Maple Coffee Cake
Prep Time: 35 minutes
Cook Time: 45 minutes
Serves 9
Difficulty medium
Ingredients
Crumb Topping:
- 6 Tbsp. brown sugar
- 6 Tbsp. all-purpose flour
- 2 Tbsp. Spring Tree® Maple Syrup
- ½ C. chopped pecans or walnuts
- 1 ½ tsp. Spice Islands® Ground Saigon Cinnamon
- ½ tsp. salt
- 2 Tbsp. Crisco® All-Vegetable Shortening, melted
Cake:
- ¾ C. Crisco® All-Vegetable Shortening
- ¾ C. granulated sugar
- ¼ C. Spring Tree® Maple Syrup
- 3 eggs
- 2 Tbsp. sour cream
- 1 ½ C. all-purpose flour
- 1 tsp. Clabber Girl® Baking Soda
- ½ tsp. Spice Islands® Ground Saigon Cinnamon
- ½ tsp. salt
Maple Drizzle
- ¼ C. Spring Tree® Maple Syrup
- ¾ C. powdered sugar
- ¼ 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 9×9-inch baking pan with Baker’s Joy® 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, one 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 35-45 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.
