Maple Walnut Coffee Cakes

Name: Maple Walnut Coffee Cakes
Ingredients: 425 mL all-purpose flour; 50 mL walnuts (ground); 5 mL baking soda; 2 mL baking powder; 2 mL salt; 175 mL unsalted butter (softened); 375 mL maple sugar (or brown sugar); 2 eggs; 250 mL sour cream; 10 mL maple extract; 250 mL walnuts (toasted); 10 mL cinnamon; 5 mL ground ginger; 50 mL maple sugar (or brown sugar); 30 mL butter (melted)

Best Health

Perfect with coffee, tea or milk, these mouth-watering mini coffee cakes offer a flavourful combination of maple, cinnamon and crunchy walnuts.

photo credit: shutterstock

Course Brunch, Desserts
Cuisine Bread and Muffins, Breakfast, Desserts & Drinks

Ingredients

Coffee Cakes
425 mL all-purpose flour
50 mL walnuts ground
5 mL baking soda
2 mL baking powder
2 mL salt
175 mL unsalted butter softened
375 mL maple sugar or brown sugar
2 eggs
250 mL sour cream
10 mL maple extract
Streusel
250 mL walnuts toasted
10 mL cinnamon
5 mL ground ginger
50 mL maple sugar or brown sugar
30 mL butter melted

Servings:

Units:

Ingredients

Coffee Cakes
425 mL all-purpose flour
50 mL walnuts ground
5 mL baking soda
2 mL baking powder
2 mL salt
175 mL unsalted butter softened
375 mL maple sugar or brown sugar
2 eggs
250 mL sour cream
10 mL maple extract
Streusel
250 mL walnuts toasted
10 mL cinnamon
5 mL ground ginger
50 mL maple sugar or brown sugar
30 mL butter melted

Servings:

Units:

Course Brunch, Desserts
Cuisine Bread and Muffins, Breakfast, Desserts & Drinks

Instructions

Preheat oven to 350°F (180°C). Grease 12 large muffin tins. Set aside.
In small bowl, whisk together flour, ground walnuts, baking soda, baking powder and salt.
In large bowl, beat together butter and sugar with an electric mixeruntil pale and fluffy, about 3 minutes. Beat in one egg at a time,beating well after each addition. Beat in sour cream and maple extractuntil smooth and fluffy, about 4 minutes (2 minutes with a standingmixer). Reduce speed to low and add flour mixture, scraping down sidesof bowl and mixing just to combine.
In food processor, pulse together walnuts, cinnamon, gingerand sugar until nuts are chopped. Drizzle in butter and pulse once justto combine.
Spoon half of the batter into the muffin tins. Sprinkle with half thewalnut streusel. Spoon in remaining batter and top with streusel. Bakein the centre of the oven until cakes begin to pull away from the sidesof the tin, the tops are golden and set, and a tester comes out clean,about 25 to 30 minutes.
Cool maple walnut coffee cakes on rack in pan for 1 hour. Run a thin knife around edges toloosen and transfer to rack to cool completely or serve warm sprinkledwith icing sugar.
Store in an airtight container for up to 2 days.
Tip: Alternatively, this recipe can be made into one bundt cake and then baked 45 to 60 minutes.