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Maple Walnut Coffeecake

 
One serving costs about $16.11 One serving costs about $16.11 One serving costs about $16.11

$16.11 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,healthy,lacto ovo vegetarian lunch,main course,main dish,dinner
spoonacular Score:76%

Spoonacular Score: 76%

 

Maple Walnut Coffeecake might be just the morn meal you are searching for. For $15.97 per serving, this recipe covers 63% of your daily requirements of vitamins and minerals. One serving contains 4783 calories, 50g of protein, and 224g of fat. Only a few people made this recipe, and 1 would say it hit the spot. It is a good option if you're following a vegetarian diet. A mixture of salt, eggs, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is pretty good. Try Sour Cream Coffeecake with Maple Walnut Streusel, Cranberry-Walnut Coffeecake, and Maple Walnut Banana Bread with Maple Glaze for similar recipes.

Ingredients

Servings:
1.25 tsps
1.25 tsps baking powder
baking powder
0.5 tsps
0.5 tsps baking soda
baking soda
0.67 cup
0.67 cup light brown sugar
light brown sugar
1.5 tsps
1.5 tsps cinnamon
cinnamon
some
some confectioners' sugar
confectioners' sugar
2 large
2 large eggs
eggs
2.25 cups
2.25 cups flour
flour
1.5 tsps
1.5 tsps maple extract
maple extract
1.25 cups
1.25 cups maple syrup
maple syrup
0.25 tsps
0.25 tsps salt
salt
0.75 cup
0.75 cup sour cream
sour cream
0.5 cup
0.5 cup unsalted butter
unsalted butter
6 Tbsps
6 Tbsps unsalted butter
unsalted butter
0.5 tsps
0.5 tsps vanilla
vanilla
0.25 cup
0.25 cup walnuts
walnuts
1.25 tsps baking powder
1.25 tsps
baking powder
0.5 tsps baking soda
0.5 tsps
baking soda
0.67 cup light brown sugar
0.67 cup
light brown sugar
1.5 tsps cinnamon
1.5 tsps
cinnamon
some confectioners' sugar
some
confectioners' sugar
2 large eggs
2 large
eggs
2.25 cups flour
2.25 cups
flour
1.5 tsps maple extract
1.5 tsps
maple extract
1.25 cups maple syrup
1.25 cups
maple syrup
0.25 tsps salt
0.25 tsps
salt
0.75 cup sour cream
0.75 cup
sour cream
0.5 cup unsalted butter
0.5 cup
unsalted butter
6 Tbsps unsalted butter
6 Tbsps
unsalted butter
0.5 tsps vanilla
0.5 tsps
vanilla
0.25 cup walnuts
0.25 cup
walnuts

Equipment

hand mixer
hand mixer
food processor
food processor
plastic wrap
plastic wrap
oven
oven
bowl
bowl
frying pan
frying pan
hand mixer
hand mixer
food processor
food processor
plastic wrap
plastic wrap
oven
oven
bowl
bowl
frying pan
frying pan


Instructions

  1. Make the crumb mixture: In a food processor blend together the flour, the walnuts, the brown sugar, the butter, the cinnamon, and the salt until the nuts are ground and the mixture is crumbly, add the syrup, and pulse the motor until the mixture is combined well.
  2. Preheat the oven to 350 F. and butter and flour lightly a 9-inch pan.
  3. Make the batter: Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In another bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy, beat in the maple syrup, the maple extract, and the vanilla, and beat in the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture and beating the batter after each addi
  4. Spoon half the batter into the pan, spreading it evenly, sprinkle half the crumb mixture over it, and spread the remaining batter evenly over the crumb mixture. Sprinkle the remaining crumb mixture over the top and bake the cake in the middle of the oven for 50 to 60 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and transfer the cake, removing the bottom of the pan, to the rack. Let the cake cool completely and sprinkle the top with the confectioners' sugar. The coffeecake may be made 1 day in advance and kept wrapped in plastic wrap.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $16.03
Ingredient
1.25 teaspoons baking powder
⅔ cups light brown sugar
1.5 teaspoons cinnamon
some confectioners' sugar
2 larges eggs
2.25 cups flour
1.5 teaspoons maple extract
1.25 cups maple syrup
¾ cups sour cream
½ cups unsalted butter
6 tablespoons unsalted butter
½ teaspoons vanilla
¼ cups walnuts
Price
$0.04
$0.47
$0.12
$0.03
$0.55
$0.38
$0.51
$10.23
$1.17
$0.97
$0.72
$0.15
$0.70
$16.03

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Maple syrup comes in three grades, either A-C or 1-3 depending on where you live. To learn which types are suitable for which uses in the kitchen, check out our lesson on maple syrup in the academy.

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
4800k Calories
51g Protein
225g Total Fat
652g Carbs
56% Health Score
Limit These
Calories
4800k
240%

Fat
225g
347%

  Saturated Fat
126g
792%

Carbohydrates
652g
218%

  Sugar
398g
443%

Cholesterol
886mg
295%

Sodium
1518mg
66%

Alcohol
0.69g
4%

Get Enough Of These
Protein
51g
103%

Manganese
12mg
644%

Vitamin B2
7mg
434%

Selenium
135µg
194%

Vitamin B1
2mg
179%

Folate
610µg
153%

Vitamin A
6564IU
131%

Phosphorus
1200mg
120%

Calcium
1171mg
117%

Iron
18mg
101%

Vitamin B3
17mg
89%

Potassium
2480mg
71%

Magnesium
242mg
61%

Copper
1mg
54%

Zinc
7mg
53%

Vitamin E
6mg
46%

Fiber
11g
45%

Vitamin B5
3mg
39%

Vitamin D
5µg
38%

Vitamin B6
0.62mg
31%

Vitamin B12
1µg
28%

Vitamin K
19µg
19%

Vitamin C
2mg
2%

covered percent of daily need

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