The aroma of freshly baked coffee cake is one of the most tempting and welcoming smells that can fill a house. Just imagine a warm slice of sweet, moist and fluffy cake bursting with fall-inspired flavors of maple and walnut, topped with a crisp layer of cinnamon streusel – it’s simply irresistible. With this Maple-Walnut Streusel Coffee Cake recipe, I am going to show you how you can create this delicious treat in the comfort of your own kitchen.
You don’t need to be an expert baker to whip up this masterpiece. This cake recipe is quick, easy, and perfect for your morning coffee or as a sweet treat to share with family and friends. By combining the right amounts of flour, eggs, salt, baking soda, baking powder, vanilla extract, light brown sugar, dark brown sugar, maple syrup, butter, walnuts, and cinnamon in just the right way. You’ll have people lining up outside your kitchen just by smelling the aroma of this enticing cake.
This Maple-Walnut Streusel Coffee Cake recipe is versatile enough to accommodate different variations to suit your individual preferences while retaining its unique taste. Trust me when I say your taste buds will not regret trying out this recipe.
So why not head over to your kitchen right now and begin preparing for a delicious morning treat? With my easy-to-follow instructions detailed below in this article, you won’t believe how simple it is to bake a perfectly moist and fluffy Maple-Walnut Streusel Coffee Cake.
Why You’ll Love This Recipe
Are you looking for a coffee cake recipe that will make your mornings more enjoyable? Look no further than this maple-walnut streusel coffee cake recipe! This deliciously moist coffee cake is the perfect addition to your morning cup of joe.
What sets this coffee cake apart from others is its mouth-watering maple-walnut streusel topping. The streusel is made from a mixture of flour, sugar, cinnamon, and chopped walnuts, giving it a lovely texture and irresistible flavor. The maple syrup used in the recipe adds an extra layer of complexity to the flavor profile and takes the taste to a whole new level.
One thing you’ll love about this recipe is its versatility. It’s perfect for a weekend brunch, but can also be enjoyed as an afternoon treat or pre-dinner dessert. Additionally, it’s easy to make and doesn’t require any complicated techniques or hard-to-find ingredients.
Another reason why you’ll love this coffee cake is its light and fluffy texture. The sour cream used in the recipe ensures that the cake stays moist while baking, resulting in a perfectly tender crumb. The use of both light and dark brown sugars also contributes to this moistness while adding depth and complexity to the flavor.
Finally, not only is this coffee cake bursting with fall-inspired flavors, but it’s also incredibly adaptable. You can easily make substitutions or variations according to your personal taste preferences. For example, you can swap out walnuts for pecans or almonds, add in some apple chunks or even mashed bananas to create a banana-walnut version of this delectable treat.
Overall, this maple-walnut streusel coffee cake recipe is sure to become a staple in your baking repertoire. With its quick and easy preparation time, delicious flavor combinations, and moist, fluffy texture- there really is no reason not to try it out today!
- Cake Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup dark brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
1/2 cup maple syrup
Walnut Streusel Topping
- 1 and1/2 cups all-purpose flour
- 3/4 cup chopped walnuts
- 3/4 cup light brown sugar, packed
- 3/4 cup unsalted butter, softened
- 2 teaspoons cinnamon
- Icing sugar (powdered sugar) – for dusting
- Packed light brown sugar – for flavor and glaze color.
- Maple syrup – for maple flavor.
- Pure vanilla extract – brings out flavor notes.
- Finely chopped walnuts – for texture and nutty flavor.
The Recipe How-To
To create this maple-walnut streusel coffee cake, you need to mix the batter first. In a bowl, stir together 2 cups of all-purpose flour; 1 teaspoon each of baking powder and baking soda; and 1/2 teaspoon of salt.
In another larger bowl, use an electric mixer to beat 1/2 cup of unsalted butter, softened until creamy. Add in 3/4 cup of packed light brown sugar and 1/4 cup of dark brown sugar until the mixture becomes fluffy. Add in 2 large eggs and 1 teaspoon of vanilla extract, continuing to beat well after each addition.
At a low speed, alternately add in the dry ingredients and remaining wet ingredients – 1 cup of sour cream, plus 1/2 cup of maple syrup or maple-flavored coffee, cooled until all ingredients are mixed. Make sure not to overmix.
Making the streusel
For this cake, we’re making a delicious walnut streusel with cinnamon flavors. In a medium bowl, combine 1/2 cup chopped walnuts; 2 tablespoons all-purpose flour; and a mix of 1/4 cup each of packed light brown sugar and dark brown sugar, plus 1 teaspoon of cinnamon.
Add about 4 tablespoons unsalted butter, melted, stirring well to combine. The resulting mixture should be crumbly with no large clumps. Set aside.
