This coffee cake, which has the chewy texture of white bread, is loaded with nuts and then baked drenched in a sweet and sticky syrup. The recipe uses pecans, but because walnuts are my favourite and I have a huge bag sitting my refrigerator, I used that instead. To give it a richer flavour, I also replaced the corn syrup with pure maple syrup. The best part of this cake is really biting into the sweet and crunchy topping.
It was so good that it was almost gone right after it came out from the oven and my daughter reserved the last piece for school the next day. I read some feedback online that this doesn’t keep well and is best eaten right after its baked. Although it was slightly drier the next day, it was still delicious. I baked the full recipe in a loaf tin but only used half the amount of corn syrup and light brown sugar as the surface area is not as big as the 8 inch square tin recommended for this recipe.
Walnut Maple Yeasted Coffee Cake (Serves 9)
Recipe adapted from the World’s Quickest Yeasted Coffee Cake from Cake Keeper