This recipe makes a nice nine-inch cake that is big enough for a family breakfast (leftovers are good, too).
WALNUT STREUSEL COFFEECAKE
- 1 egg
- 1/2 cup granulated sugar
- 1/3 vegetable oil
- 1 Tblsp. baking powder
- 1 tsp. salt
- 1 cup milk
- 2 cups all-purpose flour
- 1/4 cup chopped toasted walnuts
- 1/3 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/2 tsp. cinnamon
- 3 Tblsp. melted butter
Preheat oven to 350 degrees F. Oil a 9-inch baking pan
In a large mixing bowl, whisk together the egg, sugar and oil. Whisk in the baking powder and salt, then the milk. Stir in the flour just until blended.
Pour into the prepared 9-inch baking pan.
To make the Streusel: In a small bowl, stir together nuts, brown sugar, flour and cinnamon. With a fork, mix in the melted butter.
Sprinkle the Streusel on top of the batter in the pan. Bake @ 350 degrees F for approximately 30 minutes until top is golden brown and a tester comes out clean when inserted in the center of the cake.
Set on a wire rack to cool.
Serve warm or at room temperature.
I started to make these muffins and found that I didn’t have the maple syrup or buttermilk that the recipe called for and had to improvise. This version turned out very well – not too sweet and with a nice maple flavor.
FAUX MAPLE MUFFINS
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 2 Tblsp. dark brown sugar
- 1/4 tsp. salt
- 1 egg
- 1/2 cup pancake syrup
- 1/2 cup milk
- 1 tsp. maple flavoring
- 1/3 cup oil (Canola)
- 1 cup toasted, coarsely chopped walnuts
Preheat oven to 350 degrees F. Oil 11 muffin cups – or insert paper/silicone liners.
In a medium bowl, stir together the flour, baking powder, brown sugar and salt.
In a large bowl, whisk together the egg, pancake syrup, milk and maple flavoring. Add the dry ingredients and stir just until blended. Stir in the chopped walnuts.
Divide batter between 11 muffin cups. Fill the empty muffin cup with water. Bake @ 350 degrees F for approximately 20 minutes or until a tester inserted in the center of one muffin tests done.
Cool muffins in pan on wire rack for 5 minutes. Then, remove muffins from pan and from silicone liners and finish cooling on rack.
Yield: 11 muffins
I have a note in my recipe binder for 9/26/09: Made for breakfast on a grey, drizzly Saturday morning – excellent.”
This is how it looked outside today – two inches of snow on the ground and four to six more inches due by suppertime.
This is how it looked inside.
Yesterday, my daughter had brought home these daffodils, bright with the promise of spring.
Meanwhile, we need something warm and comforting. How about some Maple Walnut Muffins?
I copied this recipe from a muffin cookbook that I sent my daughter-in-law as a birthday gift in the early 1980s. We have enjoyed this muffin ever since. It has a good maple flavor and the crunch of toasted walnuts.
MAPLE WALNUT MUFFINS
*To toast walnuts: Spread in a single layer on a baking sheet and bake at 350 degrees F for 6-7 minutes, stirring once or twice.
Preheat oven to 400 degrees F
Grease 12 muffins cups or use paper or silicone liners.
In a large bowl, whisk together the egg, maple syrup, buttermilk, vanilla and maple extracts and cooled melted margarine.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, brown sugar and salt. Add to the egg mixture and stir just until blended. Stir in the chopped walnuts.
Spoon batter into 12 prepared muffin cups. Bake at 400 degrees F for 15-20 minutes until a tester inserted in one of the muffins comes out clean. Place muffin pan on rack and cool for 5 minutes…
…then remove the muffins from the cups/silicone liners and continue cooling on a wire rack.
Serve warm from the oven or wrap and store for 2-3 days. These muffins also freeze well. To warm stored or thawed muffins, place on a pan in a cold oven. Turn heat to 350 degrees F and after 10 minutes or so when it has reached 350, turn off heat and remove from oven. They will be just right to eat.