MAPLE SYRUP COFFEECAKE
Pecans works nicely as well.
Provided by Mary Strode @Marykate1950
Categories Cakes
Number Of Ingredients 16
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.
MAPLE NUT COFFEE CAKE
Every time I make this coffee cake for the holidays or church functions, the pan is emptied in a hurry. People rave about it. -Rosadene Herold, Lakeville, Indiana
Provided by Taste of Home
Time 55m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the contents of the roll mix and yeast packets with the sugar. Stir in water, butter, egg and maple flavoring; mix well., Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 45-60 minutes., In a small bowl, combine sugar, walnuts, cinnamon and maple flavoring. Grease a 12-in. pizza pan. Punch dough down. Turn onto a lightly floured surface; divide into 3 portions. Roll each into a 12-in. circle. Place 1 circle on prepared pan. Brush with a third of the melted butter; sprinkle with a third of the filling. Repeat layers twice. Pinch around edge to seal., Place a small glass in center of circle. With kitchen scissors, cut from outside edge just to the glass, forming 16 wedges. Twist each wedge 5 or 6 times and tuck ends under. Remove glass. Cover with a kitchen towel; let rise in a warm place until doubled, 30-45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool. Combine glaze ingredients; drizzle over warm coffee cake.
Nutrition Facts : Calories 255 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 251mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
MAPLE TWIST COFFEE CAKE
If you like maple flavor, you will love this recipe. It is so pretty with all the twists and is always a hit at bake sales I have brought it too.-Deanna Richter, Elmore, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, egg, maple flavoring, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine the sugar, walnuts, cinnamon and maple flavoring; set aside. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; place 1 circle on a greased baking sheet or 12-in. baking pan. Spread with a third of the butter; sprinkle with a third of the filling. Repeat layers twice. Pinch edges of dough to seal., Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge 5 or 6 times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes., Bake at 375° until golden brown, 18-20 minutes. In a small bowl, combine glaze ingredients; set aside. Carefully remove coffee cake from pan by running a metal spatula under it to loosen; transfer to a wire rack. Drizzle with glaze.
Nutrition Facts : Calories 236 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
MAPLE SUNBURST COFFEE CAKE
This is really a great coffee cake. This is one that I used to make for Christmas and Easter mornings. Cook time includes rising time.
Provided by pines506
Categories Yeast Breads
Time 3h15m
Yield 1 coffee cake
Number Of Ingredients 17
Steps:
- In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast.
- In small saucepan, heat milk and butter until very warm (120F to 130F) Add milk mixture and eggs to flour mxiture.
- Blend at low speed for 3 minutes.
- Beat at medium speed 3 more minutes.
- With spoon, stir in remaining flour until dough is stiff; place in greased bowl and cover and let rise until doubled, 1 1/2 hours.
- Combine filling ingredients.
- Divide dough into 2 parts; roll each out to a 12-inch round.
- Place one round on greased 12-inch pizza pan.
- Spread with filling and place the second round on top and seal edges.
- Make 5-inch cuts, 1-inch apart all around the coffe cake from outside edges; twist each strip.
- Let rise 1 hour until light.
- Bake at 350F for 25-30 minutes until golden.
- Combine glaze ingredients.
- Drizzle over warm cake.
Nutrition Facts : Calories 3042.6, Fat 90.3, SaturatedFat 51.9, Cholesterol 633.1, Sodium 4250.6, Carbohydrate 497.1, Fiber 12.4, Sugar 189, Protein 61.9
MAKEOVER MAPLE COFFEE CAKE
Downsizing the sugar and margarine, and switching to fat-free milk made all the difference in this coffee cake recipe, but without sacrificing one tasty crumb of flavor. -Sharon Boynak, La Porte, Indiana
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in milk and applesauce (mixture may appear curdled). Combine the flour, baking powder, salt and baking soda; add to butter mixture just until moistened. Spread half of the batter into a 13x9-in. baking pan coated with cooking spray., Combine filling ingredients; sprinkle half of filling over the batter. Gently top with remaining batter and filling. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Combine icing ingredients until smooth; drizzle over coffee cake.
