Maple Walnut Streusel Coffee Cake
Indulge in the cozy flavors of fall with this Maple Walnut Streusel Coffee Cake, a delightful homemade treat that's perfect for breakfast, brunch, or an afternoon coffee break. Featuring a tender, buttery cake infused with pure maple syrup and layered with a rich cinnamon-walnut filling, this recipe delivers both warmth and sweetness in every bite. A golden streusel topping made with chopped walnuts and hints of cinnamon adds the perfect crunchy finish, creating a harmonious balance of textures. Easy to prepare in under an hour, this coffee cake is ideal for casual gatherings, holiday mornings, or simply satisfying your sweet tooth. Pair it with a steaming cup of coffee or tea for the ultimate comforting experience.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 2 Large eggs
- 0.75 cup Milk
- 0.5 cup Pure maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Brown sugar, packed
- 1 teaspoon Ground cinnamon
- 1 cup Chopped walnuts
- 0.25 cup All-purpose flour (for streusel topping)
- 0.25 cup Unsalted butter, cold and cubed (for streusel topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
In a medium mixing bowl, whisk together 2 cups of all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and eggs until smooth. Add the milk, maple syrup, and vanilla extract, and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
In a separate small bowl, prepare the filling by combining the brown sugar, ground cinnamon, and 1/2 cup of the chopped walnuts. Set aside.
Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle the maple-cinnamon-walnut filling over the batter. Top with the remaining cake batter and spread it to cover the filling.
To make the streusel topping, combine the remaining 1/2 cup walnuts, 1/4 cup flour, and 1 teaspoon of cinnamon in a bowl. Add the cold, cubed butter and use a fork or pastry cutter to mix until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the top of the cake.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool for 15 minutes in the pan before slicing and serving.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 48.8 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 194 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
