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Composition Maple Walnut Strudel Coffee Cake:
- Give For Cake:
- Require - Dry ingredients:
- Take 2 cups of All Purpose Flour
- Make ready 1/2 cup - Light Brown Sugar
- Give 1/2 Teaspoon of Fine Salt
- Provide 1/2 Teaspoon for Baking Soda
- You need 1 Teaspoon - Baking Powder
- Get Wet Ingredients:
- Take 8 ounces of sour cream
- Take 1/2 cup for Pure Maple Syrup
- Prepare 1/2 cup oil ( canola, vegetable or melted coconut oil
- Provide 1/4 cup for buttermilk or whole milk
- Get 2 of large eggs beaten
- Need 1 teaspoon of maple extract (optional. Makes it more maple flavor)
- Provide 1/2 cups of Chopped toasted walnuts
- Prepare - Strudel Mixture;
- Prepare 1/2 cup of light brown sugar
- You need 1/4 cup of all purpose flour
- Provide 1/4 cups chopped toasted walnuts
- Need 1/2 teaspoon cinnamon or nutmeg. I use both
- Give 3 tablespoons unsalted butter, melted
- Get Topping:
- You need 1/2 cup sifted powdered sugar
- Give 2 Tablespoons maple syrup
- You need Can for add 1 teaspoon maple extract for more intense maple flavor
Maple Walnut Strudel Coffee Cake how to cook:
- Preheat oven to 350. While oven preheats, spray or butter a 9x9 inch square pan or cast iron or aluminum.
- Mix strudel ingredients until crumbly and set aside.
- In large bowl, mix dry ingredients for cake until well combined. Set aside.
- In separate bowl, mix wet ingredients until well combined.
- Make a well in the center of dry ingredients.
- Pour wet ingredients into well and gently fold into dry until just combined. Do not over mix.
- Pour half of the cake batter into prepared pan.
- Sprinkle half the strudel mixture over layer of cake in pan.
- Pour remaining batter over strudel layer.
- Sprinkle remaining strudel over top.
- Bake at 350 until toothpick inserted comes out clean. Check after 20 minutes.
- Cool for 15 minutes if removing from pan and finish cooling on wire rack.
- Mix topping ingredients to combine well. I sometimes add a few splashes of milk to thin for a glaze. You can make it thick if you prefer.
- Drizzle icing over warm cake.
- Serve warm if you prefer. Even better the next day.
- I love this for breakfast or snack with coffee or tea.
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