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Classic Coffee Cake | Gemma’s Bigger Bolder Baking

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Breakfast Recipe: DELICIOUS Coffee Cake with Maple Syrup Glaze by Everyday Gourmet with Blakely

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barley flour, maple syrup, beaten eggs, salt, butter, soda, milk and 7 more Maple Syrup Cake Kitchen Counter Chronicle cream, baking soda, maple syrup, pure vanilla extract, eggs, unsalted butter and 7 more. Instructions Heat oven to 375 degrees. Line the bottom of a 9-inch springform pan with parchment paper, coating the parchment paper In a small bowl, cut together pancake mix, brown sugar, ground cinnamon, fine sea salt, maple syrup and cold butter. In a. In a small bowl combine the brown sugar, flour, cinnamon, and salt.

Add the cold butter and with your fingers and pinch the mixture until it forms a crumble. Add half the batter to the pan and even out with a spatula. To the top of the batter add about 3/4 of the streusel in an even layer. Preheat oven to 350 degrees F. Butter and flour 9to 10-cup Bundt pan. Tap out excess flour.

FOR FILLING: Using fork, mix flour, butter and cinnamon in. 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. Maple Coffee Cake 2 1/4 cups all purpose flour 1 teaspoon cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/2 cup brown sugar packed 2/3 cup maple syrup 1/2 cup vegetable oil 1/4 cup milk 2 large eggs 1 1/2 teaspoons maple extract 8 ounces sour cream.

Cream together butter and sugar till fluffy. Beat in eggs then sour cream and vanilla. In separate bowl stir together flour, baking powder and soda and salt. Stir into creamed mixture.

Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. In small bowl, mix all streusel ingredients with fork until crumbly; set aside. Preheat oven to 350°F.

Spray the bottom of an 8-inch square pan with nonstick cooking spray. In a large bowl, stir together the flour, baking powder, baking soda, salt, brown. Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan with shortening.

In small bowl, mix 3 tablespoons granulated sugar and 1 teaspoon.

List of related literature:

Whisk 3 tablespoons maple syrup into heavy cream before adding to flour mixture.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

Combine the maple syrup, heavy cream and brown sugar in a small saucepan and bring to a boil.

“Delicious Under Pressure” by Meredith Laurence, Jessica Walker
from Delicious Under Pressure
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Whisk 1½ tablespoons maple syrup into heavy cream before adding to flour mixture.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
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Reduce buttermilk to ¾ cup and add ¼ cup maple syrup to food processor along with buttermilk in step 2.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
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Beat in maple syrup, maple extract, and vanilla (batter may look curdled).

“Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful” by Barbara Fairchild
from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
by Barbara Fairchild
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-In an ovenproof skillet, melt 4 TBS BUTTER and blend with 3/4 cup MAPLE SUGAR GRANULES and 2 TBS FRUCTOSE until mixture caramelizes, about 6 to 8 minutes.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Add the milk, granulated sugar, vanilla extract, nutmeg, ¼ cup of the maple syrup, and 1 teaspoon of the salt; stir until smooth.

“One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes” by Scott, Ryan
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Add 1 cup maple syrup; boil 2 to 3 minutes, until slightly thickened.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
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3 In a separate medium bowl, whisk the maple syrup, milk, oil, and vanilla extract until thoroughly blended.

“Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution” by Kris Carr
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Whisk together the confectioners’ sugar and maple syrup until the mixture is smooth.

“Baked: New Frontiers in Baking” by Matt Lewis, Renato Poliafito, Tina Rupp
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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47 comments

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  • Well I’m already bummed I just out it in the oven. I usually watch your entire video before starting..this time I didn’t ��…I think I over-mixed the cake batter…God I hope it still comes out good��

  • My family gets together once a month and coffee cake is part of the day. I really want to make this one for our next get together!

  • I’ve been making Sour Cream Coffee Cake since 1975,had a pt’s mom give me the most wonderful recipe and I tried it & brought it in for my team,they were scarfing up the crumbs in my 1st round Tupperware Cake carrier.I then took the recipe home & made a Non Italian dessert for the Family and they really enjoyed it. Coffee made in pot on stove,went & had Nana over already to supervise me & try it out 1st. This is such a wonderful Cake to bring to any occasion & also to enjoy with the Pandemic. Take the cake,slice it up,wrap each slice individually & freeze. You can make her extra rick brownies and cut wrap freeze,always have Good Vanilla Ice Cream on hand. Warm the brownies top w ice cr & enjoy after 1 of her favorite dinners. I have goodies of hers saved.
    Enjoy,Stay Safe & above all VOTE VOTE VOTE

  • I WOULD LEGIT PAY 1000 dollars a day to live with her and eat her delicious cooking if i had that kind of $$$$��

    PLEASE INA: OPEN A RESTAURANT WITH UR EXACT RECIPES!!!������

  • Hi Vero, thank you for the great compliment! I usually never taste it because I take pictures of it after for my website so it wouldn’t look very good with a big bite out of it!:) Yes! Homemade lasagna is definitely on my list of things to make. Thank you again for watching and commenting! Happy eating!