Nutrition Facts : Calories 318 calories, Fat 11g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 281mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 1g fiber), Protein 6g protein.
LEMON-PECAN SUNBURST COFFEE CAKE
Make and share this Lemon-Pecan Sunburst Coffee Cake recipe from Food.com.
Provided by SkinnyMinnie
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375ºF.
- Grease a 9-inch round cake pan.
- Separate the biscuit dough into 8 biscuits.
- Place 1 biscuit in the center of the pan.
- Cut the remaining biscuits in half, forming 14 half-circles.
- Arrange these pieces around the center biscuit in a sunburst pattern, with all the cut sides facing in the same direction. I overlapped the circle sides and let the flat sides rest on the bottom of the pan.
- In a small bowl, combine the pecans, granulated sugar, and lemon zest; mix well.
- Brush the tops of the biscuits with the melted butter and sprinkle with the pecan mixture.
- Bake 20-25 min, or until golden brown.
- Meanwhile, in a small bowl, combine the confectioners' sugar, cream cheese, and enough lemon juice to make a pourable glaze; beat until smooth.
- Drizzle the glaze over the warm coffee cake.
- Let stand for 10 min, or just until the glaze is set.
- Serve warm.
Nutrition Facts : Calories 318.9, Fat 15.5, SaturatedFat 5.2, Cholesterol 14.1, Sodium 656.2, Carbohydrate 41.2, Fiber 0.8, Sugar 18.5, Protein 4.8
MAPLE HUCKLEBERRY COFFEE CAKE
Make and share this Maple Huckleberry Coffee Cake recipe from Food.com.
Provided by dicentra
Categories Breads
Time 1h
Yield 12-169 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350F degrees, rack in the middle. Butter a 1-pound loaf pan, and line with parchment paper. Alternately, you could just butter and flour the pan,.
- In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, thyme, and rosemary. Set aside.
- In a separate large bowl beat the butter with an electric mixer or by hand - until light and fluffy.
- Drizzle in the maple syrup and beat until well incorporated, scrape down the sides of the bowl a couple times along the way.
- Beat in the egg, lemon zest, and vanilla extract, scraping the sides again. Add half of the flour, stir just a bit, now add a splash of the buttermilk, stir again, but not too much.
- Add the rest of the flour and stir a bit, and now the rest of the buttermilk. Stir until everything barely comes together and then very gently fold in one cup of the huckleberries. Scrape the batter evenly into the prepared pan and set aside.
- To make the streusel topping, place the flour, butter, maple sugar, thyme and pecans in a food processor and pulse 20-30 times or until the topping is a bit beyond sandy/crumbly. It should be moist-looking - on its way to being slightly doughy.
- Crumble 2/3 of it over the cake batter, sprinkle the remaining 1/3 cup huckleberries on top of that, and then add the last of the crumble. Barely pat in place with your fingertips.
- Place the coffee cake in the oven and bake for 45-50 minutes or until the top is golden and a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool for five minutes and then remove it from the pan to cool on a rack (this way the cake won't steam in the pan as it's cooling.
Nutrition Facts : Calories 202.8, Fat 11.8, SaturatedFat 5.4, Cholesterol 38.2, Sodium 81.9, Carbohydrate 22.4, Fiber 2.4, Sugar 9.3, Protein 3.5
MAPLE COFFEE CAKE
Make and share this Maple Coffee Cake recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Mix dry ingredients. Add chopped nuts; add liquids and mix until just blended.
- Spoon into greased 8-inch square pan.
- Bake at 350F for 25-30 minutes. Remove from oven. Turn on broiler. Cover cake with topping. Place under broiler for 2-3 minutes until lightly browned.
Nutrition Facts : Calories 403.7, Fat 20.1, SaturatedFat 7.9, Cholesterol 53, Sodium 329.9, Carbohydrate 52.7, Fiber 2.2, Sugar 29.9, Protein 5.5
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