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Maple Walnut Strudel Coffee Cake cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be introduced at different established incidents also. I am certain you will see lots of people who just like the Maple Walnut Strudel Coffee Cake dishes that you simply make.
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Ingredients of Maple Walnut Strudel Coffee Cake:
- Give of For Cake:
- Need - Dry ingredients:
- Give 2 cups All Purpose Flour
- Require 1/2 cup - Light Brown Sugar
- Make ready 1/2 Teaspoon - Fine Salt
- Take 1/2 Teaspoon for Baking Soda
- Take 1 Teaspoon of Baking Powder
- Give of Wet Ingredients:
- Require 8 ounces of sour cream
- Make ready 1/2 cup Pure Maple Syrup
- Provide 1/2 cup of oil ( canola, vegetable or melted coconut oil
- You need 1/4 cup - buttermilk or whole milk
- Get 2 of large eggs beaten
- Take 1 teaspoon for maple extract (optional. Makes it more maple flavor)
- Need 1/2 cups of Chopped toasted walnuts
- Make ready Strudel Mixture;
- Make ready 1/2 cup light brown sugar
- Make ready 1/4 cup - all purpose flour
- Need 1/4 cups for chopped toasted walnuts
- Require 1/2 teaspoon cinnamon or nutmeg. I use both
- Need 3 tablespoons for unsalted butter, melted
- Make ready for Topping:
- Prepare 1/2 cup sifted powdered sugar
- Prepare 2 Tablespoons of maple syrup
- You need Can of add 1 teaspoon maple extract for more intense maple flavor
Maple Walnut Strudel Coffee Cake steps:
- 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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