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Maple Walnut Coffee Cakes
1 3/4 cup (425 mL) all purpose flour
1/4 cup (50 mL) walnuts, ground
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) salt
3/4 cup (175 mL) unsalted butter, softened
1 1/2 cups (375 mL) maple sugar or brown sugar
2 eggs
1 cup (250 mL) sour cream
2 tsp (10 mL) maple extract
1 cup (250 mL) walnuts, toasted
2 tsp (10 mL) cinnamon
1 tsp (5 mL) ground ginger
1/4 cup (50 mL) maple sugar or brown sugar
2 tbsp (30 mL) melted butter


Preheat oven to 350°F (180°C). Grease 12 large muffin tins. Set aside.

In small bowl, whisk together flour, ground walnuts, baking soda, baking powder and salt.

In large bowl, beat together butter and sugar with an electric mixer until pale and fluffy, about 3 minutes. Beat in one egg at a time, beating well after each addition. Beat in sour cream and maple extract until smooth and fluffy, about 4 minutes (2 minutes with a standing mixer). Reduce speed to low and add flour mixture, scraping down sides of bowl and mixing just to combine.

In food processor, pulse together walnuts, cinnamon, ginger and sugar until nuts are chopped. Drizzle in butter and pulse once just to combine.

Spoon half of the batter into the muffin tins. Sprinkle with half the walnut streusel. Spoon in remaining batter and top with streusel. Bake in the centre of the oven until cakes begin to pull away from the sides of the tin, the tops are golden and set, and a tester comes out clean, about 25 to 30 minutes.

Cool cakes on rack in pan for 1 hour. Run a thin knife around edges to loosen and transfer to rack to cool completely or serve warm sprinkled with icing sugar.

Store in an airtight container for up to 2 days

Preparation Time: Serves:
Recipe Origin: United States
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