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
- In a bowl, mix the brown sugar, flour, maple syrup, nuts, cinnamon, and salt with a fork.
- 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
- Preheat oven to 350°F and spray a 9 x 9-inch baking pan with no stick spray; set aside.
- 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.
- Add the eggs, 1 at a time, blending after each addition.
- Add the sour cream and blend on low speed until combined.
- In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Slowly add the flour mixture to the bowl with the mixer on low speed.
- Mix just until combined then pour into prepared pan.
- Remove crumb topping from the freezer and sprinkle evenly over the cake batter.
- Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool for 15 minutes before serving.
Maple Drizzle
- Combine all the ingredients in a small bowl and whisk until well blended.
- Drizzle over cooled coffee cake.
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