Maple-Walnut Coffee Cake

  • Active Time 15m
  • Total Time 1h 10m

Serves 12

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

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 reprinted by permission of Publisher. All rights reserved.

RecID 4689

nutrition information per serving

400 calories; 23g total fat; 70mg cholesterol; 245mg sodium; 44g carbohydrates; 2g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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