Hey y’all! If you love cozy flavors and a cake that’s as comforting as your favorite sweater, this Maple Streusel Cake is destined to become your new go-to. With a moist, tender crumb, a warm maple aroma, and a crunchy swirl of cinnamon streusel, it’s seriously hard to resist—whether you serve it for brunch, dessert, or as a sweet coffee break treat. Let’s get cooking!
Why You’ll Love This Maple Streusel Cake
- Perfect for any occasion: brunch, holiday mornings, or as a show-stopping dessert.
- Beautifully combines sweet maple flavor with a buttery, crunchy streusel topping.
- Super easy to make, even for beginner bakers—no fancy techniques required.
- Makes your kitchen smell absolutely incredible as it bakes.
- Keeps well for days, making it great for make-ahead gatherings.
Ingredients for Maple Streusel Cake
- For the Streusel:
- ½ cup all-purpose flour
- ⅓ cup packed light brown sugar
- ¼ cup unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon
- ¼ cup chopped pecans (optional)
- For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- ¼ cup whole milk
How to Make Maple Streusel Cake
Step 1: Prepare the Streusel Topping
- In a bowl, combine ½ cup flour, ⅓ cup brown sugar, 1 teaspoon cinnamon, and ¼ cup cubed cold butter.
- Using a pastry blender or your fingers, work the mixture until it resembles coarse crumbs. Stir in the pecans, if using. Set aside.
Step 2: Mix the Maple Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, beating well after each. Stir in the maple syrup and vanilla extract.
- Add half the dry ingredients to the wet, then add sour cream and milk. Mix, then add the remaining dry ingredients until just combined (don’t overmix!).
Step 3: Assemble & Bake
- Spread half the batter in the prepared pan. Sprinkle half the streusel over the batter.
- Dollop the rest of the batter on top and gently spread. Finish with the remaining streusel.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the Maple Streusel Cake cool in the pan for 15 minutes before serving warm or at room temperature.
Maple Streusel Cake Notes & Tips
- You can substitute Greek yogurt for sour cream for added tang—learn more about baking swaps from King Arthur Baking.
- For even more maple flavor, drizzle with a simple maple glaze made by mixing ½ cup powdered sugar with 1-2 tablespoons of maple syrup.
- Use real maple syrup for best depth of flavor—avoid artificial pancake syrups!
Maple Streusel Cake Variations
- Apple-Maple Streusel Cake: Add 1 cup finely diced peeled apple to the batter.
- Gluten-Free Maple Streusel Cake: Swap all-purpose flour for a 1:1 gluten-free baking blend.
- Nut-Free Version: Skip the pecans and add ¼ cup rolled oats to the streusel for crunch.
Required Equipment for Maple Streusel Cake
- Mixing bowls
- Electric hand or stand mixer
- 9-inch round or square cake pan
- Measuring cups and spoons
- Pastry blender or fork
- Rubber spatula
Maple Streusel Cake Storage Instructions
Store leftover Maple Streusel Cake covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. To keep it extra moist, wrap tightly in plastic wrap or store in an airtight container. You can also freeze slices for up to 2 months—just thaw overnight in the fridge before enjoying.
Serving Recommendations & Pairings
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with strong brewed coffee or hot tea for the perfect afternoon snack.
- Add fresh berries for a bright, fruity contrast.
Maple Streusel Cake Pro Tips
- Don’t overmix your batter—this keeps the cake light and tender, as explained further in this quick bread baking guide.
- Bring eggs and butter to room temperature for the fluffiest texture.
- If you notice the streusel browning too quickly, loosely tent the cake with foil during the last 10-15 minutes of baking.
Frequently Asked Questions about Maple Streusel Cake
- Can I make Maple Streusel Cake ahead?
- Yes! Bake the cake the day before, cool completely, and store tightly wrapped. It tastes just as delicious the next day.
- Can I use pancake syrup instead of maple syrup?
- Pure maple syrup is best for deep flavor, but in a pinch, use a high-quality maple-flavored syrup. The taste will vary.
- How do I keep the cake extra moist?
- Don’t overbake, and wrap any leftovers in plastic or foil as soon as it cools to lock in moisture.
Total Time: 55 minutes
Prep Time: 15 minutes
Bake Time: 35-40 minutes
Ingredients
- 2 cups all-purpose flour
- ½ cup unsalted butter, softened
- ¾ cup pure maple syrup
- ½ cup granulated sugar
- 2 large eggs
- ½ cup milk
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
Instructions
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1Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan.
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2In a medium bowl, whisk together the flour, baking powder, and salt.
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3In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the maple syrup and vanilla extract.
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4Add the flour mixture to the wet ingredients alternately with the milk, beginning and ending with flour mixture. Mix until just combined.
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5Pour the batter into the prepared pan. In a small bowl, mix chopped pecans, 2 tablespoon butter, 2 tablespoon flour, and ¼ cup brown sugar for the streusel. Sprinkle evenly over the batter.
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6Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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