Maple Coffee Cake is a fluffy and moist coffee cake swirled with a cinnamon streusel and topped with a sweet maple glaze. It is the ideal breakfast or dessert treat!
Coffee cake is truly one of life’s simple pleasures. I mean, a cake that you are supposed to eat for breakfast? What could be better?!
If you’re not a fan of maple you can switch the maple extract out for vanilla extract and you’ll still have a delicious coffee cake!
Ingredients for Maple Coffee Cake:
Ingredients for Cinnamon Streusel:
- Granulated Sugar. This is going to sweeten the streusel.
- All-Purpose Flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Ground Cinnamon. This will flavor the streusel.
- Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
Ingredients for Coffee Cake:
- Unsalted Butter. See above note.
- Granulated Sugar. See above note.
- Maple Extract. This will flavor the cake. You can also use maple syrup, you’ll just have to increase the amount to 1 tablespoon and the flavor will be lighter overall.
- Eggs. It will be easier to incorporate the eggs into the batter if they are at room temperature.
- All-Purpose Flour. See above note.
- Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- Baking Soda. This is a leavening agent that will help the cake to rise as it bakes.
- Baking Powder. This will also help the cake rise.
- Buttermilk. This will help to make the coffee cake moist while also adding to the flavor.
Ingredients for Maple Glaze:
- Powdered Sugar. This will give our glaze the sweetness we are looking for while also giving us a smooth texture.
- Maple Extract. This will flavor the glaze.
- Heavy Cream or Milk. You can replace this with non-dairy milk or water, we really just need a liquid to thin out the glaze.
How to make Maple Coffee Cake:
STEP 1: In a small bowl stir together the sugar, flour, and cinnamon until fully combined.
STEP 2: Add in the cold butter and use clean hands or a fork to break the butter up until the texture is sandy and there are no pieces of butter larger than a pea. Set in the fridge until you are ready to use it.
STEP 1: Preheat your oven to 350 degrees (F). Spray a 9-inch round cake pan or an 8×8 inch square cake pan with non-stick spray and lay parchment paper in a cross shape across the bottom of the pan. This will make it much easier to remove the finished cake from the pan. Set aside.
STEP 2: In a medium bowl combine the flour, salt, baking soda, and baking powder.
STEP 4: Add the maple extract and mix until combined.
STEP 5: Add the eggs one at a time. Mix well between each addition.
STEP 6: Alternate adding the dry mixture and the buttermilk, making sure each addition is just combined before adding the next. Stop mixing occasionally to scrape down the sides of the bowl.
STEP 7: Pour the cake batter into the prepared pan and top with the streusel mixture. Use a butter knife to swirl the cinnamon streusel all throughout the cake batter.
STEP 8: Bake in preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
STEP 9: Remove the cake from the oven and allow it to cool while you prepare the glaze.
STEP 1: In a small bowl combine all of the ingredients. Whisk until free of lumps.
STEP 2: If the glaze is too thick add a bit more milk to thin it out.
More Cake Recipes
- Funfetti Snack Cake– A moist cake filled with sprinkles and topped with a simple buttercream.
- Lemon Blueberry Buttermilk Snack Cake– A fluffy lemon snack cake packed full of fresh blueberries.
- Pecan Praline Pound Cake– This recipe uses a boxed cake mix and amps it up for a delicious pound cake.
- Earl Grey Cake– This beautiful earl grey flavored cake is layered with blueberry compote and swiss merinuge buttercream.
More Cake Recipes From Kitchen 335
- Devil’s Food Sheet Cake– a rich, moist, and chocolatey sheet cake topped with a silky peanut butter and honey Italian meringue buttercream.
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- Chocolate Lava Cake– soft chocolate cakes with a warm chocolate center. They are made with five simple ingredients and can be ready to eat in less than 25 minutes!
- Roasted Strawberry Shortcake– a homemade biscuit split in half and filled with roasted strawberries and fresh whipped cream.
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The recipe was originally posted in April 2020.
Maple Coffee Cake
For Cinnamon Streusel:
- 1/2 cup (99 grams) granulated sugar
- 1/2 cup (60 grams) all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 stick (56 grams) unsalted butter cold and cubed
For Coffee Cake:
- 1 stick (113 grams) unsalted butter softened
- 2/3 cup (132 grams) granulated sugar
- 1 teaspoon maple extract
- 2 large eggs
- 1 1/2 cup (180 grams) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
For Maple Glaze:
- 1/2 cup (57 grams) powdered sugar
- 1/2 teaspoon maple extract
- 1 tablespoon heavy cream or milk
For Cinnamon Streusel:
- In a small bowl stir together the sugar, flour, and cinnamon until fully combined.
- Add in the butter and use clean hands or a fork to break the butter up until the texture is sandy and there are no pieces of butter larger than a pea. Set in the fridge until you are ready to use it.
For Coffee Cake:
- Preheat oven to 350 degrees (F). Spray a 9-inch round cake pan or an 8×8 square cake pan with non-stick spray and lay parchment paper in a cross shape across the bottom of the pan. Set aside.
- In a medium bowl combine the flour, salt, baking soda, and baking powder.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, combine the softened butter and sugar. Cream the two together until it is light and fluffy.
- Add the maple extract and mix until combined.
- Add the eggs one at a time, mixing well between each addition.
- Alternate adding the dry mixture and the buttermilk, making sure each addition is just combined before adding the next. Stop mixing occasionally to scrape down the sides of the bowl.
- Pour the cake batter into the prepared pan and top with the streusel mixture. Use a butter knife to swirl the cinnamon streusel into the cake batter.
- Bake in preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow to cool while you prepare the glaze.
For Maple Glaze:
- In a small bowl combine all of the ingredients and whisk until free of lumps.
- Add more milk if the glaze is too thick.
- Drizzle over the cooled coffee cake before serving.