Maple Walnut Coffee Cake With Maple Glaze Recipe

I recently made my Maple Walnut Coffee Cake using all-purpose flour, pure maple syrup, and unsalted butter. I combined sour cream and granulated sugar to form a sweet base, then layered a cream cheese filling with toasted walnuts and a crumbly streusel topped with maple glaze. Each bite is balanced.

I’ve been experimenting in the kitchen lately and I came up with a pretty cool twist on a classic coffee cake. This Maple Walnut Coffee Cake with Maple Glaze is one of those recipes that surprises you with every bite.

I mixed up some 2 cups of all-purpose flour with 1 cup of granulated sugar and 1/2 cup of melted unsalted butter to create a tender base. I then layered a delicate cream cheese filling made with 8 oz of softened cream cheese, a touch of sour cream, a large egg, and a bit of pure maple syrup to bring out that rich, maple flavor.

On top, a crumbly streusel mix with extra chopped toasted walnuts and a sprinkle of brown sugar gave it a crunchy twist. Drizzled with a sweet maple glaze made from powdered sugar and a couple tablespoons more of syrup, this cake delivers a mix of textures and flavors that just keeps you coming back for more.

Why I Like this Recipe

1. I love how the cream cheese layer brings this cake together, it’s so smooth and adds a nice tang that really cuts through the sweetness.
2. The toasted walnuts in both the cream cheese layer and the streusel give it an awesome crunch and a flavor that feels both warm and nutty.
3. I really appreciate how the maple syrup isn’t too overpowering but just right, it reminds me of cozy breakfasts and makes the whole cake taste extra special.
4. The crumbly streusel topping is seriously one of the best parts—it’s like getting a surprise crunch in every bite, and its cinnamon touch makes the flavors pop.

Ingredients

• All-purpose flour gives body and structure using carbohydrates for a hearty base.
• Maple syrup brings natural sweetness and a rich flavor without any artificial additives.
• Walnuts supply healthy fats, protein, and a satisfying crunchy texture in each bite.
• Cream cheese adds a creamy, tangy richness that elevates the overall taste.
• Eggs offer moisture, binding power, and an extra boost of protein for fluffiness.
• Unsalted butter adds moisture and golden richness to the recipe every time.
• Sour cream gives extra moisture, a smooth texture, and a slight tanginess too.
• Baking powder and baking soda provide the leavening action that makes the cake light.
• Light brown sugar in the streusel offers sweetness and a subtle molasses flavor that rocks.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup sour cream
• 2 large eggs
• 1/3 cup pure maple syrup
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 8 oz cream cheese, softened
• 1/4 cup sour cream (for the cream cheese layer)
• 1/3 cup pure maple syrup (for the cream cheese layer)
• 1 large egg (for the cream cheese layer)
• 1/2 cup chopped toasted walnuts (for the cream cheese layer)
• 1/2 cup all-purpose flour (for the streusel)
• 1/3 cup light brown sugar, packed (for the streusel)
• 1/3 cup cold unsalted butter, diced (for the streusel)
• 1/2 tsp ground cinnamon (for the streusel)
• 1/2 cup chopped walnuts (for the streusel)
• 1 cup powdered sugar (for the maple glaze)
• 2-3 tbsp pure maple syrup (for the glaze)
• 1-2 tbsp milk (for the glaze)

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch bundt or round cake pan.

2. In a large bowl, mix together 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup melted butter, 1/2 cup sour cream, 2 large eggs, 1/3 cup maple syrup, 1 tsp vanilla extract, 2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until just combined.

3. Pour half of the batter into your prepared pan.

4. In a separate bowl, beat 8 oz softened cream cheese with 1/4 cup sour cream, 1/3 cup maple syrup, and 1 large egg until smooth; fold in 1/2 cup chopped toasted walnuts and then spoon evenly over the batter.

5. Carefully dollop the remaining batter over the cream cheese layer, trying not to spread it too much.

6. For the streusel topping, combine 1/2 cup all-purpose flour, 1/3 cup packed light brown sugar, 1/3 cup cold diced unsalted butter, 1/2 tsp ground cinnamon and 1/2 cup chopped walnuts. Mix with your fingers or a fork until crumbly and sprinkle evenly on top.

7. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. The top should look golden.

8. While the cake is cooling, make the maple glaze by mixing 1 cup powdered sugar with 2-3 tbsp pure maple syrup and 1-2 tbsp milk. Adjust the liquid to get a pourable consistency.

9. Let the cake cool in the pan for about 10 minutes then transfer it onto a cooling rack.

10. Drizzle the maple glaze over the warm cake and serve it up. Enjoy your Maple Walnut Coffee Cake!

Equipment Needed

1. Preheated oven (set to 350°F)
2. A 9-inch bundt or round cake pan (that you’ll need to grease)
3. A large mixing bowl for the main batter
4. A medium bowl to beat the cream cheese layer ingredients
5. An extra bowl for mixing the streusel topping (you can also use the medium bowl if needed)
6. A small bowl for making the maple glaze
7. Measuring cups and spoons for all the ingredients
8. A whisk or spoon and spatula for stirring and folding the batter
9. A cooling rack to transfer and cool the cake
10. A toothpick to test if the cake is baked through

FAQ

Maple Walnut Coffee Cake With Maple Glaze Recipe Substitutions and Variations

• If you don’t have unsalted butter, you can try using melted coconut oil. It might give a slight coconut taste but works fine in most recipes.
• For the sour cream, plain Greek yogurt is a good substitute. It gives a similar tang and moisture in the batter.
• If you’re out of pure maple syrup, a mix of honey or agave nectar can be used. Just be careful with the sweetness levels.
• Instead of cream cheese, try using Neufchâtel cheese. It has a lower fat content but almost the same taste and texture.
• If you can’t find light brown sugar, you can mix granulated sugar with a bit of molasses. Mix one tablespoon of molasses per cup of sugar to work as a replacement.

Pro Tips

1. When layering the cream cheese mix over the batter, try spooning it in slowly and evenly so it doesn’t mix too much with the cake layers. This will help you get that pretty distinct marbling effect in your final cake.

2. Make sure you really grease your pan well, not just the bottom but the sides too. This little extra step ensures the cake comes out in one piece, and you won’t end up with bits stuck to the pan that are hard to remove.

3. For the streusel topping, be sure to use really cold butter chopped into small pieces. If the butter is too soft, the topping might blend into the cake batter and you won’t end up with that perfect crunchy texture on top.

4. When making the maple glaze, add the milk and syrup slowly. If the glaze gets too thick, its hard to drizzle evenly and you might have to rework it. A thinner consistency will soak into your cake better and give it a delicious shine.