This post is sponsored by The California Walnut Board. All opinions provided are my own. Thanks for supporting me in working with brands I love to bring you new recipes!
This Maple Walnut Coffee Cake will fill your house with the most incredible fall scents while it bakes – better than any fall candle!
I was thrilled when The California Walnut Board reached out to ask if I’d be interested in creating new recipes utilizing walnuts. I jumped on the opportunity and was so excited when a 3-pound bag of walnuts showed up on my doorstep!
I love the flavor combination of maple and walnuts, so I was so excited to create a recipe inspired by these delicious fall flavors.
This coffee cake is nutty, sweet, and richly complex. Fall deliciousness at its best!
I love how simple and easy this Maple Walnut Coffee Cake is to make, and it’s perfect for breakfast, brunch, or an afternoon snack.
It stays nice and moist for days, too, making it perfect for when you are hosting friends and family for the holidays.
I find that coffee cake is always a crowd-pleaser, so you really can’t go wrong with this recipe!
This post is sponsored by The California Walnut Board. All opinions provided are my own. Thanks for supporting me in working with brands I love to bring you new recipes!
How to Make Maple Walnut Coffee Cake
What Pan Should I Bake This Coffee Cake in?
- Be sure to use a light-colored 8×8-inch metal baking pan for best results!
- Dark-colored pans will brown the edges and make them dry.
- Glass or ceramic pans will work in a pinch, but you’ll likely need to increase the baking time and lower the temperature by 25°F.
- Check out this article on Glass vs. Metal Pans for more information.
Why is There No Coffee in This Maple Walnut Coffee Cake?
Generally, coffee cake is meant to be served with coffee, so it doesn’t always contain coffee as an ingredient! Enjoy this maple coffee cake alongside a nice cup of coffee instead.
Why is There Sour Cream in This Maple Coffee Cake?
Sour cream in coffee cake creates the most beautifully moist texture and flavor. If you don’t have sour cream, you can also use plain full-fat yogurt. Make sure it’s room temperature when incorporating into your coffee cake batter.
Do I Need the Maple Extract?
It is optional, but without the maple extract, the maple flavor in this coffee cake is very mild. If you want a bolder, more intense maple flavor, I definitely recommend using the maple extract.
Can You Double This Maple Walnut Coffee Cake Recipe?
Yes! Simply double all ingredients and bake in a 9 by 13-inch baking pan. Bake for about 45 minutes.
How Long Can You Store Maple Walnut Coffee Cake?
Maple Walnut Coffee Cake will keep fresh and moist for 4 days. Cover well with plastic wrap or store inside an airtight container or ziptop bag at room temperature.
Can You Freeze Maple Walnut Coffee Cake?
I’ve had great results from freezing the entire baked Maple Walnut Coffee Cake in an airtight container. Defrost at room temperature before icing, slicing, and serving.
More Fall Recipes You’ll Love:
Streusel:
-
1/2
cup
(100 grams) light brown sugar
-
1/4
cup
(32 grams) all-purpose flour
-
1/4
cup
(27 grams) California walnuts,
finely chopped
-
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) California walnuts,
chopped
-
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
-
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.
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, covered, at room temperature for up to 4 days.
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. Without the maple extract, the maple flavor is very mild.
This post was published in 2016 and has been updated with additional baking tips.