  • Gemma, this really brought back memories for me. My youngest child has Down Syndrome & Kelly is 37 now. When she was an infant she had an Early Intervention Teacher who came to our home & taught us techniques to help with her development. Her teacher’s name is Shirley, and every day that Shirley came, I always had the coffee maker ready with a fresh pot & some kind of homemade treat, coffee cake, muffins, a quick bread, some kind of baked good. I got to know Shirley really well & while my daughter doesn’t need her instruction anymore, Shirley is still a great friend. Sharing a cup of coffee or tea & a delicious treat, really relaxes everyone & helps people to get to know one another, and it’s a wonderful bonding time. Keep on showing us your wonderful skills & recipes. A delicious treat with a warm drink, is a perfect break in the middle, or any time of day! You’re the best!!!!

  • Hi Gemma.i want to make your coffee cake.usually I make yogurt at home.if I put yogurt into strainer for some time and then I use this for this cake instead of sour cream what you suggest it LL be ok.thanks

  • Hi Gemma, I have a question. If I use yougart as a substitute for the sour cream. What type of yougart should I use? Can I use plain reduced fat yougart?

  • Not interested in looking like her! No thanks! I emailed this woman years ago regarding why all of her friends and guests didn’t include a more diverse group of people and the reason I was told was that she only invited people on she knew. After that I decided I would no longer watch someone who never had different races at their table. ��

  • DO NOT forget to ALWAYS toast the nuts whenever nuts are called for!! I’ve been baking for 48 years and have found many years ago that the true delicious flavor of nuts come out when toasted!! It makes your recipe a MILLION TIMES better if not perfect!!

  • Made this cake today, and it doesn’t disappoint! Soft fluffy sponge and crunchy streusel. So yummy. I did originally click on the recipe because I thought this cake had coffee in it, but no, you drink it with coffee. Got it! It goes well with a big mug of tea too. ��Loved this Gemma! Your recipes have made me a competent baker. ������������

  • Has some coffee cake for dinner last night it was ok thought I’d be better, it was store-bought though, this would probably be a lot better��

  • Hi gemma. the quantity for the strudel is way to much if you cut the strudel recipe in half it should be fine, I love you videos so much. Thank you����

  • I just made this cake and was VERY disappointed! The outcome was not well, especially the top didn’t cook at ALL, when I followed every piece of instruction! I don’t recommend it!!!!:(

  • Hello does anyone ever talk about the difference in vanilla extract? I find it so odd for me personally I’m no baker but from time to time I do try but, I’m curious when I’ve been to Costco the price of liquid vanilla extract is about $30.00 and then target has a small itty bitty bottle for $2.00 so is that fake vanilla or imitation vanilla like imitation crab �� ����

  • I understand trying to promote your website… but if I’m actually trying to make these recipes I’d really appreciate if you’d put the recipe in the video:)

  • I’m so sick of cooking the same old same old and trying to stay healthy through this covid19… I could eat this entire cake in a day. No joke.

  • Gemma it would have been cool if you added coffee in there yourself to make something totally new. But man it looked delicious. I’m a guy and I love your channel and you the amazing baker so much that in itself makes me want to check out your shop.

  • I just made this today for snack and I love it! My family seems to love it, too. There’s a bunch of recipes here for coffee cake and when I try to find the easiest with no fail, I always follow yours. Thank you! Love from the Philippines!

  • Food Crawlers is the ultimate experience for true foodie.
    Food Crawlers brings you best in town recipes by Roma in only 60 seconds.
    If you have not Subscribed yet.
    Please do it now! Don’t Forget to Share too.
    Here is link of our First Video
    https://youtu.be/XXEsX2_TgTE

  • I want Ina and Jeffrey to adopt me…Ina makes everything sooo appetizing too. My Mom was an amazing baker and an incredible cook(born in Hungary). She made a sour cream coffee cake with loads of cinnamon. It was heavenly! I miss you so much Mom! ���� ��

  • Hey Gemma! I tried your Coffee cake and Lord! It’s instantly become one of the best cakes I made to date. The recipe is spot on and you could simply deliver this cake to a bakery and it’ll be gone in no time. I’ve learned so much from you, thank you so much! ❤️

  • Hello Bigger Bolder Baking. İch habe diesen Kuchen gemacht. İch denke, dass für den Streuselmörtel ein cup Mehl genug gewesen werde. Coffee Cake ist sehr lecker. Danke schön ��

  • I made this cake today. It’s still in the oven actually. I do have a question. I would like to make sure that the amount of flour for the topping is correct. The recipe says to use 1 3/4 cups of flour. When I compared my streusel topping to yours, they didn’t look the same. To me it seemed like a lot of flour compared to yours. Can you please double check this for me? I fear I did something wrong.

