Maple Coffee Cake

Products Used

By Chef Eddy Van Damme

Prep Time:

40m

Bake/Cook Time:

50m - 53m

Yield:

1, 9 x 13-inch cake

Real maple syrup has a rich, natural maple flavor that can't be beat. That's why Chef Eddy uses maple syrup instead of maple flavoring in this quick, easy and extra-thick Maple Coffee Cake. Topped with a crumbly streusel topping and studding with pecan pieces for a nutty crunch, this Maple Coffee Cake is ready in under an hour, start to finish. Great recipe for Sunday morning breakfast or an after-school snack.

Rating:

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Products Used

Ingredients

Maple Coffee Cake

3 3/4 cups all-purpose flour*
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons salt
2 teaspoons cinnamon (Vietnamese preferred)
21 tablespoons (2 sticks + 5 tablespoons) unsalted butter, very soft
1 1/2 cups Imperial Sugar Light Brown Sugar
3 large eggs, room temperature
1 tablespoon vanilla extract
1 1/4 cups buttermilk, at room temperature
3/4 cup real maple syrup at room temperature
1 cup pecan pieces (optional)

Streusel Topping

6 tablespoons unsalted butter, very cold
3/4 cup all-purpose flour*
1/3 cup + 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
1/4 teaspoon salt

For Serving

1/4 cup maple syrup (optional)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
For easy removal of pan, line a 9 x 13-inch pan with parchment paper and set aside.
Sift or whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a bowl large enough to hold all ingredients mix butter until creamy. Add sugar and mix until light and fluffy.
Add one egg at a time waiting for previously added egg to be fully incorporated before adding next. Add vanilla extract.
Combine buttermilk with maple syrup. In 5 increments, alternately add flour mixture and buttermilk mixture, starting with and ending with flour. Stir in pecans if using.
Scrape batter into prepared pan.
For streusel using a box grater, grate butter into flour or add butter precut in small pieces. Add sugar and salt.
Using fingers work mixture until it resembles wet sand. Sprinkle on surface of batter and place in oven. Bake for approximately 50-53 minutes or until light golden brown and center bounces back when lightly pressed with a finger. If surface of cakes becomes too dark drape with aluminum foil.
Cake can be served warm or at room temperature. If desired, drizzle additional maple syrup on surface before serving.

Imperial Sugar Insight

Maple-flavored syrups are made with corn syrup and may not provide a satisfactory result.

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Maple Coffee Cake