Streusel:
1/2 cup light brown sugar
1/4 cup all-purpose flour
1/4 cup walnuts, finely chopped
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
Coffee Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup light brown sugar
1/2 cup walnuts, chopped
1/2 cup Plew Farm maple syrup
1/2 cup melted butter or vegetable oil
1/4 cup whole milk
2 large eggs, beaten
1 teaspoon maple extract
8 ounces (1 cup) vanilla yogurt or sour cream
Glaze:
1/2 cup powdered sugar
2 tablespoons Plew Farm maple syrup (or more to get drizzling consistency)
Instructions
Preheat the oven to 350°F. Grease the bottom of an 8-inch square pan.
Make the streusel:
In a small bowl, combine all the streusel ingredients with a fork until crumbly. Set aside.
Make the cake:
In a large bowl, stir together the flour, baking powder, baking soda, salt, brown sugar, and walnuts.
In a medium bowl, stir together the maple syrup, oil, milk, eggs, and maple extract. Stir in the sour cream.
Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.
Make the glaze:
In a small bowl, combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers inside an airtight container at room temperature for up to 4 days.