• Sheila Brant

Maple Walnut Coffee Cake



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


1/2 cup powdered sugar

3 T pure Brantview Farms Maple syrup

Maple Walnut Coffee Cake fresh from the oven!


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

Maple Walnut Coffee Cake

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