EASY MAPLE PECAN COFFEE CAKE
Mmm! Coffee cake made easy by our good friend Bisquick. A quick crust is topped with a choux pastry, baked, then drizzled with maple glaze.
Provided by SusieQusie
Categories Breads
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F
- In small bowl, cut 2 tablespoons butter into 1 cup Bisquick mix, using pastry blender until crumbly. Sprinkle with 2 tablespoons water; mix until pastry cleans side of bowl. On ungreased cookie sheet, pat pastry into 11-inch circle. Set aside.
- In 3-quart saucepan, heat 3/4 cup water and 1/4 cup butter to rolling boil. Add 1 teaspoon maple flavor and 1 cup Bisquick mix all at once. Stir vigorously over low heat about 1 1/2 minutes or until mixture forms a ball; remove from heat.
- Beat in eggs, one at a time; continue beating until very smooth. Spread mixture evenly over the crust.
- Bake 45 to 50 minutes or until topping is crisp and dark golden brown; cool slightly.
- In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over cofee cake. Sprinkle with pecans.
Nutrition Facts : Calories 372.5, Fat 20.5, SaturatedFat 9.3, Cholesterol 110.7, Sodium 492.5, Carbohydrate 42.1, Fiber 1, Sugar 25.8, Protein 5.2
MAPLE HUCKLEBERRY COFFEE CAKE
Make and share this Maple Huckleberry Coffee Cake recipe from Food.com.
Provided by dicentra
Categories Breads
Time 1h
Yield 12-169 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350F degrees, rack in the middle. Butter a 1-pound loaf pan, and line with parchment paper. Alternately, you could just butter and flour the pan,.
- In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, thyme, and rosemary. Set aside.
- In a separate large bowl beat the butter with an electric mixer or by hand - until light and fluffy.
- Drizzle in the maple syrup and beat until well incorporated, scrape down the sides of the bowl a couple times along the way.
- Beat in the egg, lemon zest, and vanilla extract, scraping the sides again. Add half of the flour, stir just a bit, now add a splash of the buttermilk, stir again, but not too much.
- Add the rest of the flour and stir a bit, and now the rest of the buttermilk. Stir until everything barely comes together and then very gently fold in one cup of the huckleberries. Scrape the batter evenly into the prepared pan and set aside.
- To make the streusel topping, place the flour, butter, maple sugar, thyme and pecans in a food processor and pulse 20-30 times or until the topping is a bit beyond sandy/crumbly. It should be moist-looking - on its way to being slightly doughy.
- Crumble 2/3 of it over the cake batter, sprinkle the remaining 1/3 cup huckleberries on top of that, and then add the last of the crumble. Barely pat in place with your fingertips.
- Place the coffee cake in the oven and bake for 45-50 minutes or until the top is golden and a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool for five minutes and then remove it from the pan to cool on a rack (this way the cake won't steam in the pan as it's cooling.
Nutrition Facts : Calories 202.8, Fat 11.8, SaturatedFat 5.4, Cholesterol 38.2, Sodium 81.9, Carbohydrate 22.4, Fiber 2.4, Sugar 9.3, Protein 3.5
MAPLE COFFEE CAKE
Make and share this Maple Coffee Cake recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Mix dry ingredients. Add chopped nuts; add liquids and mix until just blended.
- Spoon into greased 8-inch square pan.
- Bake at 350F for 25-30 minutes. Remove from oven. Turn on broiler. Cover cake with topping. Place under broiler for 2-3 minutes until lightly browned.
Nutrition Facts : Calories 403.7, Fat 20.1, SaturatedFat 7.9, Cholesterol 53, Sodium 329.9, Carbohydrate 52.7, Fiber 2.2, Sugar 29.9, Protein 5.5
MAPLE NUT COFFEE CAKE
Every time I make this coffee cake for the holidays or church functions, the pan is emptied in a hurry. People rave about it. -Rosadene Herold, Lakeville, Indiana
Provided by Taste of Home
Time 55m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the contents of the roll mix and yeast packets with the sugar. Stir in water, butter, egg and maple flavoring; mix well., Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 45-60 minutes., In a small bowl, combine sugar, walnuts, cinnamon and maple flavoring. Grease a 12-in. pizza pan. Punch dough down. Turn onto a lightly floured surface; divide into 3 portions. Roll each into a 12-in. circle. Place 1 circle on prepared pan. Brush with a third of the melted butter; sprinkle with a third of the filling. Repeat layers twice. Pinch around edge to seal., Place a small glass in center of circle. With kitchen scissors, cut from outside edge just to the glass, forming 16 wedges. Twist each wedge 5 or 6 times and tuck ends under. Remove glass. Cover with a kitchen towel; let rise in a warm place until doubled, 30-45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool. Combine glaze ingredients; drizzle over warm coffee cake.
Nutrition Facts : Calories 255 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 251mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
MAPLE CAKE
The incomparable flavor of pure maple syrup is reason enough to make this sweet treat; that it is also quick to prepare is an added bonus. Maple syrup is marked and graded by its color, ranging from light to dark -- the darker the color, the more intense the flavor. If you can find grade B, use it here for both the batter and the icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Make the cake: Preheat oven to 350 degrees. Butter a 9-inch square baking pan; line with parchment, and butter parchment. Dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- With an electric mixer on medium speed, beat butter, maple syrup, and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla.
- Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of sour cream; beat until just combined. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 40 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.
- Make the icing: Combine maple syrup and butter in a bowl. Sift in confectionersâ?? sugar, and whisk until combined. Adjust consistency with more syrup or sugar, if necessary. Spread maple icing over top of cake. Let set, at least 15 minutes, before serving.
