• Sheila Brant

Maple Walnut Coffee Cake

Updated: Apr 6

Save this recipe now. Really! It is our go-to coffee cake. Made with pure Brantview Farms Maple sugar, syrup and walnuts, this Maple Walnut Coffee Cake is rich, delicious and moist. It has a sweet streusel in the middle and on top. While it has a few steps to prepare, it is worth the time! Try it with coffee or tea and serve it as your next dessert. We receive many comments on this fabulous coffee cake.

Ingredients:


Streusel

1/2 cup pure Brantview Farms Maple sugar

1/4 cup flour

1/4 cup finely chopped Brantview Farms Maple walnuts

1/2 tsp ground cinnamon

3 T unsalted butter, melted


Cake Batter

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup pure Brantview Farms Maple sugar

1/2 cup finely chopped Brantview Farms Maple walnuts

1/2 cup pure Brantview Farms Maple syrup

1/2 cup vegetable oil

1/4 cup milk

2 large eggs, beaten

1 tsp maple extract (optional)

8 oz. sour cream


Topping

1/2 cup powdered sugar

3 T pure Brantview Farms Maple syrup


A 9x9 silver metal cake pan with a brown and nutty cake sits with shiny glaze icing drizzled atop.
Maple Walnut Coffee Cake fresh from the oven!

Directions:

Preheat oven to 350 degrees. Grease an 8x8 or 9x9 cake pan with nonstick cooking spray.

Combine in a small bowl the streusel ingredients with fork until crumbly.

In a large bowl mix dry ingredients of cake batter. In a smaller bowl combine the wet ingredients: syrup, oil, milk, eggs and extract. Stir the sour cream in last.

Make a well in the dry ingredients bowl and pour in the wet ingredients. Stir until just combined.


Spoon half of cake batter into greased pan, followed by 1/2 of streusel crumb mix, layering. Top with remaining batter, then streusel. Place in oven for 35 minutes or until toothpick inserted comes out clean. Cool for 15 minutes.


In a small bowl combine the powdered sugar and syrup until thick but drizzling consistency. Drizzle over warm cake and cut into squares to serve. Cake can be stored at room temperature for up to 4 days. Recipe can be doubled for a 9x13 pan baked at 45 minutes. The maple extract is OPTIONAL but does add a more intense maple flavor.


Original recipe from handletheheat.com

A single piece of brown, nutty cake sits on a white plate. The cake is topped with a sugary glaze that is light brown in color.
Maple Walnut Coffee Cake

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