Maple-Walnut Streusel Coffee Cake Recipe ๐๐ฅฎ
Description: From my mother’s collection–she is a fabulous baker and cook. Everyone who samples her cake wants the recipe–here it is! A heavy, rich pound-type cake that is also good toasted and slathered with butter.
Cook Time: 1 hour 15 minutes
Prep Time: 25 minutes
Total Time: 1 hour 40 minutes
Servings: 24 slices
Ingredients:
| For Streusel: | |
|---|---|
| 1 1/4 cups light brown sugar | ๐ฌ |
| 3/4 cup dark brown sugar | ๐ฌ |
| 1/2 cup flour | ๐พ |
| 2 tablespoons butter, softened | ๐ง |
| 1 teaspoon ground cinnamon | ๐ |
| 1 1/2 cups chopped walnuts | ๐ฐ |
| For Poundcake: | |
|---|---|
| 1 cup butter, softened | ๐ง |
| 1 1/2 cups maple syrup | ๐ |
| 1 cup light brown sugar | ๐ฌ |
| 2 teaspoons vanilla extract | ๐ผ |
| 1 teaspoon baking powder | ๐ง |
| 1/2 teaspoon baking soda | ๐ง |
| 1/2 teaspoon salt | ๐ง |
| 7 large eggs | ๐ฅ |
| 4 1/2 cups flour | ๐พ |
Instructions:
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Preheat oven to 325ยฐF (165ยฐC). Lightly grease a 10-inch tube pan with butter or cooking spray.
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Prepare the Streusel: In a medium bowl, combine the light brown sugar, dark brown sugar, flour, softened butter, and ground cinnamon. Use a fork to mix until the mixture is crumbly and resembles coarse sand. Stir in the chopped walnuts. Set aside.
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Prepare the Poundcake Batter: In a large bowl, using an electric mixer on high speed, cream together the softened butter, maple syrup, light brown sugar, vanilla extract, baking powder, baking soda, and salt until well blended. The mixture may look slightly curdled, which is normal.
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Add Eggs: Add the eggs, one at a time, beating well after each addition. The mixture will still look slightly curdled, but don’t worry, it will come together.
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Gradually Add Flour: With the mixer on low speed, gradually add the flour to the wet ingredients. Mix just until the flour is incorporated and the batter is smooth. Be careful not to overmix.
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Layering the Batter and Streusel:
- Spoon half of the poundcake batter into the prepared tube pan.
- Sprinkle half of the streusel mixture evenly over the batter.
- Add the remaining batter on top, spreading it evenly in the pan.
- Finish by sprinkling the rest of the streusel over the top of the batter.
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Bake the Coffee Cake: Place the filled tube pan in the preheated oven and bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it. The top should be golden brown and the cake should spring back when lightly touched.
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Cooling and Serving:
- Once baked, remove the coffee cake from the oven and allow it to cool in the pan on a wire rack for 15 minutes.
- After 15 minutes, carefully loosen the edges of the cake from the sides of the pan using a knife.
- Invert the cake onto a wire rack to cool completely.
- Once completely cooled, slice the Maple-Walnut Streusel Coffee Cake into generous portions and serve.
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Storage: Store any leftovers of this delicious coffee cake wrapped airtight at room temperature for up to 3 days. You can also freeze slices for longer storage.
Enjoy this decadent Maple-Walnut Streusel Coffee Cake, a recipe straight from the kitchen of a fabulous baker. It’s perfect for breakfast, brunch, dessert, or any time you crave a rich, comforting treat with the delightful flavors of maple, cinnamon, and walnuts! ๐๐ฅฎ
