Maple Walnut Coffeecake

Maple Walnut Coffeecake

Prep Time

 

Cook Time

 

Serves

 
Maple Walnut Coffeecake

Recipe Courtesy of Cooking.com.

Instead of a crumbly streusel, this sour cream coffeecake gets a maple syrup “filling” chock full of walnuts. Serve with coffee or tea.

Nutrition Facts

Serves 12

Facts per Serving

Calories: 400 Fat, Total: 23g Carbohydrates, Total: 44g
Cholesterol: 70mg Sodium: 245mg Protein: 6g
Fiber: 2g % Cal. from Fat: 52% % Cal. from Carbs: 44%

Cooking.com Tip: When baking a cake, it is necessary to butter and flour the pan before filling to keep the cake from sticking. Melted butter is easy to spread and gets into all those nooks and crannies in a Bundt pan. Melt the butter in a butter warmer or microwave and brush it onto the sides of the pan with a pastry brush. Then dust the pan with flour, tapping out the excess.

Ingredients

  • FOR MAPLE FILLING: 1/2 cup all-purpose flour
  • 2 tablespoons (1/4 stick) unsalted butter, room temperature
  • 1 teaspoon ground cinnamon
  • 1 1/4 cups walnuts, coarsely chopped
  • 1/2 cup pure maple syrup
  • FOR CAKE: 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup regular or low-fat (not nonfat) sour cream

Preparation

  • 1 Preheat oven to 350ºF. Butter and flour 9- to 10-cup Bundt pan. Tap out excess flour.
  • 2 FOR FILLING: Using fork, mix flour, butter and cinnamon in small bowl until crumbly. Stir in walnuts and maple syrup. (This will be a liquid streusel.)
  • 3 FOR CAKE: Whisk flour, baking powder, baking soda and salt in medium bowl to blend. Using electric stand mixer and paddle attachment, beat sugar and butter in large bowl until fluffy. Beat in eggs, one at a time. Mix in vanilla. Beat in flour mixture in two additions, alternating with sour cream, just until blended.
  • 4 Spoon half of batter into prepared pan. Spoon about two-thirds of maple filling over batter. Spread remaining batter over filling and smooth top. Dot with remaining filling. Bake until tester inserted near center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool 15 minutes. Run knife around pan sides to loosen cake. Invert cake onto rack, then invert cake, streusel side up, onto platter.
  • 5 DO-AHEAD TIP: Cake can be made up to 2 days ahead. Wrap in plastic and store at room temperature.

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