The Ultimate Maple Walnut Coffee Cake: A Delightful Fall & Winter Treat
Prepare to be enchanted by this incredible Maple Walnut Coffee Cake. It features a delicate, moist cake base, a luscious cream cheese filling infused with the rich essence of toasted walnuts and maple, and a generous topping of crumbly streusel. Each slice is then gracefully drizzled with a sweet maple icing, creating a symphony of flavors and textures that tantalize the palate without ever overwhelming it. This isn’t just a coffee cake; it’s an experience, a cozy hug in dessert form.
Looking for more irresistible breakfast and brunch options? You might also love our coffee cake muffins, the classic comfort of blueberry buckle, or a wonderfully easy cake mix crumb cake.
Why This Maple Walnut Coffee Cake is Truly the Best
There’s nothing quite like the simple pleasure of a perfectly baked coffee cake, especially when paired with a hot drink and delightful conversation on a crisp, chilly day. For many, coffee cake embodies the ultimate comfort food, a sweet indulgence that brings warmth and joy. And when it comes to coffee cakes, this particular maple walnut variation stands head and shoulders above the rest. It’s not just good; it’s simply incredible, offering a depth of flavor and a mosaic of textures that will leave you craving more.
As this luscious maple walnut coffee cake bakes, the enticing fragrance of maple will gracefully waft through your home, instantly conjuring images of autumnal strolls through vibrant woods, crunchy piles of fallen leaves, and the comforting glow of bonfires. It’s more than just a treat; it’s an invitation to savor the season, a sensory journey that transforms your kitchen into a sanctuary of warmth and delicious anticipation.
What makes this specific recipe so exceptional? It’s the meticulous layering of complementary components. You get the rich, nutty crunch of toasted walnuts in a buttery streusel topping, a subtly sweet and tangy cream cheese filling that creates a beautiful ribbon through the moist cake, and the unmistakable aroma and taste of pure maple woven throughout. Each element works in harmony, creating a balanced and deeply satisfying coffee cake that’s perfect for breakfast, brunch, or a delightful dessert any time of year, though it truly shines in the cooler months.
How to Make This Irresistible Maple Walnut Coffee Cake
Crafting this delightful coffee cake is a rewarding experience, and the steps are straightforward. Before you begin, gather all your ingredients and supplies. You’ll need butter, all-purpose flour, granulated sugar, powdered sugar, cinnamon, salt, baking powder, baking soda, milk, tangy buttermilk, creamy cream cheese, eggs, aromatic maple flavoring (such as Mapleine), rich maple syrup, and, of course, those essential toasted walnuts. Don’t forget your chosen baking pan!
A springform pan is highly recommended for achieving attractive, professional-looking wedges and easy removal, especially with the delicate layers of this cake. However, if a springform pan isn’t available, a 9x9x2-inch square pan will work just as well, yielding lovely square pieces. The choice is entirely yours, and either way, the delicious results are guaranteed.
Let’s Get Baking: The Layers of Flavor
This exquisite coffee cake is composed of four distinct, yet perfectly harmonious, parts:
- The rich and crumbly streusel topping
- The smooth and tangy cream cheese filling
- The moist and flavorful cake base
- The sweet and glossy maple glaze (or icing)
We’ll start by preparing the streusel, as it needs to be set aside for layering.
Crafting the Perfect Streusel
To make the streusel, gently stir together melted butter, granulated sugar, a hint of cinnamon, flour, a pinch of salt, and finely chopped toasted walnuts. The melted butter helps bind the ingredients, creating those irresistible clusters that define a great streusel. Once combined, set this flavorful mixture aside. Toasting the walnuts beforehand is a small but crucial step that significantly enhances their nutty flavor, making your streusel truly shine.
Preparing the Decadent Cream Cheese Filling
Next up is the creamy, dreamy cream cheese filling. In a small bowl, beat softened cream cheese together with an egg yolk until the mixture is completely smooth and free of any lumps. The egg yolk helps the filling set properly during baking. Remember to reserve the egg white for the cake batter!
To elevate the flavor profile of the filling, add a touch of maple flavoring and a generous splash of maple syrup. Continue to beat the mixture until all ingredients are thoroughly combined and the filling is light and airy. This maple-infused cream cheese layer is what truly sets this coffee cake apart.
