Friday, August 19, 2016

Maple Walnut Sour Cream Coffee Cake

I think everyone can agree that coffee cake is a pretty fantastic way to start your morning. Or end your evening. Or.. well.. ok it's good any time of the dang day.

We don't usually eat sweets for breakfast, not by MY choice, but my waistline and my boyfriend have very strong opinions on the matter.

But this coffeecake makes it all okay. It started with a recipe from a vintage community cookbook I have, and I am here to tell you this recipe has stood the test of time. I just made a couple of additions and substitutions, and this bad boy tastes like a pancake coffee cake supreme.

The thin sugary crust on top complements the dense cake beautifully, the sour cream gives it a distinct tang, the maple flavor will make you think you're slurping up syrup, and the sweet nutty crunch in the middle will make you very loudly go "mmmmmmm...".

I'm not sure why these pictures turned out so sideways and unattractive. I think I was just ready to dig in. Please forgive me. I hope you try this one soon!

Keep reading for the recipe!

1 c butter
2 c + 4 tsp sugar
2 eggs
1 c sour cream
1/2 t maple extract
2 c flour
1 t baking powder
1/4 t salt
1 c chopped walnuts
2 t cinnamon, divided


 1. Cream butter, add 2 cups sugar gradually. Beat until fluffy.
2. Beat in eggs, one at a time, very well. 
3. In a separate bowl, mix flour, salt, chopped walnuts and 1 tsp cinnamon.
4. Fold dry ingredients into butter and sugar alternately sour cream and maple extract.
4. In a small bowl, combine remaining sugar, walnuts and cinnamon. 
5. Grease a 13x9 baking dish. Add 1/3 of batter mixture (it will be thick) to the pan and spread evenly. Sprinkle with 3/4 of the nut mixture. Spoon in remaining batter. Sprinkle with remaining nut mixture.
6. Bake at 350* for 45 minutes or until a toothpick in the center comes out clean. Cool slightly before cutting.

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