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Maple Coffee Cake
[Gâteau café à l’érable]

Maple Coffee Cake [Gâteau café à l'érable]

By Denis Elas The Chef
Print Recipe

Video

A close-up of a perfectly baked maple coffee cake on a wooden cutting board, generously drizzled with white glaze. A slice is pulled forward, revealing a thick, cinnamon-sugar streusel ribbon baked inside.
Maple Coffee Cake is a perfectly moist, light, and fluffy treat featuring a rich maple syrup flavor, a hint of bold coffee and a crunchy streusel layer in a Bundt pan.

Dedicated to my parents

Svetlana and Oleg ❤️

5 from 1 vote
Course: Breakfast, Dessert
Cuisine: American
Prep: 25 minutes
Cook: 50 minutes
Rest Time: 15 minutes
Total: 1 hour 30 minutes

Equipments

Mixing bowl
Whisk
Baking spatula
Measuring Tools
Measuring tools
Cooking Scale
Digital scale
Bundt pan

Ingredients

The Streusel

The Cake

The Topping

10 slices

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Preparation

  1. Preheat your oven to 350°F (176°C). Generously grease your Bundt pan with butter or oil, making sure to coat every crevice and the center tube thoroughly to prevent sticking.
    A hand holding a red silicone pastry brush to generously grease the inside ridges of a dark metal bundt pan to prevent the cake from sticking.

The Streusel

  1. In a small bowl, combine the 100 g light brown sugar, 30 g all-purpose flour, and 1/2 tsp. ground cinnamon. Add the 30 g walnuts (if using) and 40 g unsalted butter and mix with a fork until crumbly. Set aside.
    A hand holding a small stainless steel bowl filled with a crumbly brown sugar streusel mixture, stirring it lightly with a fork.

The Cake

  1. In a large mixing bowl, whisk together the 254 g all-purpose flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, and 100 g light brown sugar. If using 54 g walnuts, stir them in now for added texture.
    A hand using a wire whisk to blend dry white ingredients, like flour and baking powder, together in a large stainless steel mixing bowl.
  2. In a medium bowl, stir together the 170 g maple syrup, 100 g vegetable oil, 30 ml strong brewed coffee (at room temperature) and 30 ml whole milk (at room temperature).
    A close-up of a hand whisking a dark, syrupy liquid mixture in a small stainless steel bowl.
  3. Beat in the 2 eggs and stir in the 225 g sour cream.
    A hand briskly whisking pale yellow wet ingredients together inside a stainless steel bowl resting on a wooden cutting board.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold with a spatula until just combined. Be careful not to overmix to keep the cake light.
    A thick, speckled maple coffee cake batter being folded and lifted with a red silicone spatula inside a large stainless steel mixing bowl.
  5. Spoon half of the batter into the prepared Bundt pan, spreading it evenly. Sprinkle with half of the streusel.
    A hand using a fork and spoon to carefully sprinkle a crumbly brown sugar streusel mixture evenly over the bottom layer of cake batter in a bundt pan.
  6. Pour the remaining batter on top, then finish with the rest of the streusel layer.
    Pouring the remaining layer of thick cake batter from a stainless steel bowl over a generous layer of brown sugar streusel filling inside a bundt pan.

The Baking

  1. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Bundt cakes take longer than square pans because of their depth. Let the cake cool in the pan for 15 minutes.
    A golden-brown, freshly baked coffee cake resting straight out of the oven inside a dark metal fluted bundt pan.

The Topping

  1. In a small bowl, whisk the 70 g powdered sugar, 2 Tbsp. maple syrup and 1 tsp. strong brewed coffee until smooth.
    A hand using a wire whisk to mix a smooth, creamy white maple glaze inside a stainless steel bowl.
  2. Invert the cake onto a serving plate and drizzle the glaze over the warm cake.
    A hand using a small measuring spoon to expertly drizzle a smooth maple glaze over the ridges of a freshly baked bundt coffee cake.

The Serving

  1. Enjoy your Maple Coffee Cake [Gâteau café à l'érable] warm. The donut shape makes it perfect for sharing! Store any leftovers in an airtight container for up to 4 days.
    A close-up of a perfectly baked maple coffee cake on a wooden cutting board, generously drizzled with white glaze. A slice is pulled forward, revealing a thick, cinnamon-sugar streusel ribbon baked inside.

Nutrition

Serving: 1 slice | Calories: 380 kcal (19%) | Carbohydrates: 54 g (18%) | Protein: 4 g (8%) | Fat: 17 g (26%) | Sodium: 210 mg (9%) | Fiber: 1 g (4%) | Sugar: 32 g (36%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

handletheheat.com

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5 from 1 vote

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