipes. I will try the way you suggested. It’s not like I do. thank you for sharing. It will be better than what I do.
TERRIFIC! I ALSO USED WHOLE MILK YOGURT AND IT CAME OUT BEAUTIFULLY. I SEEM TO HAVE A SENSE OF TASTE WHICH IS MORE SENSITIVE TO SWEETNESS THAN MOST PEOPLE, SO I USED ABOUT A QUARTER CUP COCONUT SUGAR AND ALSO COCONUT OIL AS THE SHORTENING, I ALSO DOUBLED THE QUANTITY OF WALNUTS. IT STILL WAS TOO SWEET FOR ME. NEXT TIME I’LL OMIT THE SUGAR ENTIRELY, PUT IN EVEN MORE WALNUTS, ADD SOME DICED APPLE BOTH TO THE BATTER AND A SO ON TOP. AND MAYBE ONE OR TWO TABLESPOONFULS MORE OF MAPLE SYRUP, I’VE MADE SIMILAR ADJUSTMENTS TO RECIPES BEFORE AND IT ALMOST ALWAYS COMES OUT WELL.
TO THE PEOPLE WHO AREN’T ABLE TO BUY MAPLE SYRUP, THERE ARE LITERALLY HUNDREDS OF INTERNET WEBSITES IN THE U.S. AND CANADA WHERE YOU CAN PURCHASE IT. IF YOU HAVE NOT TASTED MAPLE SYRUP BEFORE, IT’S UNBELIEVABLY DELICIOUS. THERE REALLY IS NO SUBSTITUTE!
loved it
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Made this cake today and it came out delicious.
Will definitely make it again!
Made this today, followed the directions and had to bake it for over an hour until it was done. Not sure what went wrong but it looks good.
Had some maple syrup that was about to expire so this recipe was perfect! Bake time did take about 45 mins for me, but the method was very simple and the result was very tasty!
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Do you think it would be okay if I made this cake in a bundt pan?
Great cake! Thank you!
Thanks a lot.
So easy to make. I didn’t have any sour cream (for a change) so I used 1c Greek yoghurt with 1 tsp baking soda. It worked great.
Fantastic! Rich and full of flavor. And is ready for baking in a matter of minutes! Although I had to cut the sugar a bit both in the streusel and in the batter.
Delicious. Very moist. I followed the directions to a T. It actually took 45 min before the toothpick came out clean, but I think my oven runs a bit cool. This was a great recipe to use up the walnuts from Christmas. I gave half away to my friends at a dinner party and they loved it. Even a day old it was moist and delicious. I will keep this recipe, but the next time I think I will put this in jumbo muffin tins.
This one is a total keeper. In spite of the fact that I totally forgot to put in the sour cream — still can’t believe I did that — it still came out quite moist. I didn’t use the drizzle because the crumble melted on the top and made a nice crunchy crust on top. I also didn’t use the cinnamon for two reasons: it is a strong flavor and I didn’t want to overpower the maple and my stomach often rebels in the presence of cinnamon (although I don’t think there was enough in this recipe to do that). So, I will try it again next week and I’ll remember to actually use the sour cream and I’ll put it in the freezer for a coffee morning after the virus has finished trying to kill us all.
I’m an engineer, not a good baker. Today is mother’s day. I have an amazing wife/mother. This cake entered the breakfast equation. Therefore… Two truths and a lie, in that order, guessing isn’t a good game for baking.
1. If you cannot leave the house to get sourcream, 1cup of yogurt and 1tsp baking soda will substitute well and make the cake moister. It will also rise a substantial amount more and require ~10-15 minutes more bake time. I recommend a slightly larger pan in this situation. Also do not rapidly mix your substitute ingredients or you risk creating a slow volcano like I created. I used fruit flavored Greek yogurt. It was excellent.
2. This cake is worth your time, so make it if you’re considering it. Buy pre chopped walnuts.
3. The 20 minute prep time. It is a lie. Unless you are not counting the time to melt butter, finely chop walnuts, find four bowls, and make the appropriate measurements, you’d best plan an hour MINIMUM before oven time. I’m not a good baker, but I’m not terribly slow either.
Tessa, good cake.
-Tom
extremely lovely cake!! and thanks for another successful recipe! ever since i started baking your recipes, i have no more baking fails!!
Awesome recipe! Can I bake this in a loaf pan?
HI- I don’t see any coffee measurement for the recipe- please help!
Thank you so much!
I thought this was supposed to be a coffee cake. Why is there no coffee in the ingredients? What is the measurement of the coffee to put in the mixture?
Where is the coffee aspect?
I made this today for breakfast and it is so yummy!! So moist and delicious! The maple flavor is subtle which I was happy about, I did not add maple extract because I didn’t have any. I didn’t get that beautiful middle layer of the walnut streusel like Tessa’s, I think that was because I put too much batter in the bottom layer so there wasn’t enough batter separating the two layers. Of course , that did not affect how wonderful it tasted. This is definitely something I will make again.
This is so good! I love the size and flavor. Its husband’s new favorite
This is so delicious! I’ll definitely make this one again. Just a note – it took about 55 minutes in the oven for mine till it was done, much longer than the suggested 35 minutes. Also, mine rose much higher than the piece shown in the photo.
This cake was absolutely incredible! Super moist, nutty, and each layer was full of flavor! Being a chocoholic, I added 1/2 cup of semisweet chocolate chips to the streusel. I literally cannot stop eating this cake (especially with some hot coffee)!!
I’m so glad you enjoyed this coffee cake recipe, Amy!
Made this for my mother’s birthday and it turned out great!! Thank you!!
That makes me so happy to hear, Caroline!
Really yummy although I had to bake longer as did not get done in the middle. Also reduced the brown sugar to 1/3 c. In both the streusel and the cake, skipped the topping. Also used olive oil instead of vegetable oil. Tastes great.
So glad you enjoyed this recipe!
This looks scrumptious – – – can’t wait to try it!!!
Yay! I hope you love this coffee cake!
Easy and delicious! Perfect for Christmas or any morning! Yay California walnuts!! Thank you for such a good and dependable recipe!
Exceptional taste and super easy to make even for a newbie like me. Will surely make this often. I added instant coffee powder to the batter and it tasted great.
So happy to hear this!
Special treat for my Valentine!
Delicious!!
It took me longer than the 20 minutes prep time and 35 minutes baking time specified in the recipe but the recipe is straightforward and easy to execute. Nice texture, moist and tasty but falls just a little short on depth of flavor. I did not add the optional maple extract. As the recipe states, the maple flavor was mild. That was fine. However, the recipe does not call for vanilla. In retrospect, I wish I had added a teaspoon of vanilla since I didn’t add the maple extract. All in all, I’d give it between a B and B+.
Super easy and delicious recipe! I am not a fan of nuts in my sweets, so I excluded the nuts and it still came out beautifully! My only “complaint” would be how many dishes I dirtied, and the icing for the top was very thick, but paired with the cake nicely!
I just doubled the recipe, mine needed slightly more time, but oh was it worth it, absolutely delicious and moist!
I’m so excited you love this coffee cake, Stacey!