There’s nothing quite like the smell of a freshly baked coffee cake wafting through your kitchen—it’s warm, comforting, and oh-so-inviting.
This Maple Walnut Coffee Cake is a true family favorite, packed with the sweet, rich flavor of maple syrup and the crunch of toasted walnuts.
It’s perfect for weekend brunches, lazy Sunday mornings, or even as an after-school snack for the kids.
I love making this recipe with my family—it’s simple enough for little helpers to assist with, and the result is an irresistible cake with a crumbly streusel topping that everyone will rave about.
Let’s bake this cozy treat together!
What You’ll Need
Ingredients for the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup pure maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup sour cream
- ½ cup chopped walnuts
Ingredients for the Streusel Topping:
- ½ cup chopped walnuts
- ¼ cup all-purpose flour
- ¼ cup brown sugar, packed
- 2 tbsp cold unsalted butter
- ½ tsp ground cinnamon
Ingredients for the Maple Glaze (Optional):
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1-2 tbsp milk
Pro Tips for the Perfect Coffee Cake
- Use real maple syrup: This is the star flavor of the cake, so make sure to use pure maple syrup for the best taste.
- Toast the walnuts: Toasting the walnuts briefly in a dry pan enhances their nutty flavor and adds a wonderful crunch to the cake.
- Don’t overmix the batter: When combining the wet and dry ingredients, mix just until combined to ensure a soft, tender crumb.
- Chill the streusel topping: Chilling the streusel in the fridge while preparing the batter helps it stay crumbly during baking.
- Cool before glazing: Let the cake cool completely before adding the maple glaze to prevent it from melting into the cake.
Tools Required
- Mixing bowls (2 medium, 1 small)
- Hand mixer or stand mixer
- 9-inch round cake pan
- Whisk
- Rubber spatula
- Small saucepan (optional, for toasting walnuts)
Substitutions and Variations
- Walnuts: Swap walnuts for pecans, almonds, or leave the nuts out altogether for a nut-free version.
- Maple syrup: If maple syrup isn’t available, use honey or brown sugar, though the flavor will differ slightly.
- Sour cream: Substitute with plain Greek yogurt or buttermilk for a similar tangy richness.
- Glaze: Skip the glaze for a less sweet option, or add a dash of cinnamon for extra flavor.
Make-Ahead Tips
- You can make the streusel topping a day ahead and store it in the fridge until you’re ready to bake.
- The coffee cake itself can be baked the day before serving; simply store it in an airtight container at room temperature and glaze just before serving.
Step-by-Step Instructions
1. Prepare the Streusel Topping
In a small bowl, combine the chopped walnuts, flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or your fingertips until the mixture resembles coarse crumbs. Chill in the refrigerator while preparing the cake batter.
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 Sugar
In a separate mixing bowl, use a hand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the maple syrup, eggs, and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream. Start and finish with the dry ingredients. Mix until just combined, then fold in the chopped walnuts gently.
5. Assemble the Cake
Pour the batter into a greased 9-inch round cake pan and spread evenly. Sprinkle the chilled streusel topping evenly over the batter.
6. Bake the Cake
Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Add the Maple Glaze (Optional)
Whisk together the powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled cake and let it set before slicing.
Leftovers and Storage Tips
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying.
Conclusion
This Maple Walnut Coffee Cake is the ultimate cozy treat that’s perfect for bringing the family together.
Whether you enjoy it with a hot cup of coffee or a glass of milk, every bite is packed with maple sweetness and walnut crunch.
I’d love to hear how your family enjoyed this recipe or if you tried any fun twists.
