Recipe by COOKSIS
"This is a nice maple twist on a basic European crumb cake. Our guests love it."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
3 1/2 teaspoons
1 1/4 cups
1 1/8 cups
maple flavored extract
confectioners' sugar for dusting
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 cups oil. Way too much oil for our tastes. (The ratio for dry ingredients to milk and to eggs is the same between the 2 recipes.)
The cake was unpleasant: heavy and greasy tasting (not at all like any of the European-style cakes I've eaten; they usually have a fine crumb and almost dry texture).
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 it again, I would reduce the sugar from 3 cups to 2.
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Walnut Crumb Cake
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 291
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
Maple syrup and walnuts create an amazing cranberry sauce.
See how to make an incredibly easy, entirely essential holiday classic.
Watch how to make this decadent-tasting but actually fat-free cake.