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To make this yummy coffee cake, gather these simple ingredients: - 2 cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 1 cup milk - 2 large eggs - 2 teaspoons baking powder - 1 teaspoon vanilla extract - ½ teaspoon salt - 1 cup chopped walnuts - ½ cup maple syrup - 1 teaspoon cinnamon You can swap some ingredients if needed. Here are a few options: - Use coconut oil instead of butter for a dairy-free option. - Swap almond milk for regular milk to make it dairy-free. - Use brown sugar instead of granulated sugar for a richer flavor. - If you want a nut-free cake, leave out the walnuts entirely. Choosing the right ingredients makes a big difference. Here’s what I recommend: - Use fresh, high-quality eggs for better flavor and texture. - Choose real maple syrup, not imitation, for a true maple taste. - Opt for organic all-purpose flour for a cleaner bake. - Select fresh walnuts and chop them yourself for the best crunch. Using these quality ingredients will elevate your coffee cake and impress your guests! First, I preheat the oven to 350°F (175°C). This step is key for even baking. Next, I grease a 9x13 inch baking pan. I use butter for a nice, non-stick finish. Make sure to cover all corners well. This helps the cake come out easily after baking. In a large bowl, I cream together softened butter and granulated sugar. I mix until it looks light and fluffy. Then, I add the eggs, one at a time. Each egg needs a good mix before the next. After that, I stir in the vanilla extract for flavor. In a separate bowl, I whisk the flour, baking powder, salt, and cinnamon. Mixing these dry ingredients first helps them blend well. I then add this dry mix to my creamed mixture, alternating with the milk. I mix until just combined but avoid overmixing. Finally, I gently fold in the chopped walnuts and maple syrup. This adds a nice crunch and sweetness. Now, I pour the batter into the prepared baking pan. I smooth the top with a spatula to make it even. I place the pan in the oven and bake for 30-35 minutes. To check if it’s done, I insert a toothpick into the center. If it comes out clean, the cake is ready! After baking, I let the cake cool in the pan for about 10 minutes. Then, I carefully transfer it to a wire rack. This step helps it cool completely and avoids sogginess. For an extra treat, I sometimes drizzle maple syrup on top before serving. To get the best texture for your Maple Walnut Coffee Cake, follow these simple tips: - Use room temperature butter and eggs. This helps mix the batter smoothly. - Do not over-mix the batter. Mix until just combined to keep it fluffy. - Fold in walnuts gently. This keeps the cake light and airy. If you're new to baking, here are some helpful tips: - Preheat the oven. Always preheat your oven to ensure even baking. - Use the right pan size. A 9x13 inch pan works best for this recipe. - Test with a toothpick. Insert it into the center to check if it’s done. Serving your coffee cake is easy and fun. Here are some ideas: - Serve warm or at room temperature. This makes the flavors shine. - Pair with coffee or tea. The flavors of maple and walnuts go well with both. - Add a drizzle of maple syrup on top. This adds sweetness and looks nice. {{image_2}} You can make a gluten-free version of this cake. Use gluten-free flour instead of all-purpose flour. Look for a blend that works best for baking. Many brands offer this option. Follow the same steps in the recipe. You will get a moist and tasty cake. For a creamier twist, add a cream cheese swirl. Mix 8 ounces of softened cream cheese with ¼ cup of sugar and 1 egg. After mixing the batter, pour half into the pan. Then, dollop the cream cheese mix on top. Use a knife to swirl it into the batter. Pour the rest of the batter over this. Bake as usual for a rich flavor. You can also make this cake nut-free. Simply leave out the walnuts. For extra texture, add ½ cup of oats or chocolate chips. This change still keeps the cake delicious and fun. Follow the same recipe steps for baking. Enjoy a tasty treat without the nuts. After you finish your delicious cake, let it cool. Cut the cake into slices. Place the slices in an airtight container. If you do not have one, wrap the cake in plastic wrap. This keeps it fresh for up to four days at room temperature. For best taste, keep it in a cool, dry place. To keep your cake fresh, avoid direct sunlight. Heat and humidity can dry it out. If you want to keep it longer, refrigerate it. Wrap the cake tightly in foil before putting it in the fridge. This helps it last for about a week. Remember, cold storage can change the texture, so serve it at room temperature. You can freeze Maple Walnut Coffee Cake for later! First, let the cake cool completely. Wrap individual slices in plastic wrap. Then, place them in a freezer-safe bag. Mark the date on the bag. The cake will stay fresh for up to three months. When you want a slice, remove it from the freezer. Let it thaw in the fridge overnight or at room temperature for a few hours before serving. Enjoy the taste of your cake any time! To keep your maple walnut coffee cake moist, use fresh ingredients. Use room temperature butter and eggs. Adding milk helps too. Avoid overmixing the batter, as this can dry it out. Bake just until a toothpick comes out clean. You can also store it in an airtight container. This keeps moisture in. Yes, you can! If you dislike walnuts, try pecans or almonds. Both nuts add a nice crunch. You can even skip nuts for a nut-free cake. Just keep the flavor balance in mind. Using nuts can enhance the cake's texture and taste. When stored properly, your cake can last for about 3 to 5 days. Keep it in an airtight container. If you want it to last longer, freeze it. It can stay good for about 3 months in the freezer. Just remember to thaw it before serving. Absolutely! You can prepare the batter a day in advance. Just cover it and keep it in the fridge. For baked cake, you can also make it a day ahead. Just allow it to cool before storing. This makes serving easy for special occasions or brunch. This blog post covered how to make a Maple Walnut Coffee Cake. We discussed the best ingredients, step-by-step instructions, and tips for success. You learned about fun variations and how to store leftovers properly. In the end, making this cake is rewarding and simple. Enjoy your baking journey and share your delicious results!

Maple Walnut Coffee Cake Bakery

Indulge in the delightful flavors of Maple Walnut Coffee Cake! This easy recipe combines rich maple syrup and crunchy walnuts for a moist, scrumptious treat perfect for any occasion. With simple steps and everyday ingredients, you can whip up this cake in no time. Don't miss out on the chance to impress your family and friends—click through to explore this tasty recipe and bring a slice of heaven to your kitchen!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

1 cup milk

2 large eggs

2 teaspoons baking powder

1 teaspoon vanilla extract

½ teaspoon salt

1 cup chopped walnuts

½ cup maple syrup

1 teaspoon cinnamon

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and set aside.

    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

      Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

        In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add this dry mixture to the creamed mixture, alternating with the milk. Mix until just combined.

          Gently fold in the chopped walnuts and maple syrup until evenly distributed.

            Pour the batter into the prepared baking pan, smoothing the top with a spatula.

              Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                  Optional: Drizzle additional maple syrup on top before serving for an extra sweet touch.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12