Maple Coffee Cake
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Foto: RecipeGirlIngredients
- 3 tablespoons all purpose flour
- 3 tablespoons packed brown sugar
- 1½ teaspoons ground cinnamon
- 4 tablespoons chilled salted butter
- ¾ cup chopped pecans or walnuts ((optional))
- ¾ cup (1½ sticks) salted butter, (at room temperature)
- 1 cup granulated white sugar
- ¾ cup maple sugar (or packed brown sugar), (see TIPS below!)
- 3 large eggs, (at room temperature)
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1½ cups sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 cup sifted powdered sugar ((sift, then measure))
- ¼ cup pure maple syrup
- 1 teaspoon maple extract
Steps
In a medium bowl, stir together the flour, brown sugar and cinnamon. Using a pastry blender or two knives, cut in the butter until crumbly. Stir in the nuts (if using) and set aside.
Preheat the oven to 350°F. Grease and flour a 10 to 12 cup bundt pan.
In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Beat in the sugars until mixed. Add the eggs, one at a time, beating well after each.
In a large bowl, stir together the flours and baking powder. In a small bowl, stir together the sour cream and extracts.
Alternately add the flour mixture and sour cream mixture to the butter mixture, beating on low speed after each addition just until combined.
Spoon half of the batter into the prepared pan. Sprinkle with the streusel mixture. Spoon the remaining batter over the streusel mixture.
Bake for 45 to 55 minutes, or until a toothpick inserted near the center comes out clean. Cool in a pan on a wire rack for 10 minutes. Turn the pan upside down and remove the cake from the pan. Let cool completely on the wire rack.
In a small bowl, stir together the powdered sugar, maple syrup and maple extract; drizzle over warm or cooled cake.
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