Maple Morning Cake

Sometimes, you just need cake for breakfast. Today is one of those days.

So I’m sharing some Maple Morning Cake.

It’s your typical bundt cake coffee cake, but it’s atypically delicious and wonderful and maple flavored and streuseled in the middle…

…with a simple but generous amount of maple glaze drizzled on top.

Stick a fork in it and eat cake for breakfast. I give you permission to do so :)

Can I just tell you how incredibly sad I am that I didn’t splurge and buy this Kate Spade bag when it was still available?? They are currently sold out. I guess a lot of people like their cake for breakfast!

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Maple Morning Cake

Yield: 16 servings

Prep Time: 25 min

Cook Time: 50 min

Ingredients:

STREUSEL TOPPING:
3 tablespoons all-purpose flour
3 tablespoons packed brown sugar
1 1/2 teaspoons ground cinnamon
3 tablespoons salted butter
3/4 cup chopped walnuts or pecans (optional)

CAKE:
3/4 cup (1 1/2 sticks) salted butter, softened
1 cup granulated white sugar
1/2 cup maple sugar (or packed brown sugar- see *Tips below)
3 large eggs
2 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon baking powder
1 1/2 cups sour cream
2 teaspoons vanilla extract

ICING:
1 cup sifted powdered sugar (sift, then measure)
1/4 cup maple syrup

Directions:

1. Grease and flour a 10 to 12 cup bundt pan; set aside.

2. To prepare streusel mixture: In a medium bowl, stir together the flour, brown sugar and cinnamon. Using a pastry blender or two knives, cut in the butter until crumbly. Stir in the nuts (if using)- set aside.

3. Preheat the oven to 350°F.

4. To prepare cake: In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Beat in the sugars until mixed. Add the eggs, one at a time, beating well after each.

5. In a large bowl, stir together the flours and baking powder. In a small bowl, stir together the sour cream and vanilla. Alternately add the flour mixture and sour cream mixture to the butter mixture, beating on low speed after each addition just until combined. Spoon half of the batter into the prepared pan. Sprinkle with the streusel mixture. Spoon the remaining batter over the streusel mixture.

6. Bake 50-55 minutes, or until a toothpick inserted near the center comes out clean. Cool in a pan on a wire rack for 10 minutes. Turn the pan upside down and remove the cake from the pan- let cool completely on the wire rack.

7. To prepare icing: In a small bowl, stir together the powdered sugar and maple syrup; drizzle over warm or cooled cake.

Tips:

*Maple sugar can be found in gourmet food shops or online at www.vermontcountrystore.com. You can also make the maple sugar by mixing 1/2 cup sugar with 1 Tablespoon of pure maple syrup. Be sure to stir thoroughly to break up any clumps- or run it through the food processor.
*If you use brown sugar in place of maple sugar, add 1 teaspoon maple extract to the cake and use only 1 teaspoon vanilla extract.
*To bake ahead, prepare cake as directed without icing. Cool completely. Place in a freezer bag. Seal; freeze up to 4 months. Thaw at room temperature and top with icing.

Source: RecipeGirl.com (Adapted from Fine Cooking)

Leave a Comment




22 Responses to “Maple Morning Cake”

  1. 1

    Blog is the New Black — April 6, 2012 @ 4:08 AM

    Love this recipe AND this bag!

  2. 2

    Vanessa — April 6, 2012 @ 4:52 AM

    Ooh this cake looks so good! Another winner to make me crave breakfast :)

  3. 3

    Katrina — April 6, 2012 @ 5:16 AM

    This can appear on my table any morning!! Love it!

  4. 4

    Emilie @ Emilie's Enjoyables — April 6, 2012 @ 6:15 AM

    Love that bag, and this cake :)

  5. 5

    brandi — April 6, 2012 @ 6:48 AM

    this may have to happen this weekend! it would be perfect to feed everyone..and have for snacks in the afternoon :)

  6. 6

    Lauren — April 6, 2012 @ 7:16 AM

    Bring on the cake for breakfast!! Love any excuse to eat dessert any time of the day!

