This Maple Coffee Cake is the perfect cozy treat for fall mornings. Tender maple cake has a layer of buttery streusel crumble baked into the middle, and it’s topped with a rich maple glaze.
This maple coffee cake delivers both comfort and flavor in one easy recipe. Bonus: your kitchen will smell amazing. It will be your new go-to for chilly mornings and cozy weekends. It pairs perfectly with your favorite cup of coffee. For more seasonal coffee cakes, try our recipes for pumpkin coffee cake, gingerbread coffee cake, candy cane coffee cake and apple cream cheese coffee cake.
Ingredients Needed:
- Baking Basics: All purpose flour, brown sugar, white sugar, ground cinnamon, salted butter, eggs and baking powder.
- Extracts: You’ll be using vanilla extract and maple extract.
- Nuts: These are optional. I suggest chopped pecans or chopped walnuts, if using.
- Maple Sugar: This is not essential, but if you have access to it then it really makes this cake taste amazing.
- Sour Cream: Use full fat sour cream for the richest flavor.
- Powdered Sugar: This is used for the glaze on top.
- Maple Syrup: Use pure maple syrup (not the fake stuff you can buy to put on pancakes).
How to make Maple Coffee Cake:
The full, printable recipe is in the recipe card at the end of this post. Here’s a brief overview.
- Prepare the streusel, and set it aside.
- Follow the instructions to make the cake batter.
- Grease and flour a bundt pan.
- Add half of the batter to the bundt pan. Spoon the streusel into the middle. Add the rest of the batter.
- Bake until the cake tests done. Remove from the oven, and let cool on a rack. Then turn the cake onto a rack to cool completely before drizzling the glaze on top.
Recipe Tips
- If you have access to maple sugar, it makes this cake taste pretty amazing. Maple sugar can be found in specialty markets, but it can also be ordered online at places like Walmart and Amazon. Leftover maple sugar can be stirred into coffee or oatmeal, or you can use it to make my Maple Snickerdoodles or these Maple Baked Apples.
- For the cake batter, use room temperature butter and eggs. It will help the batter come together easily.
- ONLY use pure maple syrup. It makes a difference.
- Double the streusel for an extra sweet surprise in the middle of your cake.
- Make sure you sift the powdered sugar to get rid of any lumps.
- Double the glaze for an extra sweet topping.
Helpful tools to have for this recipe:
- Bundt Cake Pan : That’s the shape of this beautiful coffee cake.
- Baking Spray: This is used to spray the pan for easy release (it’s a mix of oil and flour).
- Pastry Cutter: This is used for cutting the dry streusel ingredients with the butter.
- Hand Mixer or Stand Mixer: You need a mixer to prepare the cake batter.
- Cake Tester: It’s super helpful to have one of these around for testing the doneness on your cakes.
- Sifter: It gets the lumps out of your powdered sugar!
- Bundt Cake Keeper: This is super helpful to have. The icing on your cake will stay put and not get smashed by trying to cover it with plastic wrap.
How to store a coffee cake:
- At room temperature: Wrap your cake with plastic wrap or store it in an airtight container for up to 3 days. Add a slice of bread to the container to help the cake retain moisture.
- Refrigerated: Store the cake in an airtight container in the refrigerator for up to one week. Let it come to room temperature before serving.
- In the freezer: Wrap slices (or the whole cake) in plastic wrap. Then wrap in foil or drop into a freezer zip baggie. Freeze up to 3 months.
What You’ll Love About This Coffee Cake:
- This isn’t one of those dry, forgettable coffee cakes. This maple coffee cake stays moist for days thanks to the syrup and a rich sour cream batter.
- Your kitchen will smell like a maple-scented candle—in the best way possible.
- Brunch, dessert, breakfast-for-dinner, or a thoughtful homemade gift—this cake fits any vibe.
Maple Coffee Cake
You'll want to add this coffee cake recipe to your favorites!
Video
Ingredients
STREUSEL TOPPING:
- 3 tablespoons all purpose flour
- 3 tablespoons packed brown sugar
- 1½ teaspoons ground cinnamon
- 4 tablespoons chilled salted butter
- ¾ cup chopped pecans or walnuts (optional)
CAKE:
- ¾ cup (1½ sticks) salted butter, at room temperature
- 1 cup granulated white sugar
- ¾ cup maple sugar (or packed brown sugar), see TIPS below!
- 3 large eggs, at room temperature
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1½ cups sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
ICING:
- 1 cup sifted powdered sugar (sift, then measure)
- ¼ cup pure maple syrup
- 1 teaspoon maple extract
Instructions
MAKE THE STREUSEL TOPPING:
- 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) and set aside.
PREPARE THE CAKE:
- Preheat the oven to 350°F. Grease and flour a 10 to 12 cup bundt pan.
- 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.
- In a large bowl, stir together the flours and baking powder. In a small bowl, stir together the sour cream and extracts.
- 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.
- Bake for 45 to 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.
ADD THE ICING:
- In a small bowl, stir together the powdered sugar, maple syrup and maple extract; drizzle over warm or cooled cake.
Notes
- Maple sugar can be found in gourmet food shops or online at retailers like Walmart and Amazon.
- If you use brown sugar in place of maple sugar, use all maple extract for the cake.
- 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.
Nutrition
Serving: 1serving, Calories: 408kcal, Carbohydrates: 53g, Protein: 5g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 77mg, Sodium: 192mg, Potassium: 116mg, Fiber: 1g, Sugar: 33g, Vitamin A: 531IU, Vitamin C: 0.3mg, Calcium: 97mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
