Cinnamon Maple Coffee Cake
makes 6-8 servings
For the cake:
1 1/2 sticks butter at room temperature
1 1/2 cups sugar
3 eggs
2 teaspoons pure vanilla extract
1 1/4 cups plain yogurt (secret ingredient!!!)
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3 eggs
2 teaspoons pure vanilla extract
1 1/4 cups plain yogurt (secret ingredient!!!)
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the streusel:
1/4 cup brown sugar, packed
1/2 cup flour
2 teaspoons cinnamon
1/2 cup flour
2 teaspoons cinnamon
2 teaspoons natural maple flavor
1/4 teaspoon salt
1/4 teaspoon salt
5 tablespoons butter, cut into pieces
3/4 cup chopped pecans
3/4 cup chopped pecans
For the glaze:
1/2 cup powdered sugar
2 tablespoons real maple syrup
2 tablespoons real maple syrup
Method:
Preheat the oven to 350 degrees F.
Grease and flour a bunt pan.
Cream the butter and sugar in the bowl of an electric mixer for 4 to 5 minutes, until light. Add the eggs, then add the vanilla and yogurt. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, maple and 3 tbsp of butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the pecans. Reserve the 2 extra tbsp of butter for later.
Spoon half the batter into the pan and spread it out evenly. Sprinkle with about 2/3 of the streusel. Place pats of the remaining butter over the middle strreusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
Cream the butter and sugar in the bowl of an electric mixer for 4 to 5 minutes, until light. Add the eggs, then add the vanilla and yogurt. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, maple and 3 tbsp of butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the pecans. Reserve the 2 extra tbsp of butter for later.
Spoon half the batter into the pan and spread it out evenly. Sprinkle with about 2/3 of the streusel. Place pats of the remaining butter over the middle strreusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
Bake for 50 to 60 minutes, until a
toothpick comes out clean. Let cool on a wire rack for at least 30
minutes. Carefully transfer the cake, streusel side up, onto a
serving plate.
Mix the powdered sugar and maple syrup
together, adding a few drops of milk if necessary, to make the glaze
runny. Drizzle as much as you like over the cake with a knife.
Severed best warm with a cafe a lait!
What do YOU think I should make next?! Comment Below! :)
To get your own amazing bunt pan, I recommend this one, I love the simplicity of it!
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