Maple Coffee Cake

Prep Time

30 minutes

Yield

9 servings

Bake Time

45 minutes

Ingredients

Crumb Topping
  • 6 Tbsp. brown sugar
  • 6 Tbsp. all-purpose flour
  • 2 Tbsp. Spring Tree® Maple Syrup
  • 1/2 cup chopped pecans or walnuts
  • 1-1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 tsp. salt
  • 2 Tbsp. Crisco® All-Vegetable Shortening, melted

Cake
  • 3/4 cup Crisco All-Vegetable Shortening
  • 3/4 cup granulated sugar
  • 1/4 cup Spring Tree Maple Syrup
  • 3 eggs
  • 2 Tbsp. sour cream
  • 1-1/2 cups all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. Spice Islands Ground Saigon Cinnamon
  • 1/2 tsp. salt

Maple Drizzle
  • 1/4 cup Spring Tree Maple Syrup
  • 3/4 cup powdered sugar
  • 1/4 tsp. salt

Directions

Crumb Topping
  1. In a bowl, mix the brown sugar, flour, maple syrup, nuts, cinnamon, and salt with a fork.
  2. Add the melted shortening and stir with the fork until well blended. Place in the freezer until the cake is ready to be baked.

Cake
  1. Preheat oven to 350°F and spray a 9 x 9-inch baking pan with no stick spray; set aside.
  2. In a medium mixing bowl, cream the shortening, sugar and maple syrup and beat on medium speed for 2 minutes; scrape the sides of the bowl.
  3. Add the eggs, 1 at a time, blending after each addition.
  4. Add the sour cream and blend on low speed until combined.
  5. In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
  6. Slowly add the flour mixture to the bowl with the mixer on low speed.
  7. Mix just until combined then pour into prepared pan.
  8. Remove crumb topping from the freezer and sprinkle evenly over the cake batter.
  9. Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
  10. Allow cake to cool for 15 minutes before serving.

Maple Drizzle
  1. Combine all the ingredients in a small bowl and whisk until well blended.
  2. Drizzle over cooled coffee cake.