Oh, you know those mornings when you just *need* something warm, comforting, and totally delicious with your coffee? That’s exactly when I pull out my go-to Maple Walnut Coffee Cake recipe. It’s not just any coffee cake, though. This one has this absolutely divine, super moist cake base topped with the most incredible maple and walnut streusel. I swear, the aroma that fills my kitchen as it bakes is pure heaven! I remember first making this on a chilly autumn Saturday, and my family practically inhaled it. Seriously, this Maple Walnut Coffee Cake is like a warm hug in cake form, and the best part? It’s surprisingly simple to whip up, making those special mornings (or any morning, really!) even better. You’re going to adore this recipe!
Why You’ll Love This Maple Walnut Coffee Cake
There are so many reasons I keep coming back to this recipe, and I bet you will too!
- Super Easy to Make: Seriously, you can whip this up in no time, even if you’re not a baking whiz.
- Perfect Flavor Combo: The sweet maple and the nutty crunch of walnuts in that streusel? *Chef’s kiss*!
- So Versatile: It’s fantastic for a weekend breakfast or brunch, but honestly, it’s also a perfect little dessert.
- Incredibly Moist Cake: Nobody likes a dry cake, and this one stays wonderfully moist thanks to a few little secrets!
Ingredients for the Perfect Maple Walnut Coffee Cake
Okay, let’s talk ingredients because, honestly, the quality here really makes a difference for our amazing Maple Walnut Coffee Cake! It’s those simple things that create that incredible flavor and texture. Remember, I always say good ingredients make happy cakes!
For the Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (super important for a good crumb!)
- 2 large eggs (room temp is best)
- 1/2 cup milk
- 1 teaspoon vanilla extract
For the Maple Walnut Streusel:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar (adds that lovely caramel depth!)
- 1/4 cup chopped walnuts (I love to toast mine first!)
- 1/4 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon maple extract (for that punch of maple goodness!)
How to Make Maple Walnut Coffee Cake: Step-by-Step
Alright, let’s get down to business! Making this Maple Walnut Coffee Cake is honestly so much fun, and surprisingly straightforward. I’ll walk you through every little step, just like I do when I’m baking it for my family. You’ll see how easy it is to get that perfect, moist crumb tucked under a crunchy, flavorful topping. Just follow along, don’t overmix, and trust your instincts – you’ve got this!
Preparing the Cake Batter
First things first, let’s get that cake base going! Grab a nice big bowl because we’re going to combine all your dry ingredients: the flour, that granulated sugar, baking powder, baking soda, and salt. Give it a good whisk to make sure everything’s happy together. Now, add in your softened butter – and make sure it’s *really* softened, not melted, okay? This is key for that amazing texture! Mix it in until it looks like coarse crumbs. In a separate little bowl, whisk up your eggs, milk, and that lovely vanilla extract. Then, slowly, and I mean *slowly*, add those wet ingredients into the dry. Mix until it’s *just* combined. Seriously, don’t go crazy with the mixing here; we want tender cake, not tough cake!
For those of you who love a really flavorful cake, consider trying the tip from my quick oat bread post and adding a touch of maple syrup to the batter itself. It really boosts that maple flavor!
Crafting the Maple Walnut Streusel
Now for the best part – the topping! This is where all the magic for our Maple Walnut Coffee Cake happens. Grab another bowl and toss in your streusel flour and that packed brown sugar. Oh, the brown sugar adds such a wonderful depth, right? Then, add your chopped walnuts – make sure they’re chopped to a nice, bite-sized piece so you get that crunch in every forkful. Pour in your melted butter and don’t forget those wonderful spices: cinnamon and that potent maple extract. Mix it all up with a fork until it’s crumbly. It should look like delicious little clumps ready to bake!
Assembling and Baking Your Coffee Cake
Okay, pan is greased and floured, oven is preheated to 350°F (175°C) – perfect! Now, pour that gorgeous batter into your prepared 9-inch round cake pan. Try to get it as even as you can. Then, sprinkle that glorious maple walnut streusel all over the top. Just let it fall where it may, you want it nice and generous! Pop that pan into your hot oven and let it bake for about 30 to 35 minutes. How do you know it’s ready? The best test is a wooden skewer or a thin knife inserted right into the center – it should come out clean, with no wet batter clinging to it. Little moist crumbs are totally fine, though! Once it’s baked, let it cool in the pan for about 10 minutes. This helps it set up a bit. Then, very carefully, flip it out onto a wire rack to cool completely. Patience is key here, but oh, is it worth it!
Tips for the Best Maple Walnut Coffee Cake
I’ve learned a few tricks over the years that really elevate this Maple Walnut Coffee Cake from good to absolutely fantastic. It’s the little things, you know? These are the tips I swear by to make sure every slice is pure perfection!
