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Maple Walnut Coffeecake

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Rating:

Ratings: 10

Reviews: 9 See Reviews

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Active Time:  15 Minutes
Total Time:  1 Hour 10 Minutes
Yield:  Serves 12

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

RECIPE 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

Maple Walnut Coffeecake Recipe at Cooking.com

DIRECTIONS

Preheat oven to 350 degrees F. Butter and flour 9- to 10-cup Bundt pan. Tap out excess flour.

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.)

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 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.

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.

DO-AHEAD TIP: Cake can be made up to 2 days ahead. Wrap in plastic and store at room temperature.

Recipe created exclusively for Cooking.com by Lisa Zwirn.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

Find Similar Recipes »

		Sour Cream Cakes

		Break for Coffee Cake

Nutrition Facts per Serving
Yield: Serves 12

Calories:

400

Fat. Total:

23g

Fiber:

Carbohydrates, Total:

44g

Sodium:

245mg

% Cal. from Fat:

52%

Cholesterol:

70mg

Protein:

Spotlight Recipe Review

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Rating:

by: pearse, IA

Reviewed: 03/17/2009

See all of pearse's reviews »

Can Maple Syrup be substituted? iF so can anyone please tell me what can be substituted?

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