CINNAMON MAPLE COFFEE CAKE

Cinnamon Maple Coffee Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 21

FOR THE DOUGH:
3/4 cup(s) water
2 tablespoon(s) unsalted butter
2 cup(s) all-purpose flour, divided
1 - envelope fleischmann's® rapidrise™ yeast
2 tablespoon(s) granulated sugar
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) spice islands® ground saigon cinnamon
1/4 teaspoon(s) ground nutmeg
2 teaspoon(s) maple flavoring
1 large egg
FOR THE STREUSEL:
1/3 cup(s) all-purpose flour
1/3 cup(s) granulated sugar
1/3 cup(s) light brown sugar, packed
1 teaspoon(s) spice islands® ground saigon cinnamon
1/4 cup(s) unsalted butter, softened
FOR THE GLAZE:
1 cup(s) powdered sugar
1 1/2 tablespoon(s) milk
1 1/2 teaspoon(s) maple extract

Steps:

In a small saucepan, combine water and butter for the dough. Heat until very warm (and butter is melted), to about 120-130 degree F. In a large mixing bowl, add 1 cup of the flour, yeast, sugar, and salt. Add water mixture and blend together. Add in the cinnamon, nutmeg, maple and egg. Mix until well combined.
Add remaining 1 cup of flour and beat for about 2 minutes, scraping sides of bowl as needed. Pour dough into a greased 8x8-inch baking pan. Cover with a clean, dry towel and let rise in a warm place until doubled in size (about 45 minutes). While dough is rising, combine streusel ingredients with a pastry blender or your hands, until very crumbly. Set aside.
When dough is ready, sprinkle streusel evenly over the top. Bake in a preheated 350 degree F oven for about 35 minutes, until golden brown. Cool slightly on wire rack. While cooling, prepare glaze. Whisk together the powdered sugar, milk and maple until smooth. Drizzle over warm cake. Slice and enjoy!