Maple Walnut Crumb Cake

Made  times

"This is a nice maple twist on a basic European crumb cake. Our guests love it."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 613 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 613 kcal
  • 31%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 75.2g
  • 24%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
  2. In a medium bowl, stir together the flour, sugar, salt and baking powder. Separate the mixture into two bowls - one with about 5 cups, and the other with about 3. In the bowl with the smaller amount, stir in the eggs, oil, milk, vanilla extract and maple extract. Pour this mixture into the prepared baking pan. To the remaining bowl, stir in the butter, cinnamon and walnuts until crumbly and well blended. Sprinkle this over the top of the batter in the pan.
  3. Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Dust with confectioners' sugar before serving.


Most helpful
Most positive
Least positive

The crumb topping is excellent. The cake is too oily. Another crumb cake recipe I've used has a ratio of 3 cups dry cake mixture: 1/4 cup oil; this one is 3 cups dry cake mixture: 1 and 1/4 ...

I agree with the first reviewer that this recipe calls for too much oil. I reduced the oil to 3/4 cup and that seemed about right. However, I think the cake is still too sweet. If I were to make...

Other stories that may interest you