MAKEOVER MAPLE COFFEE CAKE
Downsizing the sugar and margarine, and switching to fat-free milk made all the difference in this coffee cake recipe, but without sacrificing one tasty crumb of flavor. -Sharon Boynak, La Porte, Indiana
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in milk and applesauce (mixture may appear curdled). Combine the flour, baking powder, salt and baking soda; add to butter mixture just until moistened. Spread half of the batter into a 13x9-in. baking pan coated with cooking spray., Combine filling ingredients; sprinkle half of filling over the batter. Gently top with remaining batter and filling. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Combine icing ingredients until smooth; drizzle over coffee cake.
Nutrition Facts : Calories 318 calories, Fat 11g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 281mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 1g fiber), Protein 6g protein.
JAN'S CINNAMON AND MAPLE SWIRL "BETTER"-CREAM COFFEE CAKE
This is a large coffee cake filled with cinnamon and a delicate crumb topping. Lactaid® Cottage Cheese transforms into 'Better' Cream that substitutes for sour cream, creating a moist and tender cake.
Provided by Lactaid
Categories Trusted Brands: Recipes and Tips LACTAID®
Time 1h30m
Yield 16
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
- Mix white sugar, flour, 3/4 cup cinnamon, and 3 tablespoons non-dairy butter together in a stand mixer until well blended. Transfer to a bowl.
- Mix 1 cup brown sugar, 2 tablespoons cinnamon, cocoa powder, and 1/4 teaspoon salt together in a stand mixer until well blended. Transfer to a separate bowl.
- Measure 1 1/2 cups Lactaid® milk in a 2-cup measuring cup. Stir in lemon juice and cream of tartar.
- Mix cottage cheese, 1 1/2 cups white sugar, and 1/3 cup brown sugar together in a stand mixer. Whip until mixture is smooth and creamy. Add non-dairy butter or margarine and whip until smooth. Add eggs one at a time, beating well before adding the next one. Mix in vanilla and maple extracts and salt. Mix in 2 cups flour.
- Pour milk mixture into the mixer; mix well. Add remaining 2 cups flour and baking powder; blend well.
- Pour 1/3 of batter in prepared Bundt pan. Top with 1/2 of the swirl mixture.
- Pour another 1/3 of the batter over the filling. Top with remaining swirl mixture. Evenly pour in remaining batter.
- Gently swirl the batter with a knife being careful not to overdo the swirl. Top the batter with the cinnamon topping.
- Bake in preheated oven until a toothpick inserted in the center comes out clean, 60 to 90 minutes. Cool and remove from pan.
Nutrition Facts : Calories 435.7 calories, Carbohydrate 77.5 g, Cholesterol 49.3 mg, Fat 11.6 g, Fiber 4.3 g, Protein 7.4 g, SaturatedFat 2.7 g, Sodium 356.5 mg, Sugar 44.4 g
MAPLE COFFEE CAKE
Make and share this Maple Coffee Cake recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Mix dry ingredients. Add chopped nuts; add liquids and mix until just blended.
- Spoon into greased 8-inch square pan.
- Bake at 350F for 25-30 minutes. Remove from oven. Turn on broiler. Cover cake with topping. Place under broiler for 2-3 minutes until lightly browned.
Nutrition Facts : Calories 403.7, Fat 20.1, SaturatedFat 7.9, Cholesterol 53, Sodium 329.9, Carbohydrate 52.7, Fiber 2.2, Sugar 29.9, Protein 5.5
EASY MAPLE PECAN COFFEE CAKE
Mmm! Coffee cake made easy by our good friend Bisquick. A quick crust is topped with a choux pastry, baked, then drizzled with maple glaze.
Provided by SusieQusie
Categories Breads
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F
- In small bowl, cut 2 tablespoons butter into 1 cup Bisquick mix, using pastry blender until crumbly. Sprinkle with 2 tablespoons water; mix until pastry cleans side of bowl. On ungreased cookie sheet, pat pastry into 11-inch circle. Set aside.
- In 3-quart saucepan, heat 3/4 cup water and 1/4 cup butter to rolling boil. Add 1 teaspoon maple flavor and 1 cup Bisquick mix all at once. Stir vigorously over low heat about 1 1/2 minutes or until mixture forms a ball; remove from heat.
- Beat in eggs, one at a time; continue beating until very smooth. Spread mixture evenly over the crust.
- Bake 45 to 50 minutes or until topping is crisp and dark golden brown; cool slightly.
- In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over cofee cake. Sprinkle with pecans.
Nutrition Facts : Calories 372.5, Fat 20.5, SaturatedFat 9.3, Cholesterol 110.7, Sodium 492.5, Carbohydrate 42.1, Fiber 1, Sugar 25.8, Protein 5.2
MAKEOVER APPLE COFFEE CAKE
This sugary-topped apple coffee cake is a delicious way to get your family out of bed in the morning. Our pros lightened the original up, but this makeover version is still scrumptious to the core! -Denise Snyder, Lemoyne, Ohio
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be sticky). , In a small bowl, combine the walnuts, sugars and cinnamon. Spread half of the batter into an 11x7-in. baking dish coated with cooking spray. Top with apples; sprinkle with half of the topping. Gently top with remaining batter and topping., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 266 calories, Fat 10g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 169mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
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- In a small bowl, cut together pancake mix, brown sugar, ground cinnamon, fine sea salt, maple syrup and cold butter. Mixture will be crumbly and resemble brown sugar when complete. Set aside.
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- To make your Maple Coffee Cake, start by preheating your oven to 350 degrees and spraying a 9 x 9 baking pan with non-stick spray. Set aside and begin making your pecan streusel. Add brown sugar, flour, pecans, cinnamon and melted butter to a small bowl and stir to combine. Set aside.
- Then begin whisking together your flour, cinnamon, baking powder, baking soda, salt and brown sugar in a large mixing bowl. In a separate bowl, add the maple syrup, vegetable oil, milk, eggs, maple extract and sour cream and mix until well combined. Then add the wet ingredients to the dry ingredients and using a large mixing spoon, mix ingredients together until just incorporated. Do not overmix and do not break out the electric beater.
- Pour half of your cake mix into your prepared pan and even out with the back of the spoon. Sprinkle about 1/3 of your pecan struesel evenly on top of your cake mix and then spoon the remaining batter evenly on top of your pecan struesel layer and even out again with the back of the spoon. Sprinkle the remaining pecan struesel evenly on top of your cake and bake for 35 - 40 minutes. Remove from the oven and let cool on a baking rack for 20 minutes before serving.
- While your cake cools, make the icing. Combine powdered sugar, maple syrup, maple extract and milk to make an icing that can be drizzled on top. Too thin, add more powdered sugar. To thick, add a bit more milk. Drizzle maple icing on top of your Maple Coffee Cake and serve while warm. Leftovers can be covered and stored in the refrigerator for up to 3 days.
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