Maple Walnut Loaf Cake With Cinnamon Streusel Topping
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This quick and easy maple walnut loaf cake recipe is moist, buttery, and topped with a cozy cinnamon walnut streusel.
As much as I love being on vacation and taking a break from figuring out what’s for dinner every night, there’s also something comforting about coming home and slipping back into familiar routines.
The unpacking?
Not my favorite.
The laundry pile waiting by the washing machine?
Also not my favorite.
But easing back into everyday life feels a little more doable when there’s something cozy baking in the oven.
A couple of days after getting home from our trip to Iowa, I found myself craving comfort food, and this maple walnut loaf cake hit the spot.
The combination of maple syrup, cinnamon, buttery cake, and crunchy walnuts makes the kitchen (actually the entire house) smell unbelievable while it bakes.
Don’t you just love recipes like that!
This is a recipe you’re going to want to make when you’re having a bad day or just looking for a little comfort any day of the year.
And while this is technically considered a dessert, I fully support eating a slice for breakfast or an afternoon snack with coffee or tea.
No judgement here!
Why You’ll Love This Recipe
Find the measurements and full recipe below!
Ingredients You’ll Need to Make the Best Cinnamon Walnut Loaf
There really isn’t anything cozier than the combination of maple, cinnamon, and walnuts baking in the oven.
This maple walnut cake is made with simple ingredients to create a moist loaf topped with a delicious cinnamon walnut streusel.
Cinnamon Walnut Streusel:
Maple Loaf Cake:
Maple Glaze (optional):
tools you’ll need
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I’m Heidi, the heart and hands behind Eleanor Rose Home.
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How to Make a Maple Walnut Loaf Cake With Streusel Topping
You won’t believe how quickly and easily this loaf cake comes together and the scent that will fill your kitchen…heavenly.
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Here’s the step-by-step instructions on how to make a soft loaf with streusel topping every single time.
01
Prepare the Loaf Pan & Make the Batter
Preheat your oven to 350 degrees and grease a 9×5 inch loaf pan (you can also line with parchment paper) to help prevent sticking. Then, in a large mixing bowl cream together the butter and brown sugar until light and fluffy, about 2–3 minutes. Add the maple syrup, eggs, and vanilla extract and mix until smooth.
02
Add the Dry Ingredients to the Wet Ingredients
Add the flour, baking powder, baking soda, and cinnamon to the bowl. Next, alternate adding the sour cream and milk, mixing gently until combined. Fold in the chopped walnuts. You want to be careful not to overmix the batter once the flour has been added to keep the loaf soft and tender.
03
Make the Cinnamon Walnut Streusel
In a small bowl, combine the flour, chopped walnuts, brown sugar, and cinnamon. Add the softened butter and mix with a fork until crumbly. The mixture should resemble damp sand with some larger crumbs throughout.
04
Assemble the Loaf Cake
Spread the batter evenly into the prepared loaf pan. Sprinkle the streusel evenly over the top.
05
Bake
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean. If the top begins browning too quickly, loosely tent the loaf with foil during the last 15 minutes of baking. Allow the loaf to cool in the pan for about 15 minutes before transferring to a wire cooling rack.
06
Drizzle the Cake With Maple Glaze
This step is completely optional but I think it makes this loaf cake even more delicious. Whisk together powdered sugar, maple syrup, and milk until smooth and drizzle over the cooled loaf. Yum!
Helpful Tips
- Use pure maple syrup. Real maple syrup gives this cake the richest flavor. Pancake syrup won’t give the same depth.
- Toast the walnuts first. Toasting walnuts for a few minutes before adding them to the batter and streusel makes the flavor taste warmer and nuttier.
- Don’t overmix the batter. Once the flour is added, gently mix just until combined. Overmixing can make the loaf dense instead of soft and tender.
- Room temperature ingredients matter. Softened butter, room temperature eggs, and sour cream help the batter mix together more evenly and create a softer crumb.
- Check the loaf early. Every oven is a little different. Start checking around the 55 minute mark by inserting a toothpick into the center.
- Tent with foil if needed. If the streusel topping starts getting too dark before the center is fully baked, loosely cover the loaf with foil for the remaining bake time.
- Let it cool before glazing. If adding the maple glaze, allow the loaf to cool first so the glaze doesn’t completely melt into the cake.
Ways to Serve Walnut Maple Loaf Cake
This cozy loaf pairs perfectly with:
- Coffee
- Chai Tea
- Cinnamon Tea
- Hot Apple Cider
- Warm Maple Latte
It’s especially delicious served warm with a little butter.
