Maple Walnut Coffee Cake
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This Maple Walnut Coffee Cake has a thin layer of cream cheese filling, enhanced with toasted walnuts and maple. A generous amount of crumbly streusel on top is drizzled with maple icing, adding layers of flavor that enchant but don’t overpower.
Try our coffee cake muffins, blueberry buckle, or cake mix crumb cake for more irresistible breakfast options.
Nothing is more enjoyable than a piece of coffee cake, a hot drink, and a cozy conversation on a chilly day. For me, coffee cake is one of the ultimate comfort foods.
And this particular maple walnut coffee cake is the best coffee cake I have ever had. It is simply incredible.
Plus, the fragrance of maple will waft through your home as this luscious maple walnut coffee cake bakes, bringing to mind walks in the woods, piles of leaves, and bonfires.
How to Make Maple Walnut Coffee Cake
First, gather your ingredients and supplies: butter, flour, white sugar, powdered sugar, cinnamon, salt, baking powder, baking soda, milk, buttermilk, cream cheese, eggs, maple flavoring (like Mapleine), maple syrup, toasted walnuts, and a pan.
A springform pan ensures attractive results, but you can also use a 9x9x2-inch square pan if you prefer, for square pieces of cake instead of wedges. Totally your call.
Either way, the results are delish.
Let’s get baking
(you will find a printable recipe card at bottom of the post)
This coffee cake consists of four parts:
- stresul
- cream cheese filling
- cake
- glaze
First, you will make the streusel.
To make the streusel, stir together melted butter, sugar, cinnamon, flour, salt, and walnuts. Then set streusel aside for later.
Next up is the cream cheese filling.
Beat cream cheese and egg yolk together.
Add some maple flavoring and maple syrup and beat some more.
Time to make the cake batter.
In a large bowl, cream the butter and sugar together until fluffy.
Then, add eggs, reserved egg white, and maple flavoring and beat well.
Combine dry ingredients. Add half to your cake batter and stir just until incorporated.
Gently stir in half of the buttermilk. Repeat with remaining dry ingredients and buttermilk. Do not over stir. A few wisps of flour showing is fine.
Now to “assemble the coffee cake in the pan.
Add half of the cake batter in the prepared pan and spread evenly, all the way to the sides of the pan.
Pour cream cheese filling over the top of the batter and bring almost to the edges.
Sprinkle with 1 cup of streusel.
Drop remaining batter onto streusel in dollops and carefully spread. A slightly-wet offset spatula helps. Don’t worry if a little of the streusel shifts, it will just give the filling a pretty ripple effect.
Sprinkle remaining streusel over the entire top, smoothing with a knife or spatula.
Place cake on baking sheet for stability, and bake approximately 50 minutes, until the top is just beginning to turn golden and it doesn’t jiggle when you move it.
Cool on a rack for at least 30 minutes before removing the side of the springform pan.
Finally, whisk together the maple icing ingredients and drizzle icing over cooled cake.
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
Ingredients
Streusel:
- 1/4 cup butter melted
- 1 cup granulated sugar
- 1 tablespoon cinnamon
- 1/4 cup all-purpose flour
- 1/8 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
- 1/4 cup maple syrup
Cake:
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 large eggs plus the egg white reserved from filling
- 1 teaspoon maple flavoring
- 2 1/2 cups all-purpose white flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Icing:
- 1 tablespoon melted butter
- 2 tablespoons milk
- 1 teaspoon maple flavoring
- 1 cup confectioners' sugar
Instructions
- Streusel: In a small pan on low heat (or in a bowl in the microwave) melt 1/4 cup butter. Remove from heat and stir in sugar, cinnamon, flour, salt, and walnuts. Set aside.
- Filling: In a small bowl, beat cream cheese and egg yolk until smooth and creamy. Add maple flavoring and maple syrup and beat well.
- Cake: Heat oven to 350 F. Grease and flour (or spray with an oil/flour combination baking spray) a 9-inch springform pan. In a large bowl, cream the butter and sugar together until fluffy – at least 2 minutes. Add 2 eggs, reserved egg white, and maple flavoring. Beat well. In a separate bowl, combine dry ingredients. Add half the dry ingredients to the cake batter and stir just until incorporated. Gently stir in half of the buttermilk. Repeat with remaining dry ingredients and buttermilk. Do not over stir. A few wisps of flour showing is fine.
- Assemble cake in pan: Put half of the batter in the prepared pan and spread evenly, all the way to the sides of the pan. Pour cream cheese filling over the top of the batter and bring almost to the edges. Sprinkle with 1 cup of streusel. Drop remaining batter onto streusel in dollops and carefully spread. A slightly-wet offset spatula helps. Don’t worry if a little of the streusel shifts, it will just give the filling a pretty ripple effect. Sprinkle remaining streusel over the entire top, smoothing with a knife or spatula.
- Bake: Place cake on baking sheet for stability, and bake approximately 50 minutes, until the top is just beginning to turn golden and it doesn’t jiggle when you move it.
- Cool: Cool on a rack for at least 30 minutes before removing the side of the springform pan.
- Icing: Whisk together all of the icing ingredients and drizzle over cooled cake.
Did You Make This Recipe?
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Pin Maple Walnut Coffee Cake for later:
I do not have a springform pan. Can I use an 8 inch square dish?
Yes, that should be fine. I would just serve the cake from the pan rather than take it out of the pan like you would with a springform pan.