Maple Coffee Cake Recipe

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 9×9-inch baking pan with Baker’s Joy® 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, one 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 35-45 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.