Cinnamon Maple Coffee Cake

Sweet and comforting, this Cinnamon Maple Coffee Cake is a delightful breakfast!

Be sure to sign up for my email…new recipes in your inbox!

You may all remember a few months ago I made this Cinnamon Apple Coffee Cake for Fleischmann’s® Yeast?

Yes? You remember? Do you also remember me telling you how EASY it is to make recipes using yeast? It’s nothing to be afraid of my friends. If I can do it, so can you.

Starting the New Year and getting back to the basics is a goal I have heard several of you say back on facebook. So, it’s only fitting that today’s recipe is for an easy recipe you can enjoy with your family anytime and share the love of something homemade and delicious.

By the end you’ll have a delicious breakfast cake to enjoy with a cup of your favorite hot beverage (of course mine would be coffee, duh).

Today’s recipe is adapted slightly from this Beginner’s Cinnamon Streusel Coffee Cake recipe. With a few of my own variations and the delicious addition of MAPLE, I think we have something here that you and your family will really enjoy.

Last week I asked on instagram (do you follow me??) if you love MAPLE. I’m so glad so many of you said yes. One of my favorite donuts is a Maple Glaze, so I knew adding this flavor to the coffee cake would be delicious. I also added some maple into the dough mixture, as well as some extra cinnamon and nutmeg! It turned out fantastic you guys.

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! Two thumbs up from this girl.

A few notes about this recipe:

• When heating the water and butter, do NOT overheat. I use a kitchen thermometer for this (you can find these at most Target/Walmart/etc). 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. My house is very cold right now, so I stuck mine inside my microwave (not turned on, of course). It’s nice and warm in there…I wish I could have crawled in myself!
• 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.

And there you have it, a delicious breakfast cake that’s easy enough for beginner bakers! You’re going to love this one and your family will too! Bake it now or bookmark it for later to serve your family a delicious breakfast this weekend! Surprise your neighbor or family member with an extra batch. 

Connect with Fleischmann’s® Yeast:

website | facebook | pinterest

Yield: serves 9-12

Cinnamon Maple Coffee Cake

Print

Prep Time 1 hour

Cook Time 35 minutes

Ingredients

For the dough:

• 3/4 cup water
• 2 Tbsp unsalted butter
• 2 cups all-purpose flour, divided
• 1 envelope Fleischmann's® RapidRise™ Yeast
• 2 Tbsp granulated sugar
• 1/2 tsp kosher salt
• 1/2 tsp Spice Islands® Ground Saigon Cinnamon
• 1/4 tsp ground nutmeg
• 2 tsp maple flavoring
• 1 large egg

For the streusel:

• 1/3 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 tsp Spice Islands® Ground Saigon Cinnamon
• 1/4 cup unsalted butter, softened

For the glaze:

• 1 cup powdered sugar
• 1 1/2 Tbsp milk
• 1 1/2 tsp maple extract

Instructions

1. 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.
2. 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.
3. Add remaining 1 cup of flour and beat for about 2 minutes, scraping sides of bowl as needed.
4. 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).
5. While dough is rising, combine streusel ingredients with a pastry blender or your hands, until very crumbly. Set aside.
6. 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.
7. While cooling, prepare glaze. Whisk together the powdered sugar, milk and maple until smooth. Drizzle over warm cake. Slice and enjoy!

 **I am working with with Fleischmann’s® Yeast as a Bake a Little Extra Blog Ambassador. While I have been compensated for this recipe post, all opinions about the product are 100% my own!**

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**