Maple Walnut Coffee Cake

Name: Maple Walnut Coffee Cake
Cook time: 42 min
Yield: 10 servings
Cuisine: american
Ingredients: 35 g all-purpose flour spooned and leveled; 1 g fine salt; 2 g ground cinnamon; 50 g light brown sugar packed, divided; 40 g unsalted butter softened, divided; 60 g walnuts finely chopped, divided; 250 g all-purpose flour spooned and leveled; 8 g baking powder; 2 g fine salt; 2 g ground cinnamon; 60 g walnuts finely chopped, divided; 165 g unsalted butter softened, divided; 100 g granulated sugar; 90 g light brown sugar packed, divided; 2 each large eggs room temperature; 120 g plain yogurt room temperature; 100 g maple syrup divided; 45 g milk room temperature, divided; 5 ml vanilla extract; 15 g milk room temperature, divided; 30 g maple syrup divided; 60 g powdered sugar; 15 g water for glaze, optional if needed to thin

An American-style coffee cake baked in a 23 x 13 cm loaf pan or 20 cm square pan. The batter is maple-sweetened and yogurt-tenderized, with chopped walnuts folded through and a walnut streusel on top. A thin maple glaze finishes the cooled cake.

By Julienne

Cook time: 42 minutes

Servings: 10

Ingredients

35 g all-purpose flour spooned and leveled
1 g fine salt
2 g ground cinnamon
50 g light brown sugar packed, divided
40 g unsalted butter softened, divided
60 g walnuts finely chopped, divided
250 g all-purpose flour spooned and leveled
8 g baking powder
2 g fine salt
2 g ground cinnamon
60 g walnuts finely chopped, divided
165 g unsalted butter softened, divided
100 g granulated sugar
90 g light brown sugar packed, divided
2 each large eggs room temperature
120 g plain yogurt room temperature
100 g maple syrup divided
45 g milk room temperature, divided
5 ml vanilla extract
15 g milk room temperature, divided
30 g maple syrup divided
60 g powdered sugar
15 g water for glaze, optional if needed to thin

Instructions

Heat the oven to 175°C. Line a 23 x 13 cm loaf pan or a 20 cm square pan with parchment, leaving overhang on two sides. The oven is fully preheated and the pan is lined and ready.
Make the streusel in a small bowl: combine 35 g flour, 1 g salt, 2 g cinnamon, 50 g light brown sugar, 40 g softened butter, and 60 g walnuts. Pinch until the mixture forms clumps; set aside. The streusel holds together in damp crumbs when squeezed.
In a second bowl, whisk together the remaining 250 g flour, baking powder, remaining salt, remaining cinnamon, and the remaining 60 g walnuts. The dry mixture looks evenly combined and the walnuts are distributed throughout.
In a large bowl, beat the remaining 165 g softened butter, 100 g granulated sugar, and the remaining 90 g light brown sugar until lighter and fluffy, 2 to 3 minutes. Beat in the eggs one at a time, then mix in yogurt, 100 g maple syrup, 45 g milk, and vanilla until smooth. The mixture looks creamy, thick, and emulsified, with no visible streaks of egg or butter.
Fold the dry ingredients into the wet mixture just until no dry flour remains, then fold in the remaining 15 g milk and the remaining 30 g maple syrup. Scrape half the batter into the pan, scatter over half the streusel, then add the remaining batter and top with the remaining streusel. The pan is evenly filled and the streusel sits in a thick layer on top.
Bake for 38 to 42 minutes, until the top is browned, the center springs back lightly, and a tester inserted into the middle comes out with a few moist crumbs, not wet batter. For the loaf pan, check toward the end of the range; for the square pan, start checking a few minutes earlier. The cake is risen and the center is set with moist crumbs on a tester.
Cool in the pan for 15 minutes, then lift out and cool on a rack. Whisk powdered sugar with 15 g water, and add a little more water only if needed for a pourable glaze. Drizzle over the cooled cake. The glaze sets in a thin layer and the cake slices cleanly once cooled.