"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vermont Maple Walnut Coffeecake Recipe

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This recipe for Vermont Maple Walnut Coffeecake, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Malone
Added: Thursday, October 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
FOR MAPLE FILLING: 1/2 c all-purpose flour, 2 tbs (1/4 stick) unsalted butter, room temperature. 1 tsp. ground cinnamon, 1 1/4 c walnuts, coarsley chopped. 1/2 c PURE maple syrup.
FOR CAKE: 2 cups all-purpose flour, 1 tsp baking powder, i tsp baking soda, 1/2 tsp. salt, 3/4 c sugar, 1/2 c (1 stick) unsalted butter, room temperature. 2 large eggs, 1 tsp vanilla extract, 1 c regular or low-fat (not non fat) sour cream.
1. PREPARATION: Preheat oven to 350 degrees. Butter and flour 9 - 10 cup Bundt pan. Tap out excess flour.
2. FOR FILLING: Using fork, mix flour, butter and cinnamon in small bowl until crumbly. Stir in walnuts and maple syrup (This will be a liquid streusel).
3. FOR CAKE: Whisk flour, baking powder, baking soda and salt in medium bowl to blend. Using electric stand mixer and paddle attachment, beat sugar and butter in large bowl until fluffy. Beat in eggs, one at a time. Mix in vanilla. Beat in flour mixture in two additions, altering with sour cream, just until blended.
4. Spoon half of batter into prepared pan. Spoon about two-thirds of maple filling over batter. Spread remaining batter over filling and smooth top. Dot with remaining filling. Bake until tester inserted near the center of the cake comes out clean; about 40 minnutes. Transfer pan to a rack and cool for 15 minutes. Run knife around pan sides to loosen cake. Invert cake onto a rack, then invert cake, streusel side up, onto a platter.
5. DO-AHEAD TIP: Cake can be made up to 2 days ahead. Wrap in plastic and store at room temperature. This coffeecake feeds 12 adults. Wonderful served warm with coffee or tea. Remember, the secret is PURE maple syrup.

Directions:
Directions:

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Hello, my wonderful Southern Friends. I was raised in Massachusetts and Vermont. My grandmother always made this wonderfully calming coffeecake for us on Sundays. I am proud to share it with you. Sue Malone

 

 

 

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