Mixing the Moist Cake Batter
Now, it’s time to prepare the base of our maple walnut coffee cake – the moist cake batter. In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This usually takes at least two minutes with an electric mixer, ensuring proper aeration for a tender crumb.
Next, incorporate the two large eggs, the reserved egg white from the filling, and another teaspoon of maple flavoring. Beat thoroughly until everything is well combined and the mixture is smooth and emulsified. This stage adds richness and structure to the cake.
In a separate bowl, whisk together your dry ingredients: all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents. Add approximately half of this dry mixture to your wet cake batter and stir gently, just until incorporated. Be careful not to overmix, as this can lead to a tough cake.
Now, gently stir in half of the buttermilk. The buttermilk adds a slight tang and incredible moisture to the cake. Repeat this process with the remaining dry ingredients and buttermilk, always stirring just until barely combined. A few wisps of flour still showing are perfectly fine and even preferable to an overmixed batter. Overmixing develops gluten, which can result in a dense, chewy cake rather than the light, tender crumb we’re aiming for.
Assembling Your Layered Coffee Cake
With all components prepared, it’s time to “assemble” the coffee cake in your chosen pan. Preheat your oven to 350°F (175°C) and prepare your 9-inch springform pan (or square pan) by greasing and flouring it thoroughly, or using a baking spray with flour.
Carefully spoon half of the cake batter into the prepared pan. Using an offset spatula or the back of a spoon, spread the batter evenly all the way to the sides of the pan. This creates a solid foundation for the layers to come.
Next, gently pour the creamy cream cheese filling over the top of the cake batter, spreading it almost to the edges. Leave a small border to allow the cake to rise around the filling.
Generously sprinkle approximately 1 cup of your prepared streusel mixture over the cream cheese layer. This adds another layer of texture and flavor within the cake.
Now for the final cake layer. Drop the remaining batter onto the streusel in dollops. Carefully and gently spread this batter over the streusel filling, taking care not to disturb the layers too much. A slightly-wet offset spatula can be particularly helpful here. Don’t worry if a little of the streusel shifts or peeks through; it will only add a beautiful, rippled effect to the filling when you cut into the cake.
Finally, sprinkle the remaining streusel mixture evenly over the entire top of the cake. You can lightly smooth it with a knife or spatula to ensure an even crust. For stability and to catch any potential drips from the springform pan, place the assembled cake on a baking sheet before transferring it to the preheated oven. Bake for approximately 50 minutes, or until the top is just beginning to turn a beautiful golden brown and the cake no longer jiggles when gently moved. A toothpick inserted into the cake part (avoiding the cream cheese layer) should come out clean.
Cooling and Icing Your Masterpiece
Once baked, remove the cake from the oven and allow it to cool on a wire rack for at least 30 minutes before carefully removing the side of the springform pan. This crucial cooling time allows the cake to set properly and prevents it from collapsing.
While the cake cools, prepare your simple yet delicious maple icing. In a small bowl, whisk together the powdered sugar, melted butter, milk, and maple flavoring until completely smooth and of a drizzling consistency. If it’s too thick, add a tiny bit more milk; if too thin, a bit more powdered sugar. Drizzle this delightful icing generously over the completely cooled coffee cake. Slicing into a warm cake with icing will cause the icing to melt and absorb, which isn’t ideal for presentation.
Tips for Coffee Cake Success
- Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature. This helps them cream together smoothly and incorporate air for a lighter cake.
- Don’t Overmix: As mentioned, overmixing develops gluten, leading to a tough cake. Mix wet and dry ingredients just until combined.
- Toasting Walnuts: Toasting walnuts in a dry skillet or oven briefly brings out their natural oils and deepens their flavor. It’s a step worth taking!
- Proper Pan Preparation: Greasing and flouring your pan (or using baking spray) is essential to prevent sticking and ensure easy release.
- Cool Completely Before Icing: For the best visual and textural result, always wait until the cake is fully cooled before applying the icing.
Serving and Storage Suggestions
This Maple Walnut Coffee Cake is undeniably best served fresh, perhaps still slightly warm from the oven, alongside a steaming cup of coffee or tea. It’s a show-stopping addition to any brunch spread, a comforting breakfast on a lazy weekend, or a delightful dessert after a family meal. Leftovers, if there are any, are also fantastic the next day!
