Maple Sunburst Coffee Cake Recipes

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MAPLE TWIST COFFEE CAKE



Maple Twist Coffee Cake image

If you like maple flavor, you will love this recipe. It is so pretty with all the twists and is always a hit at bake sales I have brought it too.-Deanna Richter, Elmore, Minnesota

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 19

1 package (1/4 ounce) active dry yeast
3/4 cup warm whole milk (110° to 115°)
1/4 cup butter, softened
3 tablespoons sugar
1 large egg, room temperature
1 teaspoon maple flavoring
1/2 teaspoon salt
2-3/4 to 3 cups all-purpose flour
FILLING:
1/2 cup sugar
1/3 cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon maple flavoring
1/4 cup butter, melted
GLAZE:
1 cup confectioners' sugar
2 tablespoons butter, melted
1 to 2 tablespoons whole milk
1/2 teaspoon maple flavoring

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.

Nutrition Facts : Calories 236 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

MAPLE NUT COFFEE CAKE



Maple Nut Coffee Cake image

Every time I make this coffee cake for the holidays or church functions, the pan is emptied in a hurry. People rave about it. -Rosadene Herold, Lakeville, Indiana

Provided by Taste of Home

Time 55m

Yield 16 servings.

Number Of Ingredients 16

1 package (16 ounces) hot roll mix
3 tablespoons sugar
3/4 cup warm water (120° to 130°)
6 tablespoons butter, melted
1 large egg, room temperature
1 teaspoon maple flavoring
FILLING:
1/2 cup sugar
1/3 cup chopped walnuts
1 teaspoon ground cinnamon
1/2 teaspoon maple flavoring
2 tablespoons butter, melted
GLAZE:
1-1/2 cups confectioners' sugar
1/4 teaspoon maple flavoring
1 to 2 tablespoons 2% milk

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.

Nutrition Facts : Calories 255 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 251mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

JAN'S CINNAMON AND MAPLE SWIRL "BETTER"-CREAM COFFEE CAKE



Jan's Cinnamon and Maple Swirl

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

½ cup white sugar
½ cup flour
¾ cup ground cinnamon
3 tablespoons non-dairy butter or margarine, melted
1 cup brown sugar, packed
2 tablespoons ground cinnamon
3 teaspoons unsweetened cocoa powder
¼ teaspoon salt
1 ½ cups LACTAID® Lowfat Milk
3 teaspoons lemon juice
2 teaspoons cream of tartar
¾ cup LACTAID® Cottage Cheese
1 ½ cups white sugar
⅓ cup brown sugar
¾ cup non-dairy butter or margarine, softened
4 large eggs
4 cups all-purpose flour, divided
3 teaspoons vanilla extract
2 teaspoons maple extract
½ teaspoon salt
3 teaspoons baking powder

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 SUNBURST COFFEE CAKE



Maple Sunburst Coffee Cake image

This is really a great coffee cake. This is one that I used to make for Christmas and Easter mornings. Cook time includes rising time.

Provided by pines506

Categories     Yeast Breads

Time 3h15m

Yield 1 coffee cake

Number Of Ingredients 17

3 -3 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 package active dry yeast
3/4 cup milk
1/4 cup butter or 1/4 cup margarine, melted
2 eggs
1/4 cup brown sugar, firmly packed
1 tablespoon granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon cinnamon
2 tablespoons butter or 2 tablespoons margarine, softened
2 tablespoons maple syrup
1/4 teaspoon maple extract
1/2 cup powdered sugar
2 -3 teaspoons milk
1/4 teaspoon maple extract

Steps:

  • In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast.
  • In small saucepan, heat milk and butter until very warm (120F to 130F) Add milk mixture and eggs to flour mxiture.
  • Blend at low speed for 3 minutes.
  • Beat at medium speed 3 more minutes.
  • With spoon, stir in remaining flour until dough is stiff; place in greased bowl and cover and let rise until doubled, 1 1/2 hours.
  • Combine filling ingredients.
  • Divide dough into 2 parts; roll each out to a 12-inch round.
  • Place one round on greased 12-inch pizza pan.
  • Spread with filling and place the second round on top and seal edges.
  • Make 5-inch cuts, 1-inch apart all around the coffe cake from outside edges; twist each strip.
  • Let rise 1 hour until light.
  • Bake at 350F for 25-30 minutes until golden.
  • Combine glaze ingredients.
  • Drizzle over warm cake.

Nutrition Facts : Calories 3042.6, Fat 90.3, SaturatedFat 51.9, Cholesterol 633.1, Sodium 4250.6, Carbohydrate 497.1, Fiber 12.4, Sugar 189, Protein 61.9

MAPLE HUCKLEBERRY COFFEE CAKE



Maple Huckleberry Coffee Cake image

Make and share this Maple Huckleberry Coffee Cake recipe from Food.com.

Provided by dicentra

Categories     Breads

Time 1h

Yield 12-169 serving(s)

Number Of Ingredients 19

1 cup whole wheat pastry flour (or spelt flour)
3 tablespoons rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
scant 1/2 teaspoon fine grain sea salt
1/4 teaspoon fresh thyme, chopped
1/4 teaspoon fresh rosemary, chopped
4 tablespoons unsalted butter, room temperature
1/3 cup maple syrup, room temperature
1 large egg, room temperature
zest of one lemon
2 teaspoons vanilla extract
1/4 cup buttermilk
1 1/3 cups fresh wild huckleberries, well picked over (or other berries)
1/2 cup whole wheat pastry flour
4 tablespoons cold unsalted butter, cut 1/4-inch cubes
1/3 cup maple sugar (or brown sugar)
1/4 teaspoon fresh thyme
1/2 cup chopped pecans

Steps:

  • Preheat the oven to 350F degrees, rack in the middle. Butter a 1-pound loaf pan, and line with parchment paper. Alternately, you could just butter and flour the pan,.
  • In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, thyme, and rosemary. Set aside.
  • In a separate large bowl beat the butter with an electric mixer or by hand - until light and fluffy.
  • Drizzle in the maple syrup and beat until well incorporated, scrape down the sides of the bowl a couple times along the way.
  • Beat in the egg, lemon zest, and vanilla extract, scraping the sides again. Add half of the flour, stir just a bit, now add a splash of the buttermilk, stir again, but not too much.
  • Add the rest of the flour and stir a bit, and now the rest of the buttermilk. Stir until everything barely comes together and then very gently fold in one cup of the huckleberries. Scrape the batter evenly into the prepared pan and set aside.
  • To make the streusel topping, place the flour, butter, maple sugar, thyme and pecans in a food processor and pulse 20-30 times or until the topping is a bit beyond sandy/crumbly. It should be moist-looking - on its way to being slightly doughy.
  • Crumble 2/3 of it over the cake batter, sprinkle the remaining 1/3 cup huckleberries on top of that, and then add the last of the crumble. Barely pat in place with your fingertips.
  • Place the coffee cake in the oven and bake for 45-50 minutes or until the top is golden and a toothpick inserted into the center of the cake comes out clean.
  • Let the cake cool for five minutes and then remove it from the pan to cool on a rack (this way the cake won't steam in the pan as it's cooling.

Nutrition Facts : Calories 202.8, Fat 11.8, SaturatedFat 5.4, Cholesterol 38.2, Sodium 81.9, Carbohydrate 22.4, Fiber 2.4, Sugar 9.3, Protein 3.5

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