Maple Streusel Cake
Maple Streusel Cake is a tender, maple-flavored cake topped with a buttery cinnamon crumb layer. Sweet, nutty, and comforting, it’s perfect for breakfast, brunch, or dessert.
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.