maple twist coffee cake
From my Mamaw's recipe collection.
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yield
16 serving(s)
prep time
45 Min
cook time
20 Min
method
Bake
Ingredients For maple twist coffee cake
-
1 pkg(1/4 ounce) active dry yeast
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3/4 cwarm milk (110° to 115°)
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1/4 cbutter, softened
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3 Tbspsugar
-
1egg
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1 tspmaple flavoring
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1/2 tspsalt
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2 3/4-3 call purpose flour
- FOR THE FILLING
-
1/2 csugar
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1/3 cchopped walnuts
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1 tspground cinnamon
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1 tspmaple flavoring
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1/4 cbutter, melted
- FOR THE GLAZE
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1 cpowdered sugar
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2 Tbspbutter, melted
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1-2 Tbspmilk
-
1/2 tspmaple flavoring
How To Make maple twist coffee cake
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1In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, egg, maple flavoring, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine the sugar, walnuts, cinnamon and maple flavoring; set aside.
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2Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; place one circle on a greased baking sheet or 12-in. pizza pan. Spread with a third of the butter; sprinkle with a third of the filling. Repeat layers twice. Pinch edges of dough to seal. Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge five to six times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
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3Bake at 375° for 18-20 minutes or until golden brown. In a small bowl, combine glaze ingredients; set aside. Carefully remove coffee cake from pan by running a metal spatula under it to loosen; transfer to a wire rack. Drizzle with glaze.
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