These mouth-watering mini walnut coffeecakes offer a flavorful combination of maple, cinnamon and crunchy walnuts. Alternatively, this recipe can be made into one bundt cake and then baked 45 to 60 minutes.
- 1 3/4 cups flour, all-purpose
- 1/4 cup California walnuts, ground
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, unsalted, softened
- 1/2 cup maple sugar or brown sugar
- 2 eggs
- 1 cup sour cream
- 2 teaspoons maple extract
- 1 cup California walnuts, toasted
- 2 teaspoons cinnamon
- 1 teaspoon ginger, ground
- 1/4 cup maple sugar or brown sugar
- 2 tablespoons butter, melted
- Preheat oven to 350°F. Grease 12 large muffin tins. Set aside. In small bowl, whisk together flour, 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 combine. In food processor, pulse together California walnuts, cinnamon, ginger and sugar until nuts are chopped.
- Drizzle in butter and pulse once just to combine. 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 center 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 minutes. 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.