Assembling and baking the cake
Preheat your oven to 350°F (180°C). Grease an 8-inch or 9-inch square pan with parchment paper.
Pour half the batter into the prepared pan and smooth it out so it is even across its surface. Then sprinkle half of your walnut streusel onto the batter.
Now pour on the remaining batter on top – this layer will be thinner, but try to make sure it covers up the walnut streusel layer completely.
Finally, sprinkle the remaining walnut streusel over the top of the batter. Bake for about 40-45 minutes, or until a toothpick comes out clean when inserted.
Remove the pan from the oven and let it cool on a wire rack for at least 10 minutes before slicing it up into individual servings. Serve your maple-walnut streusel coffee cake warm or at room temperature.
Store this coffee cake in an airtight container at room temperature for up to three days. You can store it in the fridge for up to five days too. Just microwave each slice of cake for about 10 to 15 seconds before serving to keep them moist and light.
Enjoy your maple-walnut streusel coffee cake with a cup of hot brown sugar and walnut coffee for breakfast or dessert – this is truly one delicious fall-inspired recipe you won’t forget!
Substitutions and Variations
When it comes to baking, sometimes you need to make substitutions based on your personal taste or dietary restrictions. Here are some ideas for how you can switch up the ingredients in this maple-walnut streusel coffee cake recipe:
– Gluten-free: To make this recipe gluten-free, swap out the regular all-purpose flour for a gluten-free flour blend. You can usually find these at your local grocery store or online. Just make sure the blend you choose has xanthan gum included, as it helps to bind everything together.
– Dairy-free: If you’re lactose intolerant or following a vegan diet, you can use non-dairy butter (like coconut oil) and non-dairy sour cream instead of the regular versions. You may also want to use a non-dairy milk instead of the cow’s milk used in the recipe.
– Nut-free: If you or someone you’re baking for has a nut allergy, simply omit the walnuts from both the cake batter and the streusel topping. You could add in some chocolate chips or dried fruit for extra texture.
– Apple-cinnamon: For a fall-inspired twist on this recipe, try swapping out the maple syrup in both the cake batter and streusel topping for unsweetened applesauce. Add in 1-2 teaspoons of ground cinnamon to really bring out those autumn flavors.
– Banana-walnut: If you’re a fan of banana bread, try adding 1 cup of mashed ripe bananas into the cake batter for a banana-walnut coffee cake. You could also sprinkle some extra chopped walnuts on top of the streusel topping.
No matter which variation you choose, this coffee cake is sure to be a hit at any brunch or gathering.
Serving and Pairing
Maple-Walnut Streusel Coffee Cake is a crowd-pleasing dessert that can be served in many ways. This cake is perfect for breakfast or brunch, but also makes a delicious after-dinner dessert. The moist, light, and fluffy texture of the cake is bursting with fall-inspired flavors that make it an all-time favorite.
To make this cake the center of attention at your table, serve it alongside a steaming hot cup of coffee. The sweetness of the maple syrup and dark brown sugar in the recipe pairs perfectly with the bitterness of black coffee, creating a perfect balance of flavors. For a more indulgent pairing, try serving a slice of Maple-Walnut Streusel Coffee Cake with an espresso or latte.
If you’re looking to take your coffee and cake pairing game up a notch, bake up some Banana Walnut Streusel Coffee Cake and set both cakes out on the table. Not only do they share similar ingredients such as flour and baking soda, but they have unique characteristics that work well together in flavor profiles.
If you’re not in the mood for coffee but still want something refreshing to pair with this cake, try serving it with a tall glass of cold milk. The sweetness of the maple syrup will cut through the milk’s creaminess for a satisfying treat that will leave you wanting more.
In conclusion, Maple-Walnut Streusel Coffee Cake is a versatile dessert that can be served in many ways. Whether accompanied by coffee or milk, this cake is sure to impress and delight all who indulge in its moist and flavorful nature.
Make-Ahead, Storing and Reheating
So, you’ve made your scrumptious Maple-Walnut Streusel Coffee Cake following the recipe How-To and it has turned out perfectly moist and light, fluffy bursting with fall-inspired flavors. Now, you must be wondering what’s the best way to store and reheat this cake for later consumption or pre-making for gatherings or busy mornings.
Fortunately, this cake is great for making ahead of time. You can store it covered, at room temperature, or in the refrigerator for up to three days. To reheat the cake, slice it into serving sizes and warm it in the microwave for 10-15 seconds or pop them in a preheated oven at 350°F (180°C) for about 5 minutes until they’re heated through.
