Coffee cake just sounded good to me after the weather turned cold and the rain started up again. This Maple Coffee Cake fit the bill!
This coffee cake is moist and delicious with the added flavor of a hint of maple in the cake and in the glaze. In the center there is a ring of cinnamony streusel followed by more fluffy cake and a topping of crunchy streusel finished with a sweet drizzle of maple glaze.
Time to grab a cup of coffee! Here is how you can make your own:
You can find the entire recipe here. You must use cake flour (or a cake flour substitute) or the cake will be dry and too crumbly.
The recipe calls for sour cream but I substituted with greek yogurt. You will need a tube pan (angel food cake pan) or a bundt cake pan. Spray the pan with Pam For Baking and set aside. Preheat oven to 350 degrees.
Streusel: Place the brown sugar, flour, cinnamon, salt, butter and nuts into the bowl of a food processor and pulse a few times until the mixture looks sandy and crumbly with small lumps.
You can also make by hand in a small bowl, pinching the butter into the flour mixture until a crumble forms. I like to keep the streusel in the fridge until ready to use.
Cake: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment cream together the butter and sugar until light and fluffy, around 5 minutes.
Add the eggs one at a time and the vanilla extract (i also added 1 1/2 teaspoons of Maple Extract). Add the sour cream or greek yogurt. Mix until completely combined.
Add the flour mixture to the butter mixture and mix until just combined. Do not over mix or cake will be tough.
Spread half the batter into the bottom of the prepared tube pan. Smooth out evenly then cover with 3/4 cup of streusel. Top with remaining batter and smooth.
Spread remaining streusel over top of batter and bake for 50 to 60 minutes or until a toothpick comes out clean. Let cool on a wire rack for 30 minutes before transferring cake out of pan.
When cake is cooled, run a small knife around edges of pan then carefully push the cake up and out of the pan.
Invert cake onto plate, then turn right side up onto serving platter.
Glaze: Mix powdered sugar and maple syrup together. Use a fork to drizzle over the top of cake.
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