  7. 7

    Sommer@ASpicyPerspective — April 6, 2012 @ 7:18 AM

    Lori this is fabulous and I’m more than thrilled that it is socially acceptable to eat desert for breakfast! ;)

  8. 8

    Amy @ The Blond Cook — April 6, 2012 @ 7:19 AM

    I haven’t had breakfast & seeing this cake is NOT helping! It looks incredible! I think I”m going to make this for Easter breakfast :-)

  9. 9

    Cookbook Queen — April 6, 2012 @ 7:41 AM

    That was my justification when I bought the bag…that it would be sold out soon and I’d regret it!! Love this cake, it looks amazing!!

  10. 10

    Averie @ Averie Cooks — April 6, 2012 @ 8:29 AM

    Cake for breakfast is a great thing especially when it involves copious amounts of maple glaze!

  11. 11

    Kristine — April 6, 2012 @ 1:38 PM

    It is such a coincidence to me that you posted this recipe today. I found this recipe a few days ago on your website when I was searching for a maple breakfast item to serve at my 5th grade daughter’s class breakfast. The class is just finishing up a unit on maple sugaring here in NH, so this cake was absolutely perfect! Since I had to serve 40 kids, I doubled the recipe and baked it in a 12 x 18 inch rectangular pan. For the streusel, I made twice as much as the recipe called for since there was such a greater surface area than when baking in the tube pan. The baking time was reduced to about 30 minutes. The cake came out great and was very well received! Thank you so much for sharing!

  12. 12

    Karen @ Sugartown Sweets — April 6, 2012 @ 2:02 PM

    This is a cake I must make for my Mom on Mother’s day! She adores anything maple! Thank you-thank you! :)

  13. 13

    Chung-Ah | Damn Delicious — April 6, 2012 @ 7:51 PM

    I could definitely use more cake in my breakfast diet!

  14. 14

    Melissa M — April 6, 2012 @ 9:14 PM

    I love maple. In my fantasy life, I own an inn located in the middle of 500 acres of maple trees. Try ebay for that bag!

  15. 15

    Leslie — April 7, 2012 @ 6:30 AM

    Ohhhh Lori , how I needed some of this this morning. I soon drooled over that bag, but I am too cheap ;)

  16. 16

    Jennifer @ Peanut Butter and Peppers — April 7, 2012 @ 6:35 AM

    Your cake looks so delish!! Yum!!

  17. 17

    SimplyBakes — April 8, 2012 @ 7:05 AM

    Omgygoodness! I want cake for breakfast too! hahaha love your pictures. Tell us when you get that bag!:D
    -Simply Bakes

  18. 18

    Maria in NJ — April 8, 2012 @ 12:52 PM

    Lori I just checked her web site and it is actually on sale right now…too rich for my blood but no less on sale…check it out…

    http://www.katespade.com/designer-handbags/fabric-purses/call-to-action-terry-3/098689171784,default,pd.html?dwvar_098689171784_color=979&cm_mmc=productad-_-cse-_-google-_-peorpl&utm_source=productad&utm_medium=cse&utm_campaign=google&origin=pe&gclid=CJKgx4KDpq8CFYbe4Aodjm6IWA

  19. 19

    Lori Lange — April 8, 2012 @ 4:27 PM

    omg, THANK YOU– I just bought it!!! I splurged big time! My husband might kill me… but I just adore it :)

  20. 20

    grace — April 9, 2012 @ 3:49 AM

    streusel is the bee’s knees for me, and the maple touches are magnificent!

  21. 21

    Maria in NJ — April 9, 2012 @ 7:21 PM

    Your Welcome chicka….it is a very cute bag, I have one of her bags and they are very well made…enjoy your new purchase! We deserve a little splurge now and then…

  22. 22

    Row — April 28, 2012 @ 9:47 PM

    Love that there’s streusel in this cake! Thanks for the recipe!