Description
A delightful and easy-to-make Maple Walnut Coffee Cake that’s perfect for any occasion, featuring a moist texture and a golden caramelized topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup chopped walnuts
- 1/2 cup brown sugar (for topping)
- 1/4 cup flour (for topping)
- 1/4 cup butter (for topping)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Cream together the softened butter, sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time.
- Stir in the sour cream and vanilla extract until combined.
- Combine the flour, baking powder, baking soda, salt, and ground cinnamon in a separate bowl.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the chopped walnuts.
- Pour half of the batter into the prepared baking dish.
- Sprinkle half of the streusel topping over the batter.
- Add the remaining batter and top with the rest of the streusel topping.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in the pan before slicing and serving.
Notes
For clean slices, use a serrated knife and allow the cake to cool completely before cutting. This cake can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg