Maple Walnut Coffee Cake

Ingredients

• 1/2 cup (100 grams) light brown sugar
• 1/4 cup (32 grams) all-purpose flour
• 1/4 cup (27 grams) California walnuts, (finely chopped)
• 1/2 teaspoon ground cinnamon
• 3 tablespoons (43 grams) unsalted butter, (melted)
• 2 cups (254 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup (100 grams) light brown sugar
• 1/2 cup (54 grams) California walnuts, (chopped)
• 1/2 cup (170 grams) maple syrup
• 1/2 cup (100 grams) vegetable oil
• 1/4 cup (59 grams) whole milk
• 2 large eggs, (beaten)
• 1 teaspoon maple extract ((optional*))
• 8 ounces (227 grams) sour cream, (at room temperature)
• 1/2 cup (63 grams) powdered sugar, (sifted)
• 2 tablespoons maple syrup

Instructions

1. 1

   Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

2. 2

   --- Make the streusel: ---

3. 3

   In a small bowl, combine all of the streusel ingredients with a fork until crumbly. Set aside.

4. 4

   --- Make the cake: ---

5. 5

   In a large bowl, stir together the flour, baking powder, baking soda, salt, brown sugar, and walnuts. In a medium bowl, stir together the maple syrup, oil, milk, eggs, and maple extract. Stir in the sour cream. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.

6. 6

   Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.

7. 7

   Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.

8. 8

   --- Make the topping: ---

9. 9

   In a small bowl, combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers inside an airtight container at room temperature for up to 4 days.