Maple Walnut Coffee Cake

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.

	this recipe	typical
fat	50%	63%
total sugar	165%	109%
brown sugar share of total sugar	76%	42%
egg	35%	30%
leavener	2%	2%
salt	1%	1%
liquid	100%	69%
mix-ins	28%	0%
flour strength	1.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

100 g	1/2 cup (100 grams) light brown sugar
32 g	1/4 cup (32 grams) all-purpose flour
27 g	1/4 cup (27 grams) California walnuts, (finely chopped)
1 g	1/2 teaspoon ground cinnamon
43 g	3 tablespoons (43 grams) unsalted butter, (melted)
254 g	2 cups (254 grams) all-purpose flour
4 g	1 teaspoon baking powder
2 g	1/2 teaspoon baking soda
3 g	1/2 teaspoon fine sea salt
100 g	1/2 cup (100 grams) light brown sugar
54 g	1/2 cup (54 grams) California walnuts, (chopped)
170 g	1/2 cup (170 grams) maple syrup
100 g	1/2 cup (100 grams) vegetable oil
59 g	1/4 cup (59 grams) whole milk
100 g	2 large eggs, (beaten)
	1 teaspoon maple extract ((optional*))
227 g	8 ounces (227 grams) sour cream, (at room temperature)
63 g	1/2 cup (63 grams) powdered sugar, (sifted)
40 g	2 tablespoons maple syrup

Method: 6 steps, published by handletheheat.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this as loaf cake yesterday and it worked out just wonderfully! I know that the amount of ingredients is very close to most loaf recipes so I actually did use the amounts but doubled it to make 2 loaves and they are nice size but not over large and bake” — a cook, 5.0★

“It took me longer than the 20 minutes prep time and 35 minutes baking time specified in the recipe but the recipe is straightforward and easy to make. Nice texture, moist and tasty but falls just a little short on depth of flavor. I did not add the optional ma” — a cook, 4.0★