Get ready to elevate your holiday gatherings with this delightful Maple Walnut Coffee Cake. This festive cake recipe for holidays is surprisingly easy to make and will impress everyone with its rich flavor and tender crumb.
Key Ingredients & Substitutions:
- Maple Syrup: Use real maple syrup for the best flavor; imitation will not yield the same results.
- Walnuts: Pecans or almonds can be substituted for walnuts.
- Sour Cream: Plain Greek yogurt works well as a substitute for a tangier cake.
- All-Purpose Flour: A 1:1 gluten-free baking blend can be used for a gluten-free option.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
- 1 cup chopped walnuts
For the Maple Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons pure maple syrup
- 1-2 tablespoons milk
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 10-12
- Calories per serving (estimated): 450
- Tools Needed: 9×13 inch baking pan, large mixing bowls, electric mixer (optional), whisk
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, ensuring it’s evenly coated. This prevents sticking and makes removal easy.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later. This ensures all dry ingredients are evenly distributed.
3. Cream Wet Ingredients for the Cake
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine Wet and Dry Cake Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake tough.
5. Make the Streusel Topping
In a separate bowl, combine the flour, brown sugar, and cinnamon for the streusel. Cut in the cold, cubed butter using a pastry blender or your fingertips until crumbly. Stir in the chopped walnuts.
6. Assemble the Cake Layers
Spread half of the cake batter evenly into the prepared baking pan. Sprinkle half of the streusel topping over the batter. Carefully spread the remaining cake batter over the streusel layer, then top with the remaining streusel.
7. Bake Your Coffee Cake
Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for at least 15 minutes before glazing.
8. Prepare the Maple Glaze
While the cake cools, whisk together the powdered sugar and maple syrup in a small bowl. Add milk one tablespoon at a time until you reach a smooth, pourable consistency.
9. Glaze and Serve
Once the cake has cooled sufficiently, drizzle the maple glaze generously over the top. Let the glaze set for a few minutes before slicing and serving. This cake recipe for holidays is perfect for a festive breakfast or dessert.
Variation Ideas:
- Apple Cinnamon: Add 1 cup of finely diced apples to the cake batter.
- Chocolate Chip: Mix ½ cup of mini chocolate chips into the streusel topping.
- Orange Zest: Add 1 tablespoon of orange zest to the cake batter for a citrusy note.
- Cream Cheese Swirl: Swirl in a softened cream cheese mixture (4 oz cream cheese, ¼ cup sugar, 1 egg yolk) before adding the second layer of streusel.
Storage Instructions:
Store leftover Maple Walnut Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, warm individual slices in the microwave for 15-30 seconds, or in a preheated oven at 300°F (150°C) for 10 minutes until warmed through.
Frequently Asked Questions:
Q: Can I make this cake ahead of time for my holiday gathering?
A: Absolutely! This cake recipe for holidays can be made a day in advance and stored at room temperature. The flavors often meld even better overnight.
Q: My streusel topping isn’t crumbly enough, what did I do wrong?
A: Ensure your butter is very cold and cut into small cubes. This helps create those distinct crumbly pieces.
Q: Can I freeze this Maple Walnut Coffee Cake?
A: Yes, you can freeze it. Wrap cooled cake slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Q: What if I don’t have sour cream?
A: Plain Greek yogurt is an excellent substitute for sour cream, offering a similar tang and moisture.
Q: How do I know when the cake is fully baked?
A: The best way to check is by inserting a wooden skewer or toothpick into the center of the cake. If it comes out clean with no wet batter, it’s done.
Q: Can I reduce the sugar in this recipe?
A: You can slightly reduce the sugar, but be mindful that it affects moisture and texture. Try reducing it by no more than ¼ cup for the cake and streusel.