MAPLE WALNUT COFFEE CAKE
This delicious maple walnut coffee cake is a good idea anytime. It’s great to serve for breakfast, brunch, or as a dessert. It’s a very simple cake to prepare and full of flavor. We love the combination of walnuts with the maple syrup. If you need a smaller cake for gathering, this is the perfect one to serve.
Ingredients Needed for this Maple Walnut Coffee Cake:
All-purpose flour
Brown sugar
Chopped walnuts
Baking powder
Baking soda
Maple syrup
Melted butter
Heavy whipping cream
Eggs, beaten
Sour cream
Powdered sugar
Recipe Notes: You could certainly replace the walnuts with pecans in this recipe. I have never doubled this recipe and we’ve never frozen it.
If you like this cake, you may want to try our Honey Bun Cake. It’s a super simple cake that starts with a cake mix. It’s one of our most popular desserts for a reason!
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Maple Walnut Coffee Cake
Ingredients
- 2 cups of all- purpose flour
- 1/2 cup of brown sugar
- 1/2 cup of chopped walnuts
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/2 cup of real maple syrup
- 1/2 cup of melted butter
- 1/4 cup of heavy whipping cream
- 2 eggs beaten
- 1/2 cup of sour cream
Topping
- 1/2 cup of brown sugar
- 1/4 cup of all-purpose flour
- 1/4 cup of chopped walnuts
- 2 tablespoons of butter melted
- 1 tablespoon of maple syrup
Glaze
- 1/2 cup of powdered sugar
- 1 tablespoon of maple syrup
- 2-3 tablespoons of heavy whipping cream
Instructions
- Preheat oven to 350 degrees. Grease an 8X8 baking pan. In a large bowl stir together flour, baking powder, and soda, brown sugar, and walnuts. In another bowl mix together beaten eggs, syrup, butter, whipping cream, and sour cream.
- Stir wet mixture into dry ingredients. Pour into the baking pan.
- Mix all topping ingredients together and sprinkle over the cake.
- Bake for 30-35 minutes until cake tests done. Let the cake completely cool.
- Mix together glaze ingredients and drizzle over cake.
Notes
Don’t forget to pin our Maple Walnut Coffee Cake:
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Could i use half and half instead of heavy cream. It sounds and looks delicious.
Also, can I double the recipe for a 9×13 pan?
Hi Wendy, I wish I could say but I’ve never doubled it or used half and half. I think it would work fine but can’t say for certain. Good luck!!
This recipe is definitely one I will have to bake.. I laughed at the person saying there isn’t any coffee in it.. I now live in Australia.. It would be called a Tea Cake here.. It took me a long time to think Tea Cake is same as a Coffee Cake.. You have it with Coffee or Tea.. I do love your recipes, even though I am originally from Upstate NY.. So pleased I am on your site.
HA! That was a new one for me, I’ve never thought a coffee cake should have coffee in it. We’re thrilled you’re enjoying our site!! Thank you so much.
I haven’t made this yet, but it’s sounds amazing, especially now that it’s fall! Love all your recipes, Ladies! Thanks so much!!! ….Cindy
Thank you Cindy!! We hope you love it!
there is no coffee in it
A coffee cake is a smaller cake that more than likely has a streusel topping and is to be enjoyed with a cup of coffee. It has nothing to do with having coffee in the ingredients.
I baked this for the specified amount of time at the correct temperature and it was raw. Baked it an additional 10 min and increased the temp. Haven’t tasted it yet but wondering if the temp or baking time is incorrect??
Hi Melody, this is an 8X8 coffee cake; there should be no reason it should be raw after 35 minutes of baking at 350. However, all ovens cook differently, and you should always bake it till it is no longer raw. Thanks!
Thanks
Love your receipts !
This sounds delicious. I was wondering if the recipe could be doubled and baked in a larger pan. I know that this size wouldn’t last very long. Thanks for the recipe.
I’ve never doubled it but I see no reason why you couldn’t! Thanks!