MAPLE WALNUT COFFEE CAKE

February 12, 2017

Currently preparing for V Day and while my truffles set, I’m thinking it’s a good time to write up the recipe for my Mom’s maple walnut coffee cake? What do you think? I’m thinking yaaaaas.

Yep, this is the one I dropped after I singed my enchiladas *caught mid-air* hence the uneven-ness of the cake itself and the crumble topping in the center. Lost a bit of the crumble but threw it in the oven anyway bc butter, sugar, and flour can never taste bad, no matter what it looks like – says me. And who can really tell that its uneven besides me, right? Say right.

I delivered this to my mom’s work so she could share it with her nurse friends and later received a text saying ‘it was a hit, brought the rest home for Dad’. So I’m thinking it was actually a hit bc if it wasn’t she would have totally left it behind bc nurses eat anything they can get their little hands on, especially if it’s a baked good of some sort.

B and I just decided we are officially staying home for Valentine’s Day. I am one of those people that gets really excited for holidays, birthdays, etc. making it nearly impossible for B to plan anything on his own. We went back and forth for a few days about what we should do (more like where we should eat) but we’ve been so scattered lately with wedding things, buying a home, me getting a new job, etc. etc. a quiet date night at home sounds much more appetizing than an over priced pre-fixed menu and practically sharing a table with another couple. What shall I make? Hmm..

MAPLE WALNUT COFFEE CAKE

Cake:
2 cups APF
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
1 cup sugar
1/4 cup maple syrup
2 large eggs
1 tsp vanilla
1 cup sour cream

Crumble:
1 cup APF
1/2 cup brown sugar
1/2 cup butter
3/4 cup walnuts, roughly chopped
1/4 tsp salt

Maple glaze:
1 cup powdered sugar
1 Tbsp maple syrup
2-3 Tbsp almond milk

Heat oven to 325 degrees. Grease tube or bundt pan with butter and lightly dust with flour. Prepare the crumble first, combine flour, brown sugar, butter and salt in a medium sized mixing bowl. Cut butter into mixture using 2 butter knives or a pastry cutter until butter is pea sized. Alternatively, pulse mixer a few times in a food processor, set crumble mixture aside for later.

In the bowl of a stand mixer fitted with a paddle, beat butter, sugar, maple syrup and vanilla extract on medium speed until light and creamy, about 2 minutes, scraping the bowl occasionally. Add eggs 1 at a time and beat for another minute until combined. Sift flour, baking powder, baking soda, and salt into a medium bowl. Slowly add dry ingredients to mixer alternatively with sour cream on low speed.

Spread 1/2 of the batter in prepared bundt pan and top with 1/2 of the crumble mixture. Layer remaining batter and crumble mixture and bake for 55 minutes or until toothpick comes out clean. Cool for 20 minutes in pan, remove and cool for an additional 10 minutes. Meanwhile make the glaze, its easy peasy. Combine all ingredients in a small mixing bowl and whisk until smooth. Add almond milk slowly – you want a smooth, thick yet pourable glaze for maximum drizzle. Drizzle with glaze and serve warm or at room temperature.

Serves 10-12

No Comments

Leave a Reply