Maple Walnut Coffee Cake

 Originally posted on https://handletheheat.com/maple-walnut-coffee-cake/

Ingredients

Streusel:

• 1/2 cup (100 grams) light brown sugar
• 1/4 cup (32 grams) all-purpose flour
• 1/4 cup (27 grams) California walnuts, finely chopped
• 1/2 teaspoon ground cinnamon
• 3 tablespoons (43 grams) unsalted butter, melted

Coffee Cake:

• 2 cups (254 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (100 grams) light brown sugar
• 1/2 cup (54 grams) California walnuts, chopped
• 1/2 cup (170 grams) maple syrup
• 1/2 cup (100 grams) vegetable oil
• 1/4 cup whole milk
• 2 large eggs, beaten
• 1 teaspoon maple extract (optional)
• 8 ounces (227 grams) sour cream, at room temperature

Topping:

• 1/2 cup (63 grams) powdered sugar, sifted
• 2 tablespoons maple syrup

Directions

• Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

Make the streusel:

• In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

Make the cake:

• In a large bowl, stir together the flour, baking powder, baking soda, salt, brown sugar, and walnuts. In a medium bowl, stir together the maple syrup, oil, milk, eggs, and maple extract. Stir in the sour cream. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
• Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
• Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.

Make the topping:

• In a small bowl, combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.