Maple Walnut Coffeecake Recipes

MAPLE BACON WALNUT COFFEE CAKE

Steps:

• In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1/2 cup for topping. Combine the baking powder, baking soda, cinnamon and nutmeg; stir into remaining flour mixture., In a small bowl, whisk the eggs, buttermilk, syrup and applesauce until well blended. Gradually stir into flour mixture until combined., Spread into a 13x9-in. baking pan coated with cooking spray. Sprinkle with reserved topping, then bacon and walnuts. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.

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-WALNUT STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 325*F.
• Lightly grease 10" tube pan.
• STREUSEL: In a medium bowl, combine the brown sugar, flour, butter, and cinnamon with a fork until crumbly.
• Stir in the walnuts.
• POUNDCAKE: Using an electric mixer on high speed, cream together the butter, pancake syrup, brown sugar, vanilla, baking powder, baking soda, and salt in a large bowl until well blended (the mixture will look curdled).
• Add the eggs, one at a time, blending well after each addition (the mixture will still look curdled).
• With the mixer on low speed, gradually add the flour, beating just until blended and smooth.
• Spoon 1/2 the batter into the prepared pan; sprinkle with 1/2 the streusel.
• Cover with remaining batter and streusel.
• Bake for 75-85 minutes, or until a toothpick inserted in the center comes out with moist crumbs clinging to it.
• Cool in pan on a wire rack for 15 minutes; loosen edges of cake from sides of pan.
• Carefully invert onto a wire rack; cool completely.
• Store wrapped airtight at room temperature for up to 3 days.

VERMONT MAPLE SOUR CREAM COFFEE CAKE

Steps:

• PREHEAT oven to 350°F. Generously grease 9-inch tube pan (or coat with cooking spray), then dust with flour. SIFT flour, baking powder, baking soda and salt into medium bowl. CREAM together sugar and butter in a large bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs and beat until blended. ADD flour mixture in thirds, alternating with sour cream and ending with flour mixture. Add vanilla and beat just until blended. COMBINE maple sugar, walnuts and cinnamon in a small bowl. POUR half of batter into prepared pan. Sprinkle with half of nut mixture. Add remaining batter and top with remaining nut mixture. BAKE for 40 to 50 minutes or until toothpick inserted in center comes out clean.Let cool in pan for about 10 minutes, then remove cake to serving plate and let cool a bit longer. Slice and serve warm.

MAPLE WALNUT COFFEECAKE

Steps:

• Make the crumb mixture:
• In a food processor blend together the flour, the walnuts, the brown sugar, the butter, the cinnamon, and the salt until the nuts are ground and the mixture is crumbly, add the syrup, and pulse the motor until the mixture is combined well.
• Preheat the oven to 350°F. and butter and flour lightly a 9-inch pan.
• Make the batter:
• Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In another bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy, beat in the maple syrup, the maple extract, and the vanilla, and beat in the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture and beating the batter after each addition until is just combined.
• Spoon half the batter into the pan, spreading it evenly, sprinkle half the crumb mixture over it, and spread the remaining batter evenly over the crumb mixture. Sprinkle the remaining crumb mixture over the top and bake the cake in the middle of the oven for 50 to 60 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and transfer the cake, removing the bottom of the pan, to the rack. Let the cake cool completely and sprinkle the top with the confectioners' sugar. The coffeecake may be made 1 day in advance and kept wrapped in plastic wrap.

MAPLE-WALNUT CAKE

Steps:

• Make the frosting: Whisk the egg whites and maple sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, about 5 minutes. Remove the bowl from the pan and beat with a mixer on high speed until stiff, shiny peaks form, about 5 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first; keep beating and it will come together.) Beat in the maple extract.
• Assemble the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Spoon the reserved walnut syrup over the cakes, letting it soak into the holes.
• Coarsely chop the walnuts. Transfer 1 cup frosting to a medium bowl; fold in the chopped nuts. Put 1 cake layer on a platter and spread the walnut frosting on top. Top with the second cake layer. Cover the whole cake with the remaining maple frosting. Decorate with more walnuts.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.