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Maple Walnut Crumb Cake

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COOKSIS

This is a nice maple twist on a basic European crumb cake. Our guests love it.

Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 613 kcal
  • 31%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 75.2g
  • 24%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
  2. In a medium bowl, stir together the flour, sugar, salt and baking powder. Separate the mixture into two bowls - one with about 5 cups, and the other with about 3. In the bowl with the smaller amount, stir in the eggs, oil, milk, vanilla extract and maple extract. Pour this mixture into the prepared baking pan. To the remaining bowl, stir in the butter, cinnamon and walnuts until crumbly and well blended. Sprinkle this over the top of the batter in the pan.
  3. Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Dust with confectioners' sugar before serving.
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Reviews

KELLIBO
10
12/21/2004

The crumb topping is excellent. The cake is too oily. Another crumb cake recipe I've used has a ratio of 3 cups dry cake mixture: 1/4 cup oil; this one is 3 cups dry cake mixture: 1 and 1/4 cups oil. Way too much oil for our tastes. (The ratio for dry ingredients to milk and to eggs is the same between the 2 recipes.) The cake was unpleasant: heavy and greasy tasting (not at all like any of the European-style cakes I've eaten; they usually have a fine crumb and almost dry texture).

vocaro
4
8/30/2006

I agree with the first reviewer that this recipe calls for too much oil. I reduced the oil to 3/4 cup and that seemed about right. However, I think the cake is still too sweet. If I were to make it again, I would reduce the sugar from 3 cups to 2.