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 (room temperature)

Topping

• 1/2 cup (63 grams) powdered sugar, sifted
• 2 tablespoons maple syrup

Instructions

Streusel

1. 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

1. Heat oven to 350 degrees F. Spray the bottom of an 8 inch square pan with nonstick cooking spray.
2. In a large bowl, stir together the flour, baking powder, baking soda, salt, brown sugar and walnuts.
3. 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.
4. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
5. 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.
6. Bake for 35 minutes, or until a wooden pick inserted in the center comes out clean. Cool for 15 minutes.

Topping

1. 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.
2. Store leftovers, covered (room temperature for up to 4 days.

Attribution

Recipe and photo used with permission from: California Walnuts
Recipe by Handle the Heat