MAPLE SYRUP COFFEE CAKE RECIPES

Name: Maple Syrup Coffeecake
Prep time: 15 min
Cook time: 40 min
Yield: 12
Cuisine: American
Ingredients: FOR MAPLE FILLING; 1/2 cup(s) all purpose flour; 2 tablespoon(s) unsalted butter, room temperature; 1 teaspoon(s) cinnamon, ground; 1 1/4 cup(s) walnuts, coarsely chopped; 1/2 cup(s) pure maple syrup; FOR CAKE; 2 cup(s) all-purpose flour; 1 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 3/4 cup(s) sugar; 1/2 cup(s) unsalted butter, room temperature; 2 large eggs; 1 teaspoon(s) vanilla extract; 1 cup(s) regular or low-fat (not nonfat) sour cream

MAPLE SYRUP COFFEECAKE | JUST A PINCH RECIPES

Maple Syrup Coffeecake | Just A Pinch Recipes image

Pecans works nicely as well.

Provided by Mary Strode @Marykate1950

Categories Cakes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 12

Number Of Ingredients 16

Ingredients

FOR MAPLE FILLING
1/2 cup(s) all purpose flour
2 tablespoon(s) unsalted butter, room temperature
1 teaspoon(s) cinnamon, ground
1 1/4 cup(s) walnuts, coarsely chopped
1/2 cup(s) pure maple syrup
FOR CAKE
2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
3/4 cup(s) sugar
1/2 cup(s) unsalted butter, room temperature
2 large eggs
1 teaspoon(s) vanilla extract
1 cup(s) regular or low-fat (not nonfat) sour cream

Steps:

Preheat oven to 350 degrees F. Butter and flour 9- to 10-cup Bundt pan. Tap out excess flour.
FOR FILLING: Using fork, mix flour, butter and cinnamon in small bowl until crumbly. Stir in walnuts and maple syrup. (This will be a liquid streusel.)
FOR CAKE: Whisk flour, baking powder, baking soda and salt in medium bowl to blend. Using electric stand mixer and paddle attachment, beat sugar and butter in large until fluffy. Beat in eggs, one at a time. Mix in vanilla. Beat in flour mixture in two additions, alternating with sour cream, just until blended.
Spoon half of batter into prepared pan. Spoon about two-thirds of maple filling over batter. Spread remaining batter over filling and smooth top. Dot with remaining filling. Bake until tester inserted near center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool 15 minutes. Run knife around pan sides to loosen cake. Invert cake onto rack, then invert cake, streusel side up, onto platter.
DO-AHEAD TIP: Cake can be made up to 2 days ahead. Wrap in plastic and store at room temperature.

COFFEE AND MAPLE SYRUP CAKE RECIPE | EAT SMARTER USA

Coffee and Maple Syrup Cake recipe | Eat Smarter USA image

The Coffee and Maple Syrup Cake recipe out of our category Cake! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 1 hours 50 minutes

Yield 1

Number Of Ingredients 16

Ingredients

1 cup softened butter (scant)
1 cup sugar (scant)
1 unwaxed lemon (zest)
4 eggs
3 cups all-purpose flour
0.5 cup Almond flour
1 teaspoon Baking powder
0.5 cup milk
2 tablespoons instant Coffee
2 tablespoons milk
0.375 cup Maple syrup
2 tablespoons Coffee liqueur
1.25 cups all-purpose flour
0.333 cup Almond flour
0.667 cup chilled butter
powdered sugar (for dusting)

Steps:

Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line the baking tin with grease-proof paper.
For the cake, beat the butter with the sugar and lemon zest until fluffy. Beat in the eggs one at a time. Mix the flour with the almonds, baking powder and a pinch of salt and quickly stir into the mixture, alternating with the milk, to form a smooth, spreadable mixture. Tip into the tin and smooth the top flat.
For the crumble topping, gently heat the coffee with the milk, syrup and liqueur in a small pan to dissolve. Allow to cool.
In a bowl, rub the coffee mixture with the flour, almonds and butter to form crumble. Spread evenly over the cake mixture and bake for around 1 hour until golden brown (cocktail stick test). If the cake starts to brown too much, cover with aluminium foil. Once cooked, remove from the oven and leave to cool.
Remove from the tin, dust with icing sugar and serve cut into slices.

Nutrition Facts : Calories 566.03 kcal, FatContent 31.68 g, SaturatedFatContent 16.86 g, ProteinContent 9 g, CarbohydrateContent 61.54 g, SugarContent 22.81 g, CholesterolContent 127.46 mg

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