Sometimes, you just need cake for breakfast. Today is one of those days.
So I’m sharing some Maple Morning Cake.
It’s your typical bundt cake coffee cake, but it’s atypically delicious and wonderful and maple flavored and streuseled in the middle…
…with a simple but generous amount of maple glaze drizzled on top.
Stick a fork in it and eat cake for breakfast. I give you permission to do so 🙂
Can I just tell you how incredibly sad I am that I didn’t splurge and buy this Kate Spade bag when it was still available?? They are currently sold out. I guess a lot of people like their cake for breakfast!
Maple Morning Cake
You'll want to add this coffee cake recipe to your favorites!
Ingredients
STREUSEL TOPPING
- 3 tablespoons all purpose flour
- 3 tablespoons packed brown sugar
- 1½ teaspoons ground cinnamon
- 3 tablespoons salted butter
- ¾ cup chopped walnuts or pecans (optional)
CAKE
- ¾ cup (1½ sticks) salted butter, softened
- 1 cup granulated white sugar
- ½ cup maple sugar (or packed brown sugar - see *Tips below)
- 3 large eggs
- 2½ cups all purpose flour
- ½ cup whole wheat flour
- 1 tablespoon baking powder
- 1½ cups sour cream
- 2 teaspoons vanilla extract
ICING
- 1 cup sifted powdered sugar (sift, then measure)
- ¼ cup maple syrup
Instructions
STREUSEL TOPPING
- In a medium bowl, stir together the flour, brown sugar and cinnamon. Using a pastry blender or two knives, cut in the butter until crumbly. Stir in the nuts (if using) and set aside.
CAKE
- Preheat the oven to 350°F. Grease and flour a 10 to 12 cup bundt pan.
- In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Beat in the sugars until mixed. Add the eggs, one at a time, beating well after each.
- In a large bowl, stir together the flours and baking powder. In a small bowl, stir together the sour cream and vanilla.
- Alternately add the flour mixture and sour cream mixture to the butter mixture, beating on low speed after each addition just until combined.
- Spoon half of the batter into the prepared pan. Sprinkle with the streusel mixture. Spoon the remaining batter over the streusel mixture.
- Bake for 50-55 minutes, or until a toothpick inserted near the center comes out clean. Cool in a pan on a wire rack for 10 minutes. Turn the pan upside down and remove the cake from the pan. Let cool completely on the wire rack.
ICING
- In a small bowl, stir together the powdered sugar and maple syrup; drizzle over warm or cooled cake.
Notes
- Maple sugar can be found in gourmet food shops or online at www.vermontcountrystore.com. You can also make the maple sugar by mixing ½ cup sugar with 1 tablespoon of pure maple syrup. Be sure to stir thoroughly to break up any clumps or run it through the food processor.
- If you use brown sugar in place of maple sugar, add 1 teaspoon maple extract to the cake and use only 1 teaspoon vanilla extract.
- To bake ahead, prepare cake as directed without icing. Cool completely. Place in a freezer bag. Seal; freeze up to 4 months. Thaw at room temperature and top with icing.
Nutrition
Serving: 1serving, Calories: 371kcal, Carbohydrates: 52g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 77mg, Sodium: 190mg, Potassium: 116mg, Fiber: 1g, Sugar: 32g, Vitamin A: 529IU, Vitamin C: 0.2mg, Calcium: 95mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Love that there’s streusel in this cake! Thanks for the recipe!