Maple Walnut Coffeecakes

Maple Walnut Coffeecakes

1-3/4 cups all purpose flour
1/4 cup California walnuts, ground
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1/2 cup maple sugar or brown sugar
2 eggs
1 cup sour cream
2 tsp maple extract

1 cup California walnuts, toasted
2 tsp cinnamon
1 tsp ground ginger
1/4 cup maple sugar or brown sugar
2 tbsp melted butter

Preheat oven to 350°F (180°C). Grease 12 large muffin tins. Set aside.

In small bowl, whisk together flour, ground California walnuts, baking soda,
baking powder and salt.

In large bowl, beat together butter and sugar with an electric mixer until
pale and fluffy, about 3 minutes. Beat in one egg at a time, beating well
after each addition. Beat in sour cream and maple extract until smooth and
fluffy, about 4 minutes (2 minutes with a standing mixer). Reduce speed to
low and add flour mixture, scraping down sides of bowl and mixing just to

In food processor, pulse together California walnuts, cinnamon, ginger and
sugar until nuts are chopped. Drizzle in butter and pulse once just to

Spoon half of the batter into the muffin tins. Sprinkle with half the walnut
streusel. Spoon in remaining batter and top with streusel. Bake in the
centre of the oven until cakes begin to pull away from the sides of the tin,
the tops are golden and set, and a tester comes out clean, about 25 to 30

Cool cakes on rack in pan for 1 hour. Run a thin knife around edges to
loosen and transfer to rack to cool completely or serve warm sprinkled with
icing sugar.

Store in an airtight container for up to 2 days.

Tip: Alternatively, this recipe can be made into one bundt cake and then
baked 45 to 60 minutes.