Maple Walnut Coffee Cake
Maple Walnut Coffee Cake
A fall flavored twist on a standard coffee cake. The pairing of maple and walnut is classic and helps this coffee cake stand out. B grade maple syrup is a great choice for baking — it’s richer and fuller in flavor than A grade.
KEEP SCREEN ON
Yield: Makes 1 Pan
Ingredients
FOR THE STREUSEL
FOR THE STREUSEL1½ cups light brown sugar
2 tablespoons all-purpose flour
1 tablespoon cinnamon
½ cup unsalted butter, diced, room temperature
1 cup walnuts, chopped
WET INGREDIENTS
½ cup maple syrup½ cup whole milk
1 cup sour cream
2 large eggs
DRY INGREDIENTS
2½ cups all-purpose flour1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
Preparation Method
- Preheat the oven to 350°F on Bake Mode with a rack set on position 3.
- In a medium sized bowl mix the streusel ingredients together by hand until well combined and crumbly and set aside.
- In another medium sized bowl whisk together the wet ingredients until well combined.
- In a large bowl, whisk together the dry ingredients.
- Pour the wet ingredients into the dry and fold together gently just until evenly mixed.
- Spread half of the batter into a sprayed or a greased 9-inch round pan.
- Add half of the streusel, and then cover with the rest of the batter.
- Top with the remaining streusel.
- Place in oven and bake for 25–30 minutes or until a toothpick comes out clean.