Filed Under: cake | Dessert

Maple Walnut Coffee Cake

Recipe By Tessa Arias
  |  
November 11th, 2016
4.74 from 15 votes
4.74 from 15 votes

Maple Walnut Coffee Cake is perfectly moist, light, and fluffy while bursting with fall-inspired flavors. Quick and easy recipe, no mixer required!

Yield: 6 servings

Prep Time: 20 minutes

Cook: 35 minutes

We LOVED this coffee cake! Super quick & easy to make, no mixer required!

This post is sponsored by The California Walnut Board. All opinions provided are my own. Thanks for supporting me in working with brands I love to bring you new recipes!

Tessa's Recipe Rundown...

Taste: Like the perfect fall breakfast or afternoon treat! Without the maple extract, the maple flavor is very mild so if you want a bolder more intense maple flavor definitely use the extract.
Texture: Ultra moist, light, and fluffy with a nice crunchy from the walnuts and streusel.
Ease: Super quick and easy, you don’t even need a mixer!
Pros: Simple and scrumptious fall treat.
Cons: None!
Would I make this again? Absolutely. It would be perfect for serving to your holiday guests!

This post is sponsored by The California Walnut Board. All opinions provided are my own. Thanks for supporting me in working with brands I love to bring you new recipes!

It’s still SO hot here in Phoenix that the only way I can make it feel like fall is by baking fall treats and lighting every fall candle around the house.

Maple Walnut Coffee Cake is perfectly moist, light, and fluffy while bursting with fall-inspired flavors. Quick and easy recipe, no mixer required!

No candle smells quite as delightful as this Maple Walnut Coffee Cake did while it was baking, though!

I was thrilled when The California Walnut Board reached out to ask if I’d be interested in creating new recipes utilizing walnuts over the coming months. I jumped on the opportunity and was so excited when a 3-pound bag of walnuts showed up on my door step.

Side note: the deliveryman probably thinks I’m insane with the strange food and kitchen packages I’m always getting!

Since it arrived in October I was excited to create a recipe inspired by the flavors of fall. I already have a few apple and pumpkin recipes that I’ve shared,  so I wanted my first walnut recipe of the season to be a little more unique.

Maple Walnut Coffee Cake is perfectly moist, light, and fluffy while bursting with fall-inspired flavors. Quick and easy recipe, no mixer required!

Then I remembered how much I love the flavor combination of maple and walnuts and I was off to the kitchen! This coffee cake is nutty, sweet, and richly complex. YUM.

I love this Maple Walnut Coffee Cake not just because it’s super simple and easy to make, but also because it’s perfect for breakfast, brunch, or an afternoon snack.

It stays nice and moist for days, too, making it perfect for when you are hosting friends and family for the holidays! I find coffee cake is always a crowd pleaser, so you really can’t go wrong with this recipe.

This post is sponsored by The California Walnut Board. All opinions provided are my own. Thanks for supporting me in working with brands I love to bring you new recipes!

4.74 from 15 votes

How to make
Maple Walnut Coffee Cake

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Maple Walnut Coffee Cake is perfectly moist, light, and fluffy while bursting with fall-inspired flavors. Quick and easy recipe, no mixer required!

Ingredients

Streusel:

  • 1/2 cup (100 grams) light brown sugar
  • 1/4 cup (32 grams) all-purpose flour
  • 1/4 cup (27 grams) finely chopped California walnuts
  • 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) chopped California walnuts
  • 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

Directions

  1. Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

Make the streusel:

  1. In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

Make the cake:

  1. In a large bowl, stir together the flour, baking powder, baking soda, salt, brown sugar, and walnuts. In a small 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.
  2. 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.
  3. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.

Make the topping:

  1. 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.

Recipe Notes

This recipe can be easily doubled and baked in a 9-by-13-inch baking pan for 45 minutes. The maple extract is optional, but adds a more intense maple flavor to this cake.
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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