MAKEOVER MAPLE COFFEE CAKE
Downsizing the sugar and margarine, and switching to fat-free milk made all the difference in this coffee cake recipe, but without sacrificing one tasty crumb of flavor. -Sharon Boynak, La Porte, Indiana
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in milk and applesauce (mixture may appear curdled). Combine the flour, baking powder, salt and baking soda; add to butter mixture just until moistened. Spread half of the batter into a 13x9-in. baking pan coated with cooking spray., Combine filling ingredients; sprinkle half of filling over the batter. Gently top with remaining batter and filling. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Combine icing ingredients until smooth; drizzle over coffee cake.
Nutrition Facts : Calories 318 calories, Fat 11g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 281mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 1g fiber), Protein 6g protein.
MAPLE WALNUT COFFEECAKE
Number Of Ingredients 21
Steps:
- Make the crumb mixture:
- In a food processor blend together the flour, the walnuts, the brown sugar, the butter, the cinnamon, and the salt until the nuts are ground and the mixture is crumbly, add the syrup, and pulse the motor until the mixture is combined well.
- Preheat the oven to 350°F. and butter and flour lightly a 9-inch pan.
- Make the batter:
- Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In another bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy, beat in the maple syrup, the maple extract, and the vanilla, and beat in the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture and beating the batter after each addition until is just combined.
- Spoon half the batter into the pan, spreading it evenly, sprinkle half the crumb mixture over it, and spread the remaining batter evenly over the crumb mixture. Sprinkle the remaining crumb mixture over the top and bake the cake in the middle of the oven for 50 to 60 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and transfer the cake, removing the bottom of the pan, to the rack. Let the cake cool completely and sprinkle the top with the confectioners' sugar. The coffeecake may be made 1 day in advance and kept wrapped in plastic wrap.
MAPLE CAKE
I was on a hunt for a maple cake recipe to make for a friend's birthday and after searching this and a few other sites, I found this recipe on the Food Network site, but was cautious about making it because it had more negative reviews than positive ones. A trial run allowed me to tweak it before serving it tonight. The recipe originally comes from The Magnolia Bakery Cookbook by Simon & Schuster (1954). Comments from the Food Network are that the icing requires constant whipping but the results are worth it; I don't know--I used a maple buttercream frosting instead. But I'll post both, even though the amounts for the buttercream are more to preference (and I didn't really measure).
Provided by anonymous23
Categories Dessert
Time 55m
Yield 2 layers, 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Grease and lightly flour (I use Recipe #78579) two 9-inch cake pans, then line the bottoms with waxed paper.
- In a large bowl, mix together the flour and the ginger and set aside.
- In a large bowl, cream the butter and the sugar until fluffy.
- Add the eggs one at a time, beating until well combined.
- Beat in the maple syrup gradually.
- Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth.
- Pour the batter into the prepared pans; prepare a hot water bath to be placed on the rack underneath the cake pans. Bake for 30-35 minutes or until cake tests done (the toothpick test).
- Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
- To make the original frosting: In the top of a double boiler, combine first five ingredients. Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes). Remove the pot from heat. Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread.
- To make the buttercream frosting: mix butter, extract and syrup till smooth. Add powdered sugar (a few tablespoons at a time), beating on high speed (my handmixer has three speeds) till frosting reaches desired consistency.
- When cake has cooled, ice between the layers. Ice top and sides of cake, sprinkling the top with chopped walnuts.
Nutrition Facts : Calories 798.4, Fat 27.1, SaturatedFat 15.3, Cholesterol 124.5, Sodium 760, Carbohydrate 133.9, Fiber 1.5, Sugar 92.8, Protein 7.9
MAPLE TWIST COFFEE CAKE
If you like maple flavor, you will love this recipe. It is so pretty with all the twists and is always a hit at bake sales I have brought it too.-Deanna Richter, Elmore, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In 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, 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. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; place 1 circle on a greased baking sheet or 12-in. baking 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 5 or 6 times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes., Bake at 375° until golden brown, 18-20 minutes. 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.
Nutrition Facts : Calories 236 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
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MAPLE COFFEE CAKE - A WICKED WHISK
From awickedwhisk.com
4.7/5 (18)Total Time 50 minsCategory BreakfastCalories 622 per serving
- To make your Maple Coffee Cake, start by preheating your oven to 350 degrees and spraying a 9 x 9 baking pan with non-stick spray. Set aside and begin making your pecan streusel. Add brown sugar, flour, pecans, cinnamon and melted butter to a small bowl and stir to combine. Set aside.
- Then begin whisking together your flour, cinnamon, baking powder, baking soda, salt and brown sugar in a large mixing bowl. In a separate bowl, add the maple syrup, vegetable oil, milk, eggs, maple extract and sour cream and mix until well combined. Then add the wet ingredients to the dry ingredients and using a large mixing spoon, mix ingredients together until just incorporated. Do not overmix and do not break out the electric beater.
- Pour half of your cake mix into your prepared pan and even out with the back of the spoon. Sprinkle about 1/3 of your pecan struesel evenly on top of your cake mix and then spoon the remaining batter evenly on top of your pecan struesel layer and even out again with the back of the spoon. Sprinkle the remaining pecan struesel evenly on top of your cake and bake for 35 - 40 minutes. Remove from the oven and let cool on a baking rack for 20 minutes before serving.
- While your cake cools, make the icing. Combine powdered sugar, maple syrup, maple extract and milk to make an icing that can be drizzled on top. Too thin, add more powdered sugar. To thick, add a bit more milk. Drizzle maple icing on top of your Maple Coffee Cake and serve while warm. Leftovers can be covered and stored in the refrigerator for up to 3 days.
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