introduction
Growing up, my weekend mornings were filled with the warm, inviting aroma of baking. My mom would often whip up a coffee cake that filled the house with comfort and joy. One of my fondest memories is waking up early, sneaking into the kitchen, and stealing a piece while it was still warm. That sweet and slightly spiced treat became a family favorite, and now, I find myself creating the same memories with my own family. The magic of coffee cake is not just in flavor, but in the warmth it brings to gatherings, lazy mornings, or even a simple afternoon snack.
This Maple Coffee Cake takes my childhood favorite a step further, infusing rich maple flavor in every slice. It’s perfect for any occasion — or simply for treating yourself. The combination of soft cake, crunchy streusel topping, and a sweet maple glaze makes it irresistible. Let’s get baking!
Why You’ll Love This Recipe
This Maple Coffee Cake is light, fluffy, and filled with the warm taste of maple that you can’t resist. The cinnamon streusel adds a delightful crunch, while the maple glaze ties everything together perfectly. It’s simple to make, making it the ideal recipe for both beginners and seasoned bakers. Plus, it’s a fantastic addition to any coffee break or brunch spread!
how to make Maple Coffee Cake
Ingredients:
- 1/2 cup (99 grams) granulated sugar
- 1/2 cup (60 grams) all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 stick (56 grams) unsalted butter (cold and cubed)
- 1 stick (113 grams) unsalted butter (softened)
- 2/3 cup (132 grams) granulated sugar
- 1 teaspoon maple extract
- 2 large eggs
- 1 1/2 cup (180 grams) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
- 1/2 cup (57 grams) powdered sugar
- 1/2 teaspoon maple extract
- 1 tablespoon heavy cream or milk
Directions:
For Cinnamon Streusel:
- In a bowl, mix together 1/2 cup granulated sugar, 1/2 cup flour, and ground cinnamon.
- Cut in the cold cubed butter until the mixture resembles coarse crumbs. Set aside.
For Coffee Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch pan.
- In a large bowl, cream the softened butter and 2/3 cup granulated sugar until light and fluffy.
- Beat in the maple extract and eggs one at a time.
- In another bowl, combine 1 1/2 cups flour, salt, baking soda, and baking powder.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon streusel on top. Add the remaining batter and top with the rest of the streusel.
- Bake for 30-35 minutes or until a toothpick comes out clean. Let it cool.
For Maple Glaze:
- In a small bowl, whisk the powdered sugar, 1/2 teaspoon maple extract, and heavy cream (or milk) until smooth.
- Drizzle the glaze over the cooled cake.
Tips to make Maple Coffee Cake
- Make sure your butter is at the right temperature – cold for the streusel and softened for the cake batter.
- Don’t skip the glaze! It really elevates the flavor.
- Let the cake cool completely before slicing for neat pieces.
How to serve Maple Coffee Cake
Serve slices of Maple Coffee Cake warm, at room temperature, or lightly toasted. It goes perfectly with coffee, tea, or a cold glass of milk. You can also add a dollop of whipped cream or a sprinkle of nuts for extra texture!
How to store Maple Coffee Cake
Store leftover Maple Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and refrigerate for up to a week, or freeze slices for up to 3 months.
Variation
For a little twist, you can add chopped nuts like walnuts or pecans to the streusel or even fold in some blueberries into the batter for a fruity version!
FAQs About Maple Coffee Cake
1. Can I use maple syrup instead of maple extract?
Yes! You can use maple syrup, but you may need to adjust the other liquid ingredients to maintain the right batter consistency.
2. Is this cake good for breakfast?
Absolutely! It’s sweet and satisfying and works perfectly with a cup of coffee.
3. Can I make this cake ahead of time?
Yes, you can bake it the day before and store it. Just make sure to glaze it just before serving for best results.
4. How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready!
Maple Coffee Cake
A light and fluffy coffee cake infused with rich maple flavor, topped with a crunchy cinnamon streusel and drizzled with maple glaze.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup (99 grams) granulated sugar
- 1/2 cup (60 grams) all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 stick (56 grams) unsalted butter (cold and cubed)
- 1 stick (113 grams) unsalted butter (softened)
- 2/3 cup (132 grams) granulated sugar
- 1 teaspoon maple extract
- 2 large eggs
- 1 1/2 cup (180 grams) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
- 1/2 cup (57 grams) powdered sugar
- 1/2 teaspoon maple extract
- 1 tablespoon heavy cream or milk
Instructions
- For Cinnamon Streusel: In a bowl, mix together 1/2 cup granulated sugar, 1/2 cup flour, and ground cinnamon. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Set aside.
- For Coffee Cake: Preheat your oven to 350°F (175°C) and grease a 9×9 inch pan. In a large bowl, cream the softened butter and 2/3 cup granulated sugar until light and fluffy. Beat in the maple extract and eggs one at a time.
- In another bowl, combine 1 1/2 cups flour, salt, baking soda, and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon streusel on top. Add the remaining batter and top with the rest of the streusel.
- Bake for 30-35 minutes or until a toothpick comes out clean. Let it cool.
- For Maple Glaze: In a small bowl, whisk the powdered sugar, 1/2 teaspoon maple extract, and heavy cream (or milk) until smooth. Drizzle the glaze over the cooled cake.
Notes
Make sure your butter is at the right temperature – cold for the streusel and softened for the cake batter. Don’t skip the glaze! It really elevates the flavor. Let the cake cool completely before slicing for neat pieces.
