Cinnamon Maple Coffee Cake
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Cinnamon Maple Coffee Cake
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This Cinnamon Maple Coffee Cake is a delightful breakfast! Sweet, comforting and drizzled with maple glaze, coffee cake makes any morning better.
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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
- 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.
Nutrition Information
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Calories
232kcal
(12%)
Carbohydrates
41g
(14%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Cholesterol
31mg
(10%)
Sodium
63mg
(3%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 31mg | 10% |
| Sodium | 63mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
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