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a slice of maple walnut coffee cake on a plate, ready to serve
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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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 9 large or 16 small slices
Author Tessa Arias

Ingredients

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 (59 grams) 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

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

*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 recipe can be easily doubled and baked in a 9-by-13-inch baking pan for 45 minutes.