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