Maple Walnut Strudel Coffee Cake
This cake is great for a breakfast or brunch treat. It can be a snack or dessert. Goes great with a good cup of coffee or tea. Added bonus: makes your home smell AMAZING ❤❤❤
- For Cake:
- Dry ingredients:
- 2 cups All Purpose Flour
- 1/2 cup Light Brown Sugar
- 1/2 Teaspoon Fine Salt
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- Wet Ingredients:
- 8 ounces sour cream
- 1/2 cup Pure Maple Syrup
- 1/2 cup oil ( canola, vegetable or melted coconut oil
- 1/4 cup buttermilk or whole milk
- 2 large eggs beaten
- 1 teaspoon maple extract (optional. Makes it more maple flavor)
- 1/2 cups Chopped toasted walnuts
- Strudel Mixture;
- 1/2 cup light brown sugar
- 1/4 cup all purpose flour
- 1/4 cups chopped toasted walnuts
- 1/2 teaspoon cinnamon or nutmeg. I use both
- 3 tablespoons unsalted butter, melted
- 1/2 cup sifted powdered sugar
- 2 Tablespoons maple syrup
- Can add 1 teaspoon maple extract for more intense maple flavor
Preheat oven to 350. While oven preheats, spray or butter a 9×9 inch square pan or cast iron or aluminum.
Mix strudel ingredients until crumbly and set aside.
In large bowl, mix dry ingredients for cake until well combined. Set aside.
In separate bowl, mix wet ingredients until well combined.
Make a well in the center of dry ingredients.
Pour wet ingredients into well and gently fold into dry until just combined. Do not over mix.
Pour half of the cake batter into prepared pan.
Sprinkle half the strudel mixture over layer of cake in pan.
Pour remaining batter over strudel layer.
Sprinkle remaining strudel over top.
Bake at 350 until toothpick inserted comes out clean. Check after 20 minutes.
Cool for 15 minutes if removing from pan and finish cooling on wire rack.
Mix topping ingredients to combine well. I sometimes add a few splashes of milk to thin for a glaze. You can make it thick if you prefer.
Drizzle icing over warm cake.
Serve warm if you prefer. Even better the next day.
I love this for breakfast or snack with coffee or tea.
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