  • OK Gemma. I gotta make this! You are brilliant for bringing this to the public awareness. Coffee cakes should be brought to the forefront today as they were recognized as a great desert in years past. Easy recipe to follow. And the individual desert pan is a great idea. It reminds me that when I bake your banana bread recipe, I split the dough into a 4 mini loaf pan. THUMBS UP!

  • You are an amazing Baker, recently I found you in you tube and immediately started following you and believe me everything which I have tried has turned out the best. I am gathering lots of appreciation from my family and friends. Thankyou so much

  • So annoying when the written receipe takes you to another site and there’s so many ads and pop ups that you can’t find the recipe anywhere!!!!! Is it that hard to put the instructions in the box below??��

  • This won 1st place in a Pillsbury cooking contest over 35 years ago. I brought it to a bbq and the guests ate the whole thing before the bbq was served. It’s my favorite coffee cake recipe

  • Instant coffee
    Was used years ago…
    It makes a dark color
    And crispier top.
    Also enhances chocolate
    Cake.
    Not many recipes use instant coffee
    Anymore…HAVEN’T HAD A TRUE COFFEE CAKE IN 40 YEARS.
    I LOVE YOUR RECIPE��

  • In a is a sweetheart.She makes really delicious looking meals and bakes.I would be over weight,,if I was at her house.Keep up the good work,In a,, and a hello to your sweetheart,,Jeffery.

  • Hii Gemma..i made this cake yesterday. It tasted delicious. Now a find an excuse to try ur receipes.. Urs channel is the only silverlining o hv during these quarantine times

  • This could be made better with 100% freshly-ground whole wheat flour and raw sugar, with farm eggs and farm soft cheese, like a riccota-type. A lifetime health plan is to always use whole wheat flour, not white, bleached or unbleached flour with fake vitamins added; and never white bleached sugar, but raw sugar only. You’ll need no bread the rest of the day if you have it made from these natural ingredients.:)

  • hello, first i luv ur kitchen. also u r very beautiful. i have been watching u for some time now but i do have some questions. how come u never taste ur edible works of art? and if u can make a homemade lasagna if possible.thanks n i luv ur channel

  • I made this but added chopped bacon (lightly fried til just crispy) into the maple glaze. Sooo good! I also doubled up on the streusel

  • Hi Bold Bakers! I hope you enjoyed my Coffee Cake recipe. You can get the written recipe here: http://bit.ly/ClassicCoffeeCake. AND don’t miss my BONUS Video Recipe on the GoodCook page for Chocolate Rice Pudding: http://bit.ly/ricepuddingvid. I hope you enjoy!

  • You probably don’t eat the cakes you make do you Gemma? How could you stay so thin otherwise:D? These are so lovely and delicious, I won’t be able to resist eating the whole thing in a day!

  • Hi Gemma, can you share a video of any egg free baking recipe. I have seen ur chart but it will be helpful if you can demonstrate to explain how to use the substitutes properly and how its supposed to turn out.

  • Until she said it, I never considered some people might think Coffee Cake would taste like coffee ����. I love the topping on coffee cake! I was always taught it was called that because it’s served with coffee.

  • Looks wonderfully delicious. I’m going to slightly pre-cook (just to soften) a cup of chopped apples and toast 1/3 cup of walnuts (cause that’s what I have) to use them as the center filling. The glaze will be 10x sugar, milk and a touch of zested orange rind. You have delightful content. Thank you. (:

  • OMG…I made this today I substituted Greek low fat yogurt as I did not have sour cream. Words cannot describe how good this cake is

  • Sorry Gemma…I have been following you for sometime now.  But I was so disappointed.  It was the worst recipe ever! It was so thick couldn’t even get it spread in pan.

  • Oh, my! This will be perfect for the rest of the year, holiday parties and family gatherings!! Thank you so much Gemma!! I cannot wait to make this cake!
    I would also like to learn how to make your traditional Irish coffee cake!!

  • Hey I made this for my family and they LOVED IT!!! Perfect for tea time ❤ I didnt have sour cream so I used yogurt but didnt even have enough so I compensated by adding another egg. It was still so delicious.
    I’m not a baker at all so I was surprised it kinna….worked!?! Haha. I’m not gonna change the recipe, my family is hooked. Thank you ❤

  • That looks delicious! I really want to try that, minus the walnuts. Thank you so much for sharing this with us. I always enjoy your videos. Something about your voice and your mannerisms, is just so calming! Thumbs up.:-) Beth

  • I made this cake and if you follow the recipe to the letter and this cake came out fantastic! It is a impressive cake to bring to any dinner party. ��

  • Watching this beautiful lady preparing a gorgeous cake in her kitchen is a pleasure, and then she graciously offers the recipe for this cake to all of us! Thank you, dear Ina! I will be happy to make it not later than this weekend!

  • Without sugar syrup how can we eat it will be dry stuck in throat you’re making video only for YouTube videos or anyone is going to eat this