How to Store Leftover Maple Syrup & Walnut Loaf
Once the cake has completely cooled, store it tightly covered at room temperature for up to 3 days.
I like to keep mine in an airtight container or wrapped in plastic wrap to help keep the loaf soft and moist.
You can store the loaf in the refrigerator for up to 5 days.
Just let slices come to room temperature before serving, or warm them slightly in the microwave for a few seconds to bring back that fresh baked texture.
This loaf cake also freezes well.
Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or airtight container for up to 2 months.
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Maple Walnut Loaf Cake Variations & Substitutions
I love recipes that are easy to customize based on what you already have in your pantry or the flavors you love most, and this one is no exception.
Here are a few simple ways to switch things up…
- Swap the walnuts. Pecans are another great option and pair well with the maple and cinnamon flavors.
- Add white chocolate chips. Fold white chocolate chips into the batter for a sweeter, more dessert like loaf.
- Turn into muffins. Divide the batter into a lined muffin tin and bake at 350 degrees for about 18–22 minutes.
- Add apples. Fold in finely diced apples for a cozy fall variation.
- Substitute Greek yogurt. Plain Greek yogurt can be used instead of sour cream.
- Make it extra nutty. Add a few extra toasted walnuts on top before baking for more crunch and flavor.
Frequently Asked Questions About Maple Walnut Loaf
Can I use pancake syrup instead of pure maple syrup?
You can, but the maple flavor won’t be nearly as deep or complex. Pure maple syrup is really what makes this recipe shine, it’s worth using the real thing.
Can I make this ahead of time?
Absolutely. It tastes even better the next day, so baking it the evening before you plan to serve it is a great idea. Store it wrapped at room temperature overnight.
How should I store maple walnut loaf cake?
Keep it wrapped tightly at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Let refrigerated slices come to room temperature before serving, or warm them for a few seconds in the microwave.
Can I freeze this loaf?
You can. Let it cool completely, then wrap tightly in plastic wrap and place in a freezer bag. It will keep well for up to 2 months. Thaw overnight at room temperature.
My top is browning too fast, what do I do?
Loosely tent the loaf with aluminum foil for the last 15 minutes of baking. This is a common thing with loaf cakes, the top bakes faster than the center, and the foil tent solves it perfectly without affecting the bake.
Can I swap pecans for walnuts?
Yes! Pecans are a wonderful substitute and give the loaf a slightly sweeter, buttery flavor. Use the same amounts.
Did you make this recipe?
Mention us @eleanorrosehome or tag us using #eleanorrosehome so we can see your creations. You can also leave a comment below!
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Maple Walnut Loaf Cake With Cinnamon Streusel
Ingredients
Cinnamon Walnut Streusel
- 1/2 cup All-Purpose Flour
- 1/4 cup Walnuts chopped
- 1/4 cup Dark Brown Sugar packed
- 1/2 tsp Ground Cinnamon
- 4 tbsp Salted Butter softened
Maple Walnut Loaf Cake
- 1/2 cup Salted Butter softened
- 3/4 cup Light Brown Sugar
- 1/4 cup Pure Maple Syrup
- 2 Large Eggs room temperature
- 1 tsp Vanilla Extract
- 1 3/4 cups All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 cup Sour Cream
- 1/4 cup Milk
- 3/4 cup Walnuts chopped
Optional Maple Glaze
- 1 cup Powdered Sugar
- 1-2 tbsp Maple Syrup
- 1 tbsp Milk
Instructions
- Preheat oven to 350 degrees.
- Line a 9"x5" loaf pan with parchment paper and lightly grease.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy, about 2–3 minutes.
- Add maple syrup, eggs, and vanilla extract. Mix until smooth.
- Add flour, baking powder, baking soda, and cinnamon. Alternate adding the sour cream and milk, mixing gently until combined.
- Fold in the chopped walnuts making sure not to overmix.
- Spread the batter evenly into the prepared loaf pan.
- In a small bowl, make the streusel topping by combining flour, walnuts, brown sugar, and cinnamon. Add softened butter and mix with a fork until crumbly.
- Sprinkle the streusel evenly over the top of the cake batter.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. (If the loaf browns too quickly, loosely tent with foil during the last 15 minutes of baking.)
- Cool in the pan for 15 minutes before transferring to a wire rack.
- If you want to add the glaze, whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled loaf.
Notes
- Use room temperature butter and eggs for a smoother batter.
- Don’t overmix the batter once the flour is added.
- Use pure maple syrup for the best flavor.
- Toast the walnuts first for deeper flavor.
- Let the loaf cool before glazing.
Nutrition
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