Dessertsclosetcooking
Light Swirl Coffee Cake with Maple Glaze
This months FoodTV.ca's Cooking Clubs Challenge was a Light Swirl Coffee Cake with Maple Glaze by Christine Cushing. I just couldn't pass up on the chance to make a tasty sounding recipe with maple syrup.
👥 10 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 30 min🔥 Cook: 50 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- oven
📝 Preparation Steps
1
Mix the flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl.
baking powder1 teaspoonbaking soda1 teaspoon
2
Beat in the butter and half of the yogurt and continue to beat for a few minutes.
3
Mix the eggs, vanilla, lemon juice, apple butter and the rest of the yogurt in another large bowl.
large eggs3vanilla1 teaspoonlemon juice1 tablespoonapple butter3 tablespoons
4
Mix the wet ingredients into the dry ingredients in 3 batches beating in between additions.
5
Pour half of he batter into another bowl.
6
Mix the cocoa powder into one of the bowls.
cocoa powder2 tablespoons
7
Pour the chocolate batter back into the rest of the batter and fold 2 times.
8
Pour the batter into a greased and floured baking pan (a bunt pan or an 8×8 inch baking pan).
9
Bake in a preheated 350F/180C oven until a tooth pick poked into the center of the cake comes out clean, about ⏱️ 40-45 minutes.
10
Bring the maple syrup, corn syrup, cinnamon, nutmeg, cloves and ginger to a boil in a small sauce pan.
corn syrup1 tablespoon
11
Let the coffee cake cool and drizzle with the glaze.
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