Maple And Corn Coffee Cake Recipes

MAPLE TWIST COFFEE CAKE

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, egg, maple flavoring, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine the sugar, walnuts, cinnamon and maple flavoring; set aside. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; place 1 circle on a greased baking sheet or 12-in. baking pan. Spread with a third of the butter; sprinkle with a third of the filling. Repeat layers twice. Pinch edges of dough to seal., Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge 5 or 6 times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes., Bake at 375° until golden brown, 18-20 minutes. In a small bowl, combine glaze ingredients; set aside. Carefully remove coffee cake from pan by running a metal spatula under it to loosen; transfer to a wire rack. Drizzle with glaze.

MAPLE NUT COFFEE CAKE

Steps:

• In a large bowl, combine the contents of the roll mix and yeast packets with the sugar. Stir in water, butter, egg and maple flavoring; mix well., Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 45-60 minutes., In a small bowl, combine sugar, walnuts, cinnamon and maple flavoring. Grease a 12-in. pizza pan. Punch dough down. Turn onto a lightly floured surface; divide into 3 portions. Roll each into a 12-in. circle. Place 1 circle on prepared pan. Brush with a third of the melted butter; sprinkle with a third of the filling. Repeat layers twice. Pinch around edge to seal., Place a small glass in center of circle. With kitchen scissors, cut from outside edge just to the glass, forming 16 wedges. Twist each wedge 5 or 6 times and tuck ends under. Remove glass. Cover with a kitchen towel; let rise in a warm place until doubled, 30-45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool. Combine glaze ingredients; drizzle over warm coffee cake.

MAPLE-WALNUT STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 325*F.
• Lightly grease 10" tube pan.
• STREUSEL: In a medium bowl, combine the brown sugar, flour, butter, and cinnamon with a fork until crumbly.
• Stir in the walnuts.
• POUNDCAKE: Using an electric mixer on high speed, cream together the butter, pancake syrup, brown sugar, vanilla, baking powder, baking soda, and salt in a large bowl until well blended (the mixture will look curdled).
• Add the eggs, one at a time, blending well after each addition (the mixture will still look curdled).
• With the mixer on low speed, gradually add the flour, beating just until blended and smooth.
• Spoon 1/2 the batter into the prepared pan; sprinkle with 1/2 the streusel.
• Cover with remaining batter and streusel.
• Bake for 75-85 minutes, or until a toothpick inserted in the center comes out with moist crumbs clinging to it.
• Cool in pan on a wire rack for 15 minutes; loosen edges of cake from sides of pan.
• Carefully invert onto a wire rack; cool completely.
• Store wrapped airtight at room temperature for up to 3 days.

MAPLE AND CORN COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees.
• With an electric mixer, cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Combine the cornmeal, flour, baking soda and salt and mix well. Add the flour mixture to the butter mixture in thirds, alternating with the buttermilk and mixing well after each addition. Stir in chopped nuts and mix well.
• Spread the batter evenly in a buttered 13-by-9-by-2-inch baking pan. Bake for 30 minutes or until firm and lightly browned.
• Remove from oven and pour the maple syrup evenly over the top of the cake. Return pan to the oven for 5 minutes. Remove from oven and let cool completely before serving.
• Makes 10-12 servings.