Filed Under: cake | Dessert

Maple Walnut Coffee Cake

Recipe By Tessa Arias
November 11th, 2016
4.78 from 27 votes
4.78 from 27 votes

Maple Walnut Coffee Cake is perfectly moist, light, and fluffy while bursting with fall-inspired flavors. Quick and easy recipe, no mixer required!

Yield: 6 servings

Prep Time: 20 minutes

Cook: 35 minutes

We LOVED this coffee cake! Super quick & easy to make, no mixer required!

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!

Tessa's Recipe Rundown...

Taste: Like the perfect fall breakfast or afternoon treat! Without the maple extract, the maple flavor is very mild so if you want a bolder more intense maple flavor definitely use the extract.
Texture: Ultra moist, light, and fluffy with a nice crunchy from the walnuts and streusel.
Ease: Super quick and easy, you don’t even need a mixer!
Pros: Simple and scrumptious fall treat.
Cons: None!
Would I make this again? Absolutely. It would be perfect for serving to your holiday guests!

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!

It’s still SO hot here in Phoenix that the only way I can make it feel like fall is by baking fall treats and lighting every fall candle around the house.

Maple Walnut Coffee Cake is perfectly moist, light, and fluffy while bursting with fall-inspired flavors. Quick and easy recipe, no mixer required!

No candle smells quite as delightful as this Maple Walnut Coffee Cake did while it was baking, though!

I was thrilled when The California Walnut Board reached out to ask if I’d be interested in creating new recipes utilizing walnuts over the coming months. I jumped on the opportunity and was so excited when a 3-pound bag of walnuts showed up on my door step.

Side note: the deliveryman probably thinks I’m insane with the strange food and kitchen packages I’m always getting!

Since it arrived in October I was excited to create a recipe inspired by the flavors of fall. I already have a few apple and pumpkin recipes that I’ve shared,  so I wanted my first walnut recipe of the season to be a little more unique.

Maple Walnut Coffee Cake is perfectly moist, light, and fluffy while bursting with fall-inspired flavors. Quick and easy recipe, no mixer required!

Then I remembered how much I love the flavor combination of maple and walnuts and I was off to the kitchen! This coffee cake is nutty, sweet, and richly complex. YUM.

I love this Maple Walnut Coffee Cake not just because it’s super simple and easy to make, but also because 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 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!

4.78 from 27 votes

How to make
Maple Walnut Coffee Cake

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Maple Walnut Coffee Cake is perfectly moist, light, and fluffy while bursting with fall-inspired flavors. Quick and easy recipe, no mixer required!



  • 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


  • 1/2 cup (63 grams) powdered sugar, sifted
  • 2 tablespoons maple syrup


  1. Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

Make the streusel:

  1. In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

Make the cake:

  1. 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.
  2. 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.
  3. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.

Make the topping:

  1. 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.
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Marsha — November 11, 2016 at 4:58 pm

    Great recipe for winter breakfast. Yum!

  2. #
    Gina @Running to the Kitchen — November 12, 2016 at 9:34 am

    This looks so great! I will totally have to try it!!

  3. #
    Allison Ferraro — November 13, 2016 at 5:57 pm

    This looks incredible! A perfect treat for Christmas morning, or any cold fall/winter morning!

    xx Allison

  4. #
    Cookin Canuck — November 14, 2016 at 3:03 pm

    I’m sitting here with my afternoon cup of tea, desperately wishing I had a piece of this cake in front of me!

  5. #
    sue | theviewfromgreatisland — November 14, 2016 at 9:44 pm

    Maple walnut is my favorite fall flavor combo ~ great recipe!

  6. #
    Amanda — November 15, 2016 at 10:07 am

    Yum!! Perfect Turkey Day breakfast recipe. Any thoughts on throwing in some chopped apples?

  7. #
    Nandini — November 28, 2016 at 6:18 am

    Hey Tessa this cake looks so yummmy….
    We dont get maple syrup where i stay, what is the best possible replacement?

  8. #
    San — November 30, 2016 at 5:09 am

    Is there a substitute for maple syrup? It’s not available where I live.

  9. #
    Irene Eaton — December 4, 2016 at 8:32 pm

    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!!

  10. #
    Irene Eaton — December 4, 2016 at 8:33 pm

    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!

  11. #
    Matt — December 12, 2016 at 9:58 pm

    This is the kind of cake I would eat on all day!

