Who needs pumpkin spice when you can make a maple walnut coffee cake!
If you need a break from all the pumpkin spice, or apple, flavored fall treats, this coffee cake is for you.
Now we know what you may be thinking, maple?
And the answer is, yes. Why not?
In our opinion, maple is part of the third tier on the fall food group list.
First it's pumpkin, then apple, and maple.
There's just something special about this flavor. Maybe it's the fact that we don't have to use the maple syrup stored in our pantry on anything other than pancakes and waffles. Or maybe it's the fact that this extract and zero extra sugars to this recipe and therefore, we can enjoy all the flavors without our teeth falling out.
Either one is applicable!
Our Amoretti Maple extract is the perfect addition to this coffee cake. The best part? You don't have to get fancy with it. This recipe can be made using a store bought coffee cake mix.
I repeat, this recipe can be used with a store bought coffee cake mix! The only thing you'll have to do is add some walnuts and whip out that secret little bottle of Amoretti Maple Extract to get the flavor we're going for.
But if you're feeling fancy...then this recipe needs you to make it. You'll be glad you did.
Another bonus to this recipe, you'll have maple walnut coffee cake for a while. Put it in the fridge and heat it up whenever you desire. Morning, day, or night. Or all three! (We don't judge)
Let's get baking!
For the topping:
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup Unbleached All-Purpose Flour
- 1 tablespoon cinnamon
- 6 tablespoons butter, melted
For the filling:
For the cake:
- 3/4 cups unsalted, room temperature, unsalted butter
- 1 1/4 teaspoons salt
- 1 1/2 cups granulated sugar
- 1/3 cup dark brown sugar, packed
- 2 1/2 teaspoons baking powder
- 2 teaspoons Amoretti® Madagascar Bourbon Vanilla Extract
- 1 teaspoon Amoretti® Maple Extract
- 3 large eggs, room temperature
- 3/4 cup sour cream
- 1 1/4 cups milk
- 3 3/4 cups Unbleached All-Purpose Flour
For the Filling
1 tablespoon ground cinnamon
1 cup light brown sugar, packed
For the Glaze:
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
For the Topping:
Whisk together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined. Set aside.
For the Filling:
Mix together the brown sugar, and cinnamon. Set it aside.
For the Cake:
To make the cake, in a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.
Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
Pour/spread half the batter into the prepared dish, spreading all the way to the edges.
Sprinkle the filling evenly on the batter.
Spread the remaining batter atop the filling.
Sprinkle the topping over the batter in the pan.
Bake the cake until a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes.
Remove the cake from the oven and allow it to cool for 20 minutes before cutting and topping with the glaze. Serve cake right from the pan.