If you’re looking to enjoy this coffee cake longer or want to keep it fresh for an extended period, then freezing is your best bet. Simply wrap tightly with plastic wrap then tinfoil before placing it into the freezer. When you’re ready to eat it again, defrost the Maple-Walnut Streusel Coffee Cake in the fridge overnight and follow the above reheating process before serving.
One tip I have for storing this cake is to keep it separate from strong odors as cakes can quickly absorb them. For instance, try to avoid storing garlic or onions in the same container as your coffee cake.
So go ahead, make this Maple-Walnut Streusel Coffee Cake perfect for coffee mornings, post-dinner dessert or maybe even Thanksgiving morning with friends and family! It’s easy to make-ahead and store– so bake a batch without any worries!
Tips for Perfect Results
Making the perfect coffee cake takes more than just following the recipe. Here are some tips to help you achieve a moist, light and fluffy Walnut-Streusel Maple Coffee Cake:
Firstly, when measuring flour, it is important to spoon the flour into the measuring cup and level off with a knife. This will ensure accuracy in the amount of flour used and avoid over-measuring which can result in dry and dense cake.
Secondly, use room temperature ingredients where specified in the recipe. Cold butter will not blend well with other ingredients and can lead to clumpy batter while cold eggs may not incorporate air as effectively.
When making the maple-walnut streusel, make sure to combine FLOUR, Walnuts and Cinnamon first before adding melted BUTTER. Mixing all together at once may result in clumps of dry flour in your streusel so it’s important to mix one ingredient at a time.
The mixture should be crumbly but hold its shape when you press it together with your fingers. If it doesn’t hold shape, add extra flour by tablespoonfuls. And if it’s too dry and won’t clump together, drizzle some melted butter or water.
To make a perfectly baked cake, preheat the oven fully before placing it inside. To test if the cake is cooked properly, insert a toothpick in the center of the cake; if it comes out clean without any crumbs then it’s fully cooked.
And finally, let your cake rest before slicing into it. While it may be tempting to cut into that scrumptious-smelling deliciousness right away, letting the cake cool for several minutes helps set up its structure – this helps reduce any crumbling that could happen during cutting.
By following these tips and tricks, your Walnut-Streusel Maple Coffee Cake will turn out just as appetizing as those pictured in cookbooks or seen online. So bring out your inner Betty Crocker and make a coffee cake that will leave you and your guests wanting more!
This Maple-Walnut Streusel Coffee Cake recipe is one of the most delicious and fall-inspired coffee cakes you will ever make. It’s a simple recipe that promises to impress your family and friends with its moist and fluffy texture and bursting flavors.
With its quick and easy preparation, everyone can make this cake, even those without any baking experience. The recipe ingredients are easy to find at any grocery store, and the substitutions and variations provided give you endless options for personalizing this cake to suit your taste.
Overall, this coffee cake is perfect for breakfast or as an afternoon snack with a cup of coffee, tea or milk. You can store it for a few days in the refrigerator, but let me tell you – once you make it, it won’t last long on your kitchen counter before being devoured.
So why not try this Maple-Walnut Streusel Coffee Cake recipe today? Bet you’ll love it!
Maple-Walnut Streusel Coffee Cake Recipe
- 1 1/4 cups packed light brown sugar or 1 1/4 cups dark brown sugar
- 3/4 cup flour
- 1/2 cup cold butter, cut in small pieces
- 2 teaspoons cinnamon
- 1 cup walnuts, coarsely chopped (you can toast them too, if desired)
- 1 1/2 cups butter, softened
- 1 1/2 cups maple syrup
- 1/2 cup packed light brown sugar or 1/2 cup dark brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 7 large eggs, at room temperature
- 4 1/2 cups flour
- Preheat oven to 325*F.
- Lightly grease 10" tube pan.
- STREUSEL: In a medium bowl, combine the brown sugar, flour, butter, and cinnamon with a fork until crumbly.
- Stir in the walnuts.
- POUNDCAKE: Using an electric mixer on high speed, cream together the butter, pancake syrup, brown sugar, vanilla, baking powder, baking soda, and salt in a large bowl until well blended (the mixture will look curdled).
- Add the eggs, one at a time, blending well after each addition (the mixture will still look curdled).
- With the mixer on low speed, gradually add the flour, beating just until blended and smooth.
- Spoon 1/2 the batter into the prepared pan; sprinkle with 1/2 the streusel.
- Cover with remaining batter and streusel.
- Bake for 75-85 minutes, or until a toothpick inserted in the center comes out with moist crumbs clinging to it.
- Cool in pan on a wire rack for 15 minutes; loosen edges of cake from sides of pan.
- Carefully invert onto a wire rack; cool completely.
- Store wrapped airtight at room temperature for up to 3 days.