maple syrup coffeecake
Pecans works nicely as well.
prep time
15 Min
cook time
40 Min
method
Bake
yield
12 serving(s)
Ingredients
- FOR MAPLE FILLING
- 1/2 cup all purpose flour
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon cinnamon, ground
- 1 1/4 cups walnuts, coarsely chopped
- 1/2 cup pure maple syrup
- FOR CAKE
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup regular or low-fat (not nonfat) sour cream
How To Make maple syrup coffeecake
-
Step 1Preheat oven to 350 degrees F. Butter and flour 9- to 10-cup Bundt pan. Tap out excess flour.
-
Step 2FOR FILLING: Using fork, mix flour, butter and cinnamon in small bowl until crumbly. Stir in walnuts and maple syrup. (This will be a liquid streusel.)
-
Step 3FOR CAKE: Whisk flour, baking powder, baking soda and salt in medium bowl to blend. Using electric stand mixer and paddle attachment, beat sugar and butter in large until fluffy. Beat in eggs, one at a time. Mix in vanilla. Beat in flour mixture in two additions, alternating with sour cream, just until blended.
-
Step 4Spoon half of batter into prepared pan. Spoon about two-thirds of maple filling over batter. Spread remaining batter over filling and smooth top. Dot with remaining filling. Bake until tester inserted near center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool 15 minutes. Run knife around pan sides to loosen cake. Invert cake onto rack, then invert cake, streusel side up, onto platter.
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Step 5DO-AHEAD TIP: Cake can be made up to 2 days ahead. Wrap in plastic and store at room temperature.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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