Maple Iced Coffee Cake Recipe NEEDED

[jaime]

I am looking for a recipe for maple iced coffee cake. Our local baker makes one that tastes so heavenly…I have to have the recipe (or maybe I shouldn’t).

It tasts very light and moist and has a swirled cinnamon kind of dough. It is iced with maple icing and sometimes has nuts on top.

If you have a simular recipe you could share I would greatly appreciate it (my hips wont, but I will 🙂 )

Thanks!
Jaime in OH

[Janice Terrell]

Is your local baker willing to share the recipe? What have you got to lose by asking with a smile?

[jaime]

Janice I tried that…even begged, but they said they would rather have my business 🙁 and at $5 a cake I have got to find that recipe LOL

[Virginia]

Here is a recipe for Cinnamon Swirl Coffee Cake along with recipes for Maple Icing, Maple Butter Frosting, Maple Cream Cheese Icing and Maple Glaze — could maybe experiment and come up with what you are looking for.

Cinnamon Swirl Coffee Cake

Cake:
16 Tablespoons (2 sticks) unsalted Butter, softened
1 cup Sugar
2 teaspoons Pure Vanilla Extract
3 large Eggs, at room temperature
2 cups all-purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
Pinch of salt
1/2 cup Sour Cream

Syrup:
2 Tablespoons unsalted Butter, melted
3 teaspoons Sugar
1 teaspoon ground Cinnamon

Streusel:
1 cup firmly packed light Brown Sugar
2 teaspoons ground Cinnamon
1 cup chopped Pecans, toasted
8 Tablespoons (1 stick) cold unsalted Butter, cut into tablespoons

Preheat the oven to 350 degrees F. Butter and flour a 10 inch tube pan.

Make the cake:
Put the butter and sugar in a bowl and cream together using the electric mixer on medium speed until fluffy, about 5 minutes. Scrape down the bowl. Add the vanilla and eggs, 1 at a time, beating for 20 seconds after each addition.

Scrape down the bowl again.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Add this mixture to the butter mixture in thirds, alternating with the sour cream. Beat for 45 seconds after each addition, and begin and end with the flour mixture.

Pour the batter into the prepared tube pan.

Make the syrup:
In a small bowl, stir together the melted butter, sugar, and cinnamon.

Drizzle the syrup over the batter and with the blade of a knife, swirl the syrup through the batter.

Make the streusel:
In a bowl, combine the sugar, cinnamon, and pecans. with a pastry cutter, cut in the butter, a few pieces at a time, until the mixture resembles coarse crumbs. Scatter the streusel over the batter in the pan.

Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean. Remove the pan from the oven to a wire rack to cool for 15 minutes. Serve warm or at room temperature.

Maple Icing

2 large Egg Whites
1/2 cup Maple Syrup
7 Tablespoons Sugar
1/4 teaspoon Cream of Tartar
1/4 teaspoon Salt
1 teaspoon Vanilla Extract
1/2 cup or 4 oz Pecans, lightly toasted (optional)

Combine all but the vanilla and pecans atop a double boiler and cook, beating constantly, until the mixture stands in peaks. Add the vanilla and continue beating until thick. Add nuts if using and stir.

Maple Butter Frosting

1/2 cup Butter
1/4 cup chopped Walnuts or Pecans
3 cups Confectioners Sugar
4-6 Tablespoons Maple Syrup

Cream butter and sugar, then slowly add maple syrup until completely combined. Add the chopped nuts and frost away.

Maple Cream Cheese Icing

8 ounces cream cheese
1/4 cup butter
3 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1 1/4 teaspoon maple flavored extract

Cream together the cheese and butter or margarine. Stir in the confectioner’s sugar and flavorings. Mix well.

Maple Glaze

1 1/4 cup confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
1/3 cup pure maple syrup

To make maple glaze: In a bowl, combine confectioners sugar and vanilla. Gradually whisk in enough maple syrup to make a coating consistency.

Hope this helps. Thanks; Virginia

[Liss]

I’ve received excellent reviews for this one:

For the Cake

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:

1/2 cup confectioners’ sugar
2 tablespoons real maple syrup
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

[Janice Terrell]

Oooooh this sounds so good. Thanks for this recipe.

[jaime]

Oh, boy, thank you everyone! I will try these this weekend! My hips and belly are all giddy 🙂

[Janice Terrell]

Jaime – you are so funny!!! LOL

[Author]

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