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