Maple Coffee Cake [Gâteau café à l'érable]
Servings: slices
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.
Equipment
- Bundt pan
Ingredients
The Streusel
- 100 g light brown sugar
- 30 g all-purpose flour
- 30 g walnuts optional, finely chopped
- 1/2 tsp. ground cinnamon
- 40 g unsalted butter melted
The Cake
- 254 g all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 100 g light brown sugar
- 54 g walnuts optional, chopped
- 170 g maple syrup
- 100 g vegetable oil
- 30 ml whole milk
- 30 ml strong brewed coffee at room temperature
- 2 eggs at room temperature
- 225 g sour cream at room temperature
The Topping
- 70 g powdered sugar sifted
- 2 Tbsp. maple syrup
- 1 tsp. strong brewed coffee at room temperature
Notes
Instructions
The Preparation
- 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.
The Streusel
- 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.
The Cake
- 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.
- 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).
- Beat in the 2 eggs and stir in the 225 g sour cream.
- 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.
- Spoon half of the batter into the prepared Bundt pan, spreading it evenly. Sprinkle with half of the streusel.
- Pour the remaining batter on top, then finish with the rest of the streusel layer.
The Baking
- 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.
The Topping
- In a small bowl, whisk the 70 g powdered sugar, 2 Tbsp. maple syrup and 1 tsp. strong brewed coffee until smooth.
- Invert the cake onto a serving plate and drizzle the glaze over the warm cake.
The Serving
- 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.