Maple Nut Coffee Cake
You're about to discover the delight of baking your own Maple Nut Coffee Cake. Imagine the sweet, comforting aroma filling your kitchen. You'll be mixing, baking, and finally, savoring this delectable treat.
Ingredients
Streusel:
- 1/2 cup 100 grams light brown sugar
- 1/4 cup 32 grams all-purpose flour
- 1/4 cup 27 grams California walnuts, finely chopped
- 1/2 teaspoon ground cinnamon
- 3 tablespoons 43 grams unsalted butter, melted
Coffee Cake:
- 2 cups 254 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup 100 grams light brown sugar
- 1/2 cup 54 grams California walnuts, chopped
- 1/2 cup 170 grams maple syrup
- 1/2 cup 100 grams vegetable oil
- 1/4 cup whole milk
- 2 large eggs beaten
- 1 teaspoon maple extract optional
- 8 ounces 227 grams sour cream, at room temperature
Topping:
- 1/2 cup 63 grams powdered sugar, sifted
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.
Make the streusel:
- In a small bowl, combine all of the streusel ingredients with a fork until crumbly.
Make the cake:
- In a large bowl, stir together the flour, baking powder, baking soda, salt, brown sugar, and walnuts. In a medium bowl, stir together the maple syrup, oil, milk, eggs, and maple extract. Stir in the sour cream. 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 toothpick inserted in the center comes out clean. Cool for 15 minutes.
Make the topping:
- In a small bowl, combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.