Maple Nut Streusel Coffee Cake Recipes

MAPLE-NUT STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. In small bowl, mix all streusel ingredients with fork until crumbly; set aside.
• In large bowl, mix all coffee cake ingredients with spoon just until flour is moistened. Spread half of the batter in pan. Sprinkle with half of the streusel. Drop remaining batter by spoonfuls over streusel; carefully spread over streusel. Sprinkle with remaining streusel.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.

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.

STREUSEL NUT COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking soda. Gradually add to the creamed mixture alternately with sour cream, mixing well after each addition. Spoon half into a greased 10-in. tube pan., Combine the walnuts, drink mix, cinnamon and remaining sugar. Sprinkle half over batter. Top with remaining batter and nut mixture. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.