Wednesday, June 25, 2014

Cinnamon Maple Coffee Cake

Hello! Welcome to my blog! My name is Dayna and I love all things sweet.  I have a wonderful new husband (the piggy in the relationship), and three beautiful cats.  I am a recent college grad attempting to go to graduate school, but most importantly I am a hobby baker.  I hope you decide to follow me as I begin this exciting new food journey and blog! Bon appetit!

Cinnamon Maple Coffee Cake
makes 6-8 servings

For the cake:

1 1/2 sticks butter at room temperature
1 1/2 cups sugar
3 eggs
2 teaspoons pure vanilla extract
1 1/4 cups plain yogurt (secret ingredient!!!)
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

For the streusel:

1/4 cup brown sugar, packed
1/2 cup flour
2 teaspoons cinnamon
2 teaspoons natural maple flavor
1/4 teaspoon salt 
5 tablespoons butter, cut into pieces
3/4 cup chopped pecans

For the glaze:

1/2 cup powdered sugar
2 tablespoons real maple syrup


Preheat the oven to 350 degrees F. Grease and flour a bunt pan.

Cream the butter and sugar in the bowl of an electric mixer for 4 to 5 minutes, until light. Add the eggs, then add the vanilla and yogurt. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, maple and 3 tbsp of butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the pecans. Reserve the 2 extra tbsp of butter for later.

Spoon half the batter into the pan and spread it out evenly. Sprinkle with about 2/3 of the streusel. Place pats of the remaining butter over the middle strreusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.

Bake for 50 to 60 minutes, until a toothpick comes out clean. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.

Mix the powdered sugar and maple syrup together, adding a few drops of milk if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a knife.

Severed best warm with a cafe a lait! 

What do YOU think I should make next?! Comment Below! :)
To get your own amazing bunt pan, I recommend this one, I love the simplicity of it!

Chicago Non-Stick 2-Piece Angel Food Cake Pan with Feet