Sour Cream Coffeecake with Maple Walnut Streusel

by Jessica on August 10, 2012

I don’t think I’ve ever been this busy in my entire life… and I have a feeling that things won’t be slowing down any time soon. I can hardly wait for Fall to arrive (let alone a very special date in October), so to calm my nerves and relieve a little stress, I headed for the kitchen last Sunday afternoon. What resulted was this beautiful streuseled coffeecake. It’s filled with a ring of cinnamon, walnuts and sweet maple syrup, both in the middle and on top and it just screams Autumn.

You might notice that I haven’t posted today’s ‘French Friday’ recipe, Warm Scallop Salad with Corn, Nectarines and Basil. Hopefully, (after gathering images for my florist, packing for a weekend trip and preparing for my first bridal shower on Sunday!) I can prepare and photograph it this evening. C arrives home tonight from a week-long business trip and he loves seafood, so I think it will serve as a perfect ‘welcome home’ dinner! ­čÖé

Sour Cream Coffeecake with Maple Walnut Streusel

Yield: 12 slices


    For the Maple Walnut Streusel:
  • 1/2 c all-purpose flour
  • 2 tbsp unsalted butter, at room temperature
  • 2 tsp ground cinnamon
  • 1-1/4 c walnuts, coarsely chopped
  • 1/2 c pure maple syrup
  • For the Sour Cream Coffeecake:
  • 2 c all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1/4 c + 2 tbsp Splenda for Baking
  • 1/2 c unsalted butter, at room temperature
  • 2 lg eggs
  • 1 tsp pure vanilla extract
  • 1 c low-fat sour cream


Preheat oven to 350 degrees F. Butter and flour a 9 to 10 cup Bundt pan. Tap out excess flour and set aside.

To make the streusel: using a fork, mix flour, butter and cinnamon in a small bowl until crumbly. Stir in walnuts and maple syrup (this will be a liquid streusel).

To make the cake: whisk together the flour, baking powder, baking soda and salt in a medium bowl. Using a stand mixer and paddle attachment, beat sugar and butter together in a large bowl until fluffy. Beat in eggs, one at a time. Mix in vanilla extract. Beat in flour mixture in two additions, alternating with the sour cream, just until blended.

Spoon half of batter into your prepared pan. Spoon about two-thirds of maple streusel over batter. Spread remaining batter over filling and smooth the top. Dot with remaining streusel. Bake until a cake tester inserted near the center of the cake comes out clean, about 45 minutes. Transfer pan to a rack and cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake, then invert cake onto rack. Invert cake once more, streusel side up, onto a platter or stand to cool completely.

Cake can be made up to 2 days ahead. Wrap in plastic and store at room temperature.

Adapted from:

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{ 3 comments… read them below or add one }

1 yummychunklet August 10, 2012 at 10:04 pm

Tasty looking coffee cake!


2 snooky doodle August 11, 2012 at 2:22 am

looks delish. I m craving autumn flavours!


3 cindy August 12, 2012 at 7:38 pm

I love coffee cake–this looks delicious. Enjoy your weekend.
My son just got married so we are in the relax mode!


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