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.
Your Welcome chicka….it is a very cute bag, I have one of her bags and they are very well made…enjoy your new purchase! We deserve a little splurge now and then…
streusel is the bee’s knees for me, and the maple touches are magnificent!
Lori I just checked her web site and it is actually on sale right now…too rich for my blood but no less on sale…check it out…
http://www.katespade.com/designer-handbags/fabric-purses/call-to-action-terry-3/098689171784,default,pd.html?dwvar_098689171784_color=979&cm_mmc=productad-_-cse-_-google-_-peorpl&utm_source=productad&utm_medium=cse&utm_campaign=google&origin=pe&gclid=CJKgx4KDpq8CFYbe4Aodjm6IWA
omg, THANK YOU– I just bought it!!! I splurged big time! My husband might kill me… but I just adore it 🙂
Omgygoodness! I want cake for breakfast too! hahaha love your pictures. Tell us when you get that bag!:D
-Simply Bakes
Your cake looks so delish!! Yum!!
Ohhhh Lori , how I needed some of this this morning. I soon drooled over that bag, but I am too cheap 😉
I love maple. In my fantasy life, I own an inn located in the middle of 500 acres of maple trees. Try ebay for that bag!
I could definitely use more cake in my breakfast diet!
This is a cake I must make for my Mom on Mother’s day! She adores anything maple! Thank you-thank you! 🙂
It is such a coincidence to me that you posted this recipe today. I found this recipe a few days ago on your website when I was searching for a maple breakfast item to serve at my 5th grade daughter’s class breakfast. The class is just finishing up a unit on maple sugaring here in NH, so this cake was absolutely perfect! Since I had to serve 40 kids, I doubled the recipe and baked it in a 12 x 18 inch rectangular pan. For the streusel, I made twice as much as the recipe called for since there was such a greater surface area than when baking in the tube pan. The baking time was reduced to about 30 minutes. The cake came out great and was very well received! Thank you so much for sharing!