Maple Walnut Coffee Cake
Ingredients
Streusel
- 1/2 cup light brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup finely chopped California walnuts
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
Coffee Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup light brown sugar
- 1/2 cup chopped California walnuts
- 1/2 cup maple syrup
- 1/2 cup vegetable oil
- 1/4 cup whole milk
- 2 large eggs, beaten
- 1 teaspoon maple extract (optional)
- 8 ounces sour cream, at room temperature
Topping
- 1/2 cup (63 grams) powdered sugar, sifted
- 2 tablespoons maple syrup
Instructions
Streusel
- In a small bowl combine brown sugar, flour, walnuts and ground cinnamon, and whisk together using a fork. Use the fork to stir while you pour in the melted butter until a crumb-like texture forms. Break up any large crumbs with the fork.
Coffee Cake
- Heat oven to 350 degrees F. Spray the bottom of an 8 inch square pan with nonstick cooking spray.
- 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, vegetable oil, milk, eggs and maple extract, if desired. Stir the sour cream into the wet ingredients until combined.
- 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 wooden pick inserted in the center comes out clean. Cool for 15 minutes.
Topping
- In a small bowl combine the powdered sugar and maple syrup until a thick, pourable icing forms. Drizzle icing over the warm cake. Cut into squares and serve.
- Store leftovers, covered, at room temperature for up to 4 days.
Attribution
Recipe and photo used with permission from:
California Walnuts
Recipe by Handle the Heat
