The Maple Walnut Coffee Cake is a rich, buttery, and nutty delight that perfectly pairs with a morning cup of coffee or an afternoon tea. This soft and moist cake is infused with warm maple flavor, crunchy walnuts, and topped with a delightful streusel and maple glaze.
The best part? It’s easy to make at home with simple ingredients, and it stays moist for days. Whether you’re baking for a cozy weekend brunch, a holiday gathering, or just because, this cake will be a crowd favorite!
Let’s get started!
What You’ll Need
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup pure maple syrup
- ½ cup sour cream or Greek yogurt
- ½ cup whole milk
- ¾ cup chopped walnuts
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 3 tablespoons cold unsalted butter, cubed
- ½ cup chopped walnuts
For the Maple Glaze:
- ¾ cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 teaspoons milk (to thin, if needed)
Tools:
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 9-inch round or square cake pan
- Toothpick for testing
- Wire rack for cooling
Pro Tips
- Use real maple syrup. Avoid artificial syrups for the best flavor.
- Don’t overmix the batter. This keeps the cake soft and fluffy.
- Toast the walnuts for extra depth of flavor and crunch.
- Let the cake cool completely before adding the glaze to prevent melting.
- For a richer taste, use full-fat sour cream or Greek yogurt.
Substitutions and Variations
- Dairy-Free Version: Use coconut oil instead of butter and almond milk instead of whole milk.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Extra Nutty Flavor: Swap walnuts for pecans or mix both for variety.
- Cinnamon Maple Twist: Add an extra teaspoon of cinnamon for a warmer flavor profile.
How to Make It
1. Prepare the Streusel Topping
In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture becomes crumbly. Stir in the chopped walnuts and set aside.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugars
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and maple syrup.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with sour cream and milk. Mix until just combined—don’t overmix! Gently fold in the chopped walnuts.
5. Assemble the Cake
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan. Pour the batter into the pan and spread it evenly. Sprinkle the streusel topping evenly over the batter.
6. Bake to Perfection
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Drizzle with Maple Glaze
While the cake is cooling, whisk together the powdered sugar and maple syrup until smooth. Add milk, if needed, to reach a drizzling consistency. Drizzle over the cooled cake for a sweet and decadent finish.
Leftovers and Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to a week—warm before serving.
- Freezer: Freeze for up to 3 months and thaw overnight in the fridge before serving.
Conclusion
The Maple Walnut Coffee Cake is a delicious combination of nutty crunch, warm maple sweetness, and buttery softness. Whether you’re enjoying it for breakfast, as a snack, or as a holiday treat, this cake is a guaranteed hit.
Give this recipe a try and let me know how it turned out! Did you add any fun twists? Happy baking! 
