Maple Nut Coffee Cake Recipes

MAPLE TWIST COFFEE CAKE

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, egg, maple flavoring, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine the sugar, walnuts, cinnamon and maple flavoring; set aside. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; place 1 circle on a greased baking sheet or 12-in. baking pan. Spread with a third of the butter; sprinkle with a third of the filling. Repeat layers twice. Pinch edges of dough to seal., Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge 5 or 6 times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes., Bake at 375° until golden brown, 18-20 minutes. In a small bowl, combine glaze ingredients; set aside. Carefully remove coffee cake from pan by running a metal spatula under it to loosen; transfer to a wire rack. Drizzle with glaze.

MAPLE-NUT STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. In small bowl, mix all streusel ingredients with fork until crumbly; set aside.
• In large bowl, mix all coffee cake ingredients with spoon just until flour is moistened. Spread half of the batter in pan. Sprinkle with half of the streusel. Drop remaining batter by spoonfuls over streusel; carefully spread over streusel. Sprinkle with remaining streusel.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.

MAPLE NUT COFFEE CAKE

Steps:

• In a large bowl, combine the contents of the roll mix and yeast packets with the sugar. Stir in water, butter, egg and maple flavoring; mix well., Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 45-60 minutes., In a small bowl, combine sugar, walnuts, cinnamon and maple flavoring. Grease a 12-in. pizza pan. Punch dough down. Turn onto a lightly floured surface; divide into 3 portions. Roll each into a 12-in. circle. Place 1 circle on prepared pan. Brush with a third of the melted butter; sprinkle with a third of the filling. Repeat layers twice. Pinch around edge to seal., Place a small glass in center of circle. With kitchen scissors, cut from outside edge just to the glass, forming 16 wedges. Twist each wedge 5 or 6 times and tuck ends under. Remove glass. Cover with a kitchen towel; let rise in a warm place until doubled, 30-45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool. Combine glaze ingredients; drizzle over warm coffee cake.

MAPLE NUT COFFEE CAKE

Steps:

• In a large bowl, combine flour packet and yeast from hot roll mix. Add sugar. Stir in water, egg, flavoring and 6 tablespoons butter; mix well. Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, 45-60 minutes. For filling, combine sugar, cinnamon and flavoring. Add nuts; set aside. Divide dough into thirds. On a lightly floured surface, roll out one portion to a 12-in. circle; place on a greased 12-in. pizza pan. Brush with some of the remaining butter. Sprinkle with a third of the filling. Repeat, forming two more layers, ending with filling. Pinch dough around outer edge to seal. Mark a 2-in. circle in center of dough (do nut cut through). Cut from outside edge just to the 2-in. circle, forming 16 wedges. Twist each wedge five to six times. Cover and let rise until doubled, 30-45 minutes. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire rack. Combine glaze ingredients; drizzle over warm coffee cake.

MAPLE-NUT COFFEE TWIST

Steps:

• In a small saucepan, heat milk and margarine until very warm (120*-130*F).
• In large bowl, blend warm liquid, 1 cup flour, sugar, salt, yeast, extract and egg at low speed until moistened.
• Beat 2 minutes at medium speed.
• By hand, stir in remaining flour to form a soft dough.
• Knead on floured surface until smooth and elastic, about 2 minutes.
• Place dough in greased bowl; turn greased-side-up.
• Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.
• In small bowl, combine filling ingredients, set aside.
• Grease (not oil) 12-inch pizza pan.
• Punch down dough; divide and shape into 3 balls.
• On floured surface, roll or press 1 ball of dough to cover bottom of prepared pizza pan.
• Place in prepared pizza pan.
• Brush dough with about 1/3 of melted margarine; sprinkle with 1/3 Filling.
• Repeat layer of dough, melted margarine and Filling.
• To shape place a glass about 2 inches in diameter in center of dough, (a shot glass works perfectly)
• With pizza cutter, cut from outside edge to the glass, forming 16 pie-shaped wedges.
• Twist each wedge 5 times. Remove glass.
• Cover; let rise until light and doubled in size, 30 to 45 minutes.
• Heat oven to 375*F.
• Bake 18 to 22 minutes or until golden brown.
• Cool 5 minutes; remove from pan.
• In small bowl, blend Glaze ingredients until smooth. Drizzle over warm coffee cake.

BANANA MAPLE NUT COFFEE CAKE

Steps:

• To make the topping mix all ingredients together using your fingers or a wooden spoon, mix in the nuts.
• Preheat oven to 350*F. Brush an 8X8 inch square pan or a 9X2 inch round pan with melted butter and dust lightly with flour, or spray generously with cooking spray.
• Beat the butter, sugar and maple syrup with an electric mixer. Add the eggs all at once. Scrape the sides and bottom of bowl. Mix in the bananas.
• Sift together the flour, baking soda and salt; add to the banana mixture, blending well. Stir in the walnuts. Spread into prepared pan. Drop the topping in small dollops onto the banana batter. Bake for 45 to 50 minutes or until the coffee cake is a deep golden brown and a toothpick inserted into the center comes out clean. Cool in the pan for 30 minutes. Invert onto a plate,then invert again so coffee cake is right side up on a serving plate.

MAPLE NUT COFFEE CAKE

Steps:

• In a large bowl, combine flour packet and yeast from hot roll mix. Add sugar. Stir in water, egg, flavoring and 6 tablespoons butter; mix well. Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, 45-60 minutes. For filling, combine sugar, cinnamon and flavoring. Add nuts; set aside. Divide dough into thirds. On a lightly floured surface, roll out one portion to a 12-in. circle; place on a greased 12-in. pizza pan. Brush with some of the remaining butter. Sprinkle with a third of the filling. Repeat, forming two more layers, ending with filling. Pinch dough around outer edge to seal. Mark a 2-in. circle in center of dough (do nut cut through). Cut from outside edge just to the 2-in. circle, forming 16 wedges. Twist each wedge five to six times. Cover and let rise until doubled, 30-45 minutes. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire rack. Combine glaze ingredients; drizzle over warm coffee cake.

MAPLE SYRUP CAKE

Steps:

• You will need a deep, round, 20cm/8 inch cake tin. Lightly grease the cake tin and line the base with a circle of nonstick baking parchment. Pre-heat the oven to fan 160C/325F/ gas mark 3. Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon. Stir in the chopped pecan nuts.
• Spoon the mixture into the prepared cake tin and level the surface. Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch. Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
• Whip the cream until it just holds its shape and then fold in the maple syrup.
• Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides. Decorate the top with the shredded orange zest. Store in the refrigerator.