Toast Those Walnuts! Seriously, taking just a few extra minutes to lightly toast your chopped walnuts before mixing them into the streusel makes a world of difference. It brings out their nutty flavor and adds a wonderful depth that you just can’t get otherwise. Just pop them in a dry skillet over medium heat for a few minutes, stirring often, until they’re fragrant.
Room Temperature Everything for the Cake: For that perfectly tender cake crumb, make sure your butter and eggs are at room temperature. I usually pull my butter out an hour or two before I plan to bake, and I’ve learned to keep eggs on the counter overnight if I’m baking first thing. It really helps everything emulsify beautifully.
Don’t Overmix the Batter: I cannot stress this enough! Once you add the wet ingredients to the dry, mix *just* until everything is combined. A few streaks of flour still visible are okay! Overmixing develops the gluten too much, and that’s what leads to a tougher, less tender cake. We want soft and fluffy here!
Adjust Maple Flavor: If you’re a huge maple fan like me, don’t be afraid to add an extra teaspoon of that pure maple syrup directly into the cake batter when you add the milk and vanilla. It really amps up that cozy maple flavor in every bite!
Ingredient Notes and Substitutions for Maple Walnut Coffee Cake
Sometimes you might not have *exactly* what a recipe calls for, and that’s totally okay! For this wonderful Maple Walnut Coffee Cake, most ingredients are pretty standard, but let’s talk about a couple that you might wonder about. If you’re not a fan of walnuts, pecans make a perfectly delicious substitute in the streusel – they have a similar vibe! And if you can’t find maple extract, you can try using a little extra vanilla extract, maybe an extra half teaspoon, and that bit of extra molasses from the brown sugar will help give it some warmth. It won’t be quite the same maple punch, but it’ll still be delicious!
Serving and Storing Your Maple Walnut Coffee Cake
This Maple Walnut Coffee Cake is pure joy served slightly warm, especially with a dollop of whipped cream or a little pat of butter melting into the streusel. It’s also lovely at room temperature! It pairs wonderfully with a hot cup of coffee (obviously!) or even a cozy mug of tea. If you happen to have any leftovers – which is rare in my house! – just wrap it up snugly in plastic wrap or pop it into an airtight container. It should stay deliciously fresh on the counter for about 2-3 days. Honestly though, this coffee cake is so good, you’ll probably want to savor every last crumb right away anyway!
Frequently Asked Questions about Maple Walnut Coffee Cake
Got questions about whipping up this deliciousness? I’ve got you covered!
Can I make this Maple Walnut Coffee Cake ahead of time?
Absolutely! You can bake this coffee cake a day in advance and store it, well-wrapped, at room temperature. It’s still amazing the next day, and honestly, sometimes tastes even better!
What kind of walnuts are best for this coffee cake?
I really prefer using toasted walnuts; they just have a richer, nuttier flavor that complements the maple so beautifully. But regular chopped walnuts will still be absolutely delicious if you’re short on time!
How do I know when my coffee cake is done baking?
Easy peasy! When your kitchen smells amazing and the top looks golden brown, gently insert a toothpick or a thin knife into the center. If it comes out clean or with just a few moist crumbs, it’s ready to go!
Can I freeze this Maple Walnut Coffee Cake?
You sure can! Once it’s completely cooled, wrap that amazing Maple Walnut Coffee Cake tightly in plastic wrap, then again in foil, and it should keep well in the freezer for about 2-3 months. Just thaw it overnight on the counter when you’re ready to enjoy!
Estimated Nutritional Information
Just a heads-up, the nutritional info for this Maple Walnut Coffee Cake is an estimate, because, well, baking is a little more art than exact science sometimes! These numbers can totally change depending on the exact brands you use or any little tweaks you make. This is based on about 8 servings.
- Calories: ~350
- Fat: ~18g
- Protein: ~4g
- Carbohydrates: ~45g
- Sugar: ~30g
Maple Walnut Coffee Cake
- Total Time: 55 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist coffee cake with a maple and walnut streusel topping.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- For the Streusel:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup chopped walnuts
- 1/4 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon maple extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Add the softened butter and mix until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the eggs, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared cake pan.
- In a medium bowl, combine the streusel ingredients: flour, brown sugar, walnuts, melted butter, cinnamon, and maple extract. Mix until well combined.
- Sprinkle the streusel evenly over the cake batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For a stronger maple flavor, you can add 1 tablespoon of pure maple syrup to the cake batter.
- Ensure your butter is at room temperature for the cake batter for best results.
- Toast the walnuts lightly before chopping for enhanced flavor.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: maple walnut coffee cake, coffee cake recipe, streusel cake, walnut cake, maple cake, breakfast cake, dessert recipe