This Cinnamon Maple Coffee Cake is a delightful breakfast! Sweet, comforting and drizzled with maple glaze, coffee cake makes any morning better.
While many mornings we love a stack of buttermilk pancakes, or our easy waffle recipe, sometimes we just crave coffee cake. Our lemon coffee cake is a reader favorite!
Why This Coffee Cake is Best
You may all remember a few months ago I made this Cinnamon Apple Coffee Cake?
I have to say the edge pieces were my favorite. They had a chewy texture (like a cinnamon roll), and the buttery streusel topping gave this a little extra crunch on top!
It put the idea in my head for this Cinnamon Maple Coffee Cake. Made with a yeast dough and a generous amount of streusel topping, it’s like all the best parts of a cinnamon roll and coffee cake in one!
- Cinnamon and maple flavors are baked right into the dough.
- Leavened with yeast for a fluffy, chewy texture.
- Crispy streusel topping baked on top.
- Covered with a simple maple glaze for even more flavor!
Love the maple glaze? Try it on our easy pumpkin coffee cake!
Ingredient Notes
- Rapid rise yeast – Using this quick acting yeast cuts down on the time it takes for the dough to rise. No need to proof it first!
- Flour- one issue people have when making a yeast dough is it being too dense. Be sure to use our tips and tricks on how to measure flour to avoid this mishap!
- Sugar- this dough uses granulated sugar to sweeten it up! You’ll use light brown sugar in the streusel and powdered sugar in the glaze!
- Maple flavoring – The cake and glaze are both flavored with this highly concentrated extract. We love it because you only need a couple of teaspoons for a distinct maple taste and aroma.
Recipe Tips and Tricks
- When heating the water and butter, do NOT overheat. I use a kitchen thermometer for this. You don’t want to scald the yeast (because then it won’t rise).
- Once you’ve made the “dough” and pressed it into the pan, cover this with a clean kitchen towel and allow it rise for about 45 minutes.
- While the dough was rising, I whipped up the streusel topping. You can use a pastry blender to cut in the butter, but I always find using my hands works best. You want to mix until it’s “crumbly” with small pieces of butter still visible.
- After baking, allow the cake to cool slightly before adding the glaze.
- I recommend that you store it covered at room temperature for up to 3 days. Mine started to get a little stale by day 4, but I popped a piece in the microwave for 15 seconds, and it was perfect. So there’s that.
Recipe FAQs
No, maple syrup won’t work. It’s much less concentrated than maple extract or maple flavoring and wouldn’t give your coffee cake any added flavor.
Maple extract is made from actual maple sap. Most bottles labeled “maple flavoring” are artificial or imitation maple extracts. Either one can be used in this recipe!
Yes, you can use active dry yeast instead of the Rapid Rise. The dough will take longer to double in size (up to 2 hours rather than 45 minutes).
More Easy Breakfast Recipes
Cinnamon Maple Coffee Cake
This Cinnamon Maple Coffee Cake is a delightful breakfast! Sweet, comforting and drizzled with maple glaze, coffee cake makes any morning better.
Ingredients
For the dough:
- ¾ cup water
- 2 Tablespoons unsalted butter
- 2 cups all-purpose flour, divided
- 1 envelope Fleischmann's® RapidRise™ Yeast
- 2 Tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 2 teaspoon maple flavoring
- 1 large egg
For the streusel:
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 teaspoon cinnamon
- ¼ cup unsalted butter, softened
For the glaze:
- 1 cup powdered sugar
- 1 ½ Tablespoons milk
- 1 ½ teaspoon maple flavoring
Instructions
- In a small saucepan, combine water and butter for the dough. Heat until very warm (and butter is melted), to about 120-130 degree F.
- In a large mixing bowl, add 1 cup of the flour, yeast, sugar, and salt. Add water mixture and blend together. Add in the cinnamon, nutmeg, maple and egg. Mix until well combined.
- Add remaining 1 cup of flour and beat for about 2 minutes, scraping sides of bowl as needed.
- Pour dough into a greased 8x8-inch baking pan. Cover with a clean, dry towel and let rise in a warm place until doubled in size (about 45 minutes).
- While dough is rising, combine streusel ingredients with a pastry blender or your hands, until very crumbly. Set aside.
- When dough is ready, sprinkle streusel evenly over the top. Bake in a preheated 350 degree F oven for about 35 minutes, until golden brown. Cool slightly on wire rack.
- While cooling, prepare glaze. Whisk together the powdered sugar, milk and maple until smooth. Drizzle over warm cake. Slice and enjoy!
Notes
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 232Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 63mgCarbohydrates: 41gFiber: 1gSugar: 22gProtein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Your kitchen is going to smell incredible when you make your Cinnamon Maple Coffee Cake. Brew a fresh pot of coffee and enjoy a slice of sweet cinnamon paradise!
Maple flavoring and maple extract are both listed as ingredients. Can you just use maple extract where is calls for maple flavoring?
I am always looking for coffee cake recipes and LOVE maple!! Since I can’t be trusted not to eat the whole thing, have you ever had enough left over to try freezing and how does it hold up?
Thanks
I haven’t frozen this one specifically, but I think it should be fine if you freeze it!
Could you make with maple syrup instead of extract?
Thanks!
The extract has a concentrated maple flavor, syrup just doesn’t have the depth in maple that the small amount wouldn’t make a difference.
I am weak when it comes to coffee cake. I will never say no and then you went and drizzled that maple glaze on top. Just perfect!
Lord I love coffee cake, especially when it has maple…the best of flavors!