Maple Walnut Coffee Cake Recipe

ByElara Stone
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Introduction

This Maple Walnut Coffee Cake is a moist and flavorful treat perfect for breakfast or afternoon tea. With a crunchy walnut streusel and a sweet maple glaze, it combines comforting spices and rich textures for a delightful bite every time.

A close-up of a single square slice of crumb coffee cake on a white plate set on a white marbled surface. The base layer is a light golden cake with visible pieces of nuts and a soft, moist texture. Above the base is a thin, darker brown layer of cinnamon sugar filling with a slight swirl effect. The top layer is a crumbly streusel with a browned, rough texture, and it is drizzled with thin white icing lines that run diagonally across the cake's surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 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
  • 2 cups (254 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea 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
  • 1/2 cup (63 grams) powdered sugar, sifted
  • 2 tablespoons maple syrup

Instructions

  1. Step 1: Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.
  2. Step 2: Make the streusel by combining the light brown sugar, flour, chopped walnuts, ground cinnamon, and melted butter in a small bowl. Use a fork to mix until crumbly. Set aside.
  3. Step 3: In a large bowl, stir together the flour, baking powder, baking soda, salt, brown sugar, and chopped walnuts for the cake.
  4. Step 4: In a medium bowl, whisk together maple syrup, vegetable oil, milk, eggs, and maple extract if using. Stir in the sour cream until combined.
  5. Step 5: Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir until just combined; do not overmix.
  6. Step 6: Spoon half of the batter into the prepared pan and spread evenly. Sprinkle half of the streusel over the batter. Spread the remaining batter over the streusel layer, then sprinkle the remaining streusel on top.
  7. Step 7: Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes in the pan.
  8. Step 8: Prepare the topping by mixing powdered sugar and maple syrup in a small bowl until a thick, pourable icing forms. Drizzle it over the warm cake.
  9. Step 9: Cut the cake into squares and serve warm or at room temperature.

Tips & Variations

  • For an extra crunch, toast the walnuts lightly before adding them to the batter or streusel.
  • You can substitute pecans for walnuts if preferred.
  • If you don’t have maple extract, vanilla extract can be used as a subtle alternative.
  • Use Greek yogurt instead of sour cream for a tangier flavor and slight texture change.

Storage

Store leftover cake in an airtight container at room temperature for up to 4 days. To reheat, warm individual slices briefly in the microwave or oven for a few seconds to bring back that fresh-baked feel.

How to Serve

A close-up of a square piece of crumb cake placed on a white plate, showing three clear layers. The bottom layer is light tan, soft, and spongy with visible small nut pieces. The middle layer is a thin, darker brown, smooth filling swirling through the cake. The top layer is crumbly and golden brown with a rough texture, sprinkled with small cinnamon bits. White icing is drizzled in thin, wavy lines across the top crumb layer. The setting is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure it contains xanthan gum or a similar binder for best results.

Can I prepare the batter in advance?

It’s best to bake the cake shortly after mixing the batter to maintain its texture, but you can prepare the batter the day before and store it tightly covered in the fridge. Bring it to room temperature before baking.

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Maple Walnut Coffee Cake Recipe

★★★★★

4.9 from 51 reviews
  • Author: Elara
  • Total Time: 50 minutes
  • Yield: 9–12 servings 1x
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Description

This Maple Walnut Coffee Cake is a moist, tender cake layered with a crunchy walnut streusel and topped with a sweet maple icing. Perfect for breakfast or an afternoon treat, the rich flavors of maple syrup and toasted walnuts make this recipe irresistibly delicious and comforting.

Ingredients

Scale

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

Cake:

  • 2 cups (254 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea 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 (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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray the bottom of an 8-inch square baking pan with nonstick cooking spray to prevent sticking.
  2. Make the Streusel: In a small bowl, combine the brown sugar, all-purpose flour, finely chopped walnuts, ground cinnamon, and melted butter. Use a fork to mix until the mixture is crumbly. Set this streusel aside for later layering.
  3. Prepare the Dry Ingredients: In a large mixing bowl, stir together the flour, baking powder, baking soda, sea salt, brown sugar, and chopped walnuts for the cake base. These dry ingredients provide the structure and nuttiness to the cake.
  4. Mix the Wet Ingredients: In a medium bowl, whisk together the maple syrup, vegetable oil, whole milk, beaten eggs, and maple extract if using. Stir in the softened sour cream until smoothly combined. This wet mixture adds moisture and rich maple flavor.
  5. Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients, and pour in the wet mixture. Gently stir the batter just until combined, being careful not to overmix to keep the cake tender.
  6. Assemble the Cake: Spoon half of the batter into the prepared pan and smooth it out. Evenly sprinkle half of the streusel over the batter. Then, spread the remaining cake batter on top of the streusel layer. Finally, sprinkle the remaining streusel on the top layer.
  7. Bake the Cake: Place the pan in the oven and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool for 15 minutes in the pan.
  8. Make the Maple Topping: While the cake cools, combine the sifted powdered sugar and maple syrup in a small bowl. Stir until a thick, pourable icing forms.
  9. Finish and Serve: Drizzle the maple icing evenly over the warm coffee cake. Cut into squares and serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 4 days.

Notes

  • For a stronger maple flavor, do not skip the optional maple extract.
  • Ensure the sour cream is at room temperature before mixing to avoid lumps in the batter.
  • The cake can be refrigerated and warmed slightly before serving for best texture.
  • Use fresh, high-quality walnuts and maple syrup for optimal flavor.
  • If you prefer a less sweet topping, adjust the powdered sugar quantity accordingly.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Maple walnut coffee cake, coffee cake recipe, maple syrup cake, walnut dessert, breakfast cake

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