To store, cover the cake loosely with plastic wrap or aluminum foil at room temperature for up to 2-3 days. If your kitchen is particularly warm, or if you prefer, you can refrigerate it. The flavors will deepen overnight, making it a wonderful treat for the following morning. You can also freeze individual slices, tightly wrapped, for up to 1 month. Thaw at room temperature or gently warm in the microwave before serving.
Shop Maple Walnut Coffee Cake Supplies
Calphalon Nonstick Spring Form Pan, 9 in.Fat Daddio’s Anodized Aluminum Square Cake Pan, 9x9x2 in.Ateco Ultra Offset SpatulaNordic Ware Round Cooling Rack, 13 InchUncle Luke’s Pure Maple Syrup, 32 Ounce
More Delicious Fall Breakfast Ideas:
- Pumpkin Spice Pancakes
- Soft Apple Cookies
- Pumpkin French Toast Sticks
- Fluffy Buttermilk Pancakes
- Easy Crockpot Apple Butter
- Gingerbread Pancakes
Maple Walnut Coffee Cake
Author: Jaclyn
Ingredients
Streusel:
- ¼ cup butter melted
- 1 cup granulated sugar
- 1 Tablespoon cinnamon
- ¼ cup all-purpose flour
- ⅛ teaspoon salt
- 1 cup finely chopped toasted walnuts
Filling:
- 4 ounces cream cheese softened
- 1 egg yolk reserve the white for the cake
- 1 teaspoon maple flavoring like Mapleine
- ¼ cup maple syrup
Cake:
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs plus the egg white reserved from filling
- 1 teaspoon maple flavoring
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
Icing:
- 1 Tablespoon melted butter
- 2 Tablespoons milk
- 1 teaspoon maple flavoring
- 1 cup confectioners’ sugar
Instructions
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Streusel: In a small pan on low heat (or in a bowl in the microwave) melt ¼ cup butter. Remove from heat and stir in granulated sugar, cinnamon, all-purpose flour, salt, and finely chopped toasted walnuts. Set aside.
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Filling: In a small bowl, beat softened cream cheese and egg yolk until smooth and creamy. Add maple flavoring and maple syrup and beat well until thoroughly combined.
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Cake: Preheat oven to 350°F (175°C). Grease and flour (or spray with an oil/flour combination baking spray) a 9-inch springform pan. In a large bowl, cream the softened butter and granulated sugar together until fluffy and pale, at least 2 minutes. Add 2 large eggs, the reserved egg white, and maple flavoring. Beat well. In a separate bowl, combine the remaining all-purpose flour, baking powder, baking soda, and salt. Add half of these dry ingredients to the cake batter and stir gently just until incorporated. Then, gently stir in half of the buttermilk. Repeat with the remaining dry ingredients and buttermilk, being careful not to overmix. A few wisps of flour showing are fine.
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Assemble Cake in Pan: Spread half of the cake batter evenly into the prepared pan, all the way to the sides. Pour the cream cheese filling over the top of the batter, spreading it almost to the edges, leaving a small border. Sprinkle with 1 cup of the prepared streusel. Drop the remaining cake batter onto the streusel in dollops and carefully spread it out. A slightly-wet offset spatula can help with this. Don’t worry if a little of the streusel shifts; it will simply create a beautiful ripple effect in the finished cake. Sprinkle the remaining streusel over the entire top, smoothing it lightly with a knife or spatula.
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Bake: Place the cake on a baking sheet for stability and to catch any drips, then bake for approximately 50 minutes. The cake is done when the top is golden brown and it doesn’t jiggle when you gently move the pan. A wooden skewer or toothpick inserted into the cake portion (avoiding the cream cheese layer) should come out clean.
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Cool: Let the cake cool on a wire rack for at least 30 minutes before carefully removing the side of the springform pan. Allow it to cool completely before icing.
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Icing: In a small bowl, whisk together the melted butter, milk, maple flavoring, and confectioners’ sugar until you have a smooth, drizzly icing. Drizzle this maple icing generously over the completely cooled coffee cake.
Nutrition
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