Half-Baked by Liz  recipes, crafting, & other fun things

Maple Nut Coffee Cake

June 10, 2015 / by Liz

Maple Nut Coffee Cake

Maple Nut Coffee Cake


    Maple Sugar:
  • 110 g raw sugar
  • 20 g maple syrup
  • 50 g flour (T45 in France)
  • 20 g hazelnut flour
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon cinnamon
  • 1/2 of the maple sugar
  • 60 g unsalted butter, cold
  • remaining maple sugar
  • 1/2 teaspoon cinnamon
  • 15 g hazelnut flour
  • 15 g slivered almonds
  • 135 g unsalted butter, room temperature
  • 175 g sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 270 g flour (T55 in France)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 250 g plain yogurt
  • 70 g icing sugar
  • 50 g maple syrup


  • Preheat your oven to 350 C (~180 F), and prepare a 6" bundt pan by generously buttering the inside and dusting with flour.
  • For the maple sugar;
  • Combine the raw sugar and maple syrup in a small bowl. Set aside.
  • For the topping;
  • Combine all ingredients, except for the butter, in a small bowl, and whisk to combine. Add the butter, and mix through with your hands. Place in the fridge until ready to use.
  • For the filling;
  • In the bowl containing the remaining maple sugar, add the cinnamon, hazelnut flour, and slivered almonds. Stir to combine and set aside.
  • Prepare the cake batter;
  • Combine the butter and sugar in the bowl of an electric mixer. Beat on medium speed for a minute or two, until well combined. Scrape down the sides, and add the eggs. Beat on medium-high for a few minutes, until light and fluffy. Beat in the vanilla.
  • Meanwhile in a separate bowl, whisk together the flour, baking powder and soda, and salt.
  • Alternate adding the dry ingredients and yogurt to the butter mixture, mixing only on low speed and until just combined.
  • Now for the assembly!
  • Place some of the topping in the bottom of the bundt pan, followed by enough batter such that the pan is one third full. Now add a layer of filling, followed by another layer of batter. With the remaining topping / filling / batter, I also made 6 cupcakes in the same way.
  • Bake the cake for 35 to 40 minutes (until a toothpick inserted into the center comes out clean), and the cupcakes for 20 to 22 minutes. Allow the cakes to cool on a cooling rack. Remove the cake from the tin while it is still slightly warm (but not hot!) to the touch.
  • Make the glaze;
  • In a small bowl or cup, whisk together the icing sugar and maple syrup. Use a squeezy bottle to drizzle over the completely cooled cake. Enjoy!
  • *See related blog post here.

    Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someone

    Leave a Reply

    Your email address will not be published.