Maple Streusel Cake is a warm, comforting dessert that beautifully blends the rich flavour of pure maple syrup with a buttery, cinnamon-sugar crumb topping. Soft, moist, and bursting with cozy sweetness, this cake is perfect for breakfast, brunch, or an after-dinner treat. Each bite delivers layers of maple-infused goodness and a satisfying crunch from the streusel topping — a true taste of homemade comfort.
History:
Streusel cakes originated in Germany, where “streusel” means “something sprinkled or scattered.” Traditionally made with a buttery crumb topping, they became popular in American baking through European immigrants. Adding maple syrup gives this classic cake a North American twist, celebrating the natural sweetness of maple harvested from the forests of Canada and New England.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Maple Streusel Cake
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup pure maple syrup
- ½ cup sour cream or yogurt
- ¼ cup milk
For the streusel topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
- Optional: ½ cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8x8-inch or 9x9-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and brown sugar until light and creamy. Add eggs one at a time, mixing well.
- Stir in vanilla and maple syrup. Alternate adding the dry ingredients and sour cream with milk, mixing just until combined.
- Pour batter into the prepared pan and smooth the top.
- In a small bowl, combine flour, brown sugar, cinnamon, and melted butter to form the streusel. Stir in nuts if using.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Sprinkle streusel evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before slicing. Serve warm or at room temperature.
Notes
- Use real maple syrup for authentic flavour — not pancake syrup.
- Add a pinch of nutmeg for extra warmth.
- Substitute sour cream with Greek yogurt for a tangy twist.
- Store in an airtight container at room temperature for up to 3 days.
- Drizzle with a maple glaze for added sweetness.
Tips for Maple Streusel Cake:
- Toast nuts before adding for enhanced flavour.
- For extra crunch, add rolled oats to the streusel topping.
- Serve with a dollop of whipped cream or vanilla ice cream.
- Replace milk with buttermilk for a richer texture.
- Bake in muffin tins for individual servings.
FAQs: forMaple Streusel Cake:
Q: Can I use pancake syrup instead of pure maple syrup?
It’s not recommended — pure maple syrup gives the best flavor and aroma.
Q: Can I make this cake ahead of time?
Yes, bake it a day ahead and store it covered; it stays moist and flavorful.
Q: Can I freeze this cake?
Absolutely! Wrap slices tightly and freeze for up to 2 months.
Q: How do I make a glaze for topping?
Mix ½ cup powdered sugar with 2 tablespoons maple syrup until smooth.
Q: Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.
Conclusion:
Maple Streusel Cake is the perfect combination of moist, maple-infused cake and crunchy, buttery crumb topping. Every bite bursts with cozy, fall-inspired flavor — sweet, nutty, and warm. Whether you’re serving it at a family breakfast or sharing it with friends over coffee, this cake is sure to impress with its homey charm and irresistible aroma.