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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