  12. #
    Jodi — June 26, 2017 at 3:36 am

    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!!!

  13. #
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  17. #
    Katt — March 2, 2018 at 12:48 pm

    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.

  18. #
    abcya — April 10, 2018 at 1:15 am

    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.

  19. #
    sandy — April 17, 2018 at 8:31 pm



  20. #
    Bruce Deniger — May 3, 2018 at 3:16 am

    loved it

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  23. #
    Marylee — October 21, 2018 at 7:42 pm

    Made this cake today and it came out delicious.
    Will definitely make it again!

  24. #
    Lee — January 14, 2019 at 6:20 pm

    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.

  25. #
    Maya Chan — January 19, 2019 at 9:28 am

    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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  32. #
    Nikole — July 16, 2019 at 1:34 pm

    Do you think it would be okay if I made this cake in a bundt pan?

  33. #
    Shaked — September 5, 2019 at 9:23 am

    Great cake! Thank you!

  34. #
    saeed — September 23, 2019 at 5:35 am

    Thanks a lot.

  35. #
    jav — October 23, 2019 at 12:21 am

    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.

  36. #
    Irina — November 21, 2019 at 11:09 pm

    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.

  37. #
    PauletticusJ — December 28, 2019 at 6:30 pm

    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.

  38. #
    Jill — March 22, 2020 at 7:30 pm

    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.

  39. #
    Tom — May 10, 2020 at 11:02 am

    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.

  40. #
    bev — August 10, 2020 at 5:48 am

    extremely lovely cake!! and thanks for another successful recipe! ever since i started baking your recipes, i have no more baking fails!!

  41. #
    Hafiza Sundus Awan — August 23, 2020 at 10:30 am

    Awesome recipe! Can I bake this in a loaf pan?

  42. #
    Deidre deFresnes — August 28, 2020 at 1:53 am

    HI- I don’t see any coffee measurement for the recipe- please help!
    Thank you so much!

  43. #
    Angel — October 3, 2020 at 10:16 pm

    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?

  44. #
    Fatm — October 4, 2020 at 1:33 am

    Where is the coffee aspect?

  45. #
    Cyndi — October 13, 2020 at 5:12 am

    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.

  46. #
    Hillary — October 14, 2020 at 6:02 am

    This is so good! I love the size and flavor. Its husband’s new favorite

  47. #
    Jill — October 27, 2020 at 7:55 pm

    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.

  48. #
    Amy — November 14, 2020 at 1:59 am

    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)!!

    • #
      Handle the Heat — November 16, 2020 at 1:24 pm

      I’m so glad you enjoyed this coffee cake recipe, Amy!

  49. #
    Caroline B Evernham — November 20, 2020 at 2:58 pm

    Made this for my mother’s birthday and it turned out great!! Thank you!!

    • #
      Handle the Heat — November 23, 2020 at 4:43 pm

      That makes me so happy to hear, Caroline!

  50. #
    Carol Swartz — December 11, 2020 at 7:59 am

    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.

    • #
      Handle the Heat — December 11, 2020 at 12:21 pm

      So glad you enjoyed this recipe!

  51. #
    Ellen — December 18, 2020 at 9:35 am

    This looks scrumptious – – – can’t wait to try it!!!

    • #
      Handle the Heat — December 18, 2020 at 11:10 am

      Yay! I hope you love this coffee cake!

  52. #
    Kat — December 24, 2020 at 1:48 pm

    Easy and delicious! Perfect for Christmas or any morning! Yay California walnuts!! Thank you for such a good and dependable recipe!

  53. #
    Ramaa — January 25, 2021 at 5:51 pm

    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.

    • #
      Handle the Heat — January 26, 2021 at 1:02 pm

      So happy to hear this!

  54. #
    Lori — February 14, 2021 at 6:07 am

    Special treat for my Valentine!

  55. #
    Ann — February 14, 2021 at 1:46 pm

    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+.

  56. #
    Joslyn Marie — April 1, 2021 at 10:14 am

    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!

  57. #
    stacey soroka — April 5, 2021 at 2:30 pm

    I just doubled the recipe, mine needed slightly more time, but oh was it worth it, absolutely delicious and moist!

    • #
      Handle the Heat — April 6, 2021 at 8:30 am

      I’m so excited you love this coffee cake, Stacey!

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