CORN CAKE BREAKFAST STACKS WITH MAPLE BUTTER
Steps:
- For the corncakes, whisk together eggs, buttermilk and melted butter in a medium mixing bowl. Stir in corn kernels. Sift together cornmeal, flour, sugar, salt, and baking powder. Add the dry ingredients to the buttermilk-corn mixture and stir until just combined. Let stand for 20 minutes in a cool place.
- For the maple butter: blend the softened butter with 1/2 cup maple syrup in a small bowl and set aside.
- Preheat the oven to 250 degrees F. In a 10-inch nonstick skillet, brown the bacon strips. Drain them on paper towels and transfer to a cookie sheet. Sprinkle the apple slices with cinnamon and salt to taste. Sear them in bacon renderings until golden brown and place them on the sheet pan with the bacon. Wipe out your skillet and return to medium heat. Add just enough butter to coat the bottom of the skillet and ladle 1/4 cup corn batter. Let cook until the edges of the pancake start to brown and bubbles appear on the surface, about 2 minutes. Flip, cook another 2 minutes, then transfer to the cookie sheet with the apples and the bacon. Repeat until you have a dozen corncakes.
- Place the cookie sheet and your serving plates in the oven until everything is warm, about 4 minutes. On each plate, place 1 corn cake, top that with 2 strips of bacon, another corn cake, 2 slices of apple and another corn cake. Top with maple butter and drizzle the plate with some of the warmed maple syrup. Garnish with a sprig of mint, powdered sugar and a few fresh berries if you desire.
MAPLE TWIST COFFEE CAKE
If you like maple flavor, you will love this recipe. It is so pretty with all the twists and is always a hit at bake sales I have brought it too.-Deanna Richter, Elmore, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, egg, maple flavoring, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine the sugar, walnuts, cinnamon and maple flavoring; set aside. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; place 1 circle on a greased baking sheet or 12-in. baking pan. Spread with a third of the butter; sprinkle with a third of the filling. Repeat layers twice. Pinch edges of dough to seal., Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge 5 or 6 times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes., Bake at 375° until golden brown, 18-20 minutes. In a small bowl, combine glaze ingredients; set aside. Carefully remove coffee cake from pan by running a metal spatula under it to loosen; transfer to a wire rack. Drizzle with glaze.
Nutrition Facts : Calories 236 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
MAPLE NUT COFFEE CAKE
Every time I make this coffee cake for the holidays or church functions, the pan is emptied in a hurry. People rave about it. -Rosadene Herold, Lakeville, Indiana
Provided by Taste of Home
Time 55m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the contents of the roll mix and yeast packets with the sugar. Stir in water, butter, egg and maple flavoring; mix well., Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 45-60 minutes., In a small bowl, combine sugar, walnuts, cinnamon and maple flavoring. Grease a 12-in. pizza pan. Punch dough down. Turn onto a lightly floured surface; divide into 3 portions. Roll each into a 12-in. circle. Place 1 circle on prepared pan. Brush with a third of the melted butter; sprinkle with a third of the filling. Repeat layers twice. Pinch around edge to seal., Place a small glass in center of circle. With kitchen scissors, cut from outside edge just to the glass, forming 16 wedges. Twist each wedge 5 or 6 times and tuck ends under. Remove glass. Cover with a kitchen towel; let rise in a warm place until doubled, 30-45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool. Combine glaze ingredients; drizzle over warm coffee cake.
Nutrition Facts : Calories 255 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 251mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
MAPLE HUCKLEBERRY COFFEE CAKE
Make and share this Maple Huckleberry Coffee Cake recipe from Food.com.
Provided by dicentra
Categories Breads
Time 1h
Yield 12-169 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350F degrees, rack in the middle. Butter a 1-pound loaf pan, and line with parchment paper. Alternately, you could just butter and flour the pan,.
- In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, thyme, and rosemary. Set aside.
- In a separate large bowl beat the butter with an electric mixer or by hand - until light and fluffy.
- Drizzle in the maple syrup and beat until well incorporated, scrape down the sides of the bowl a couple times along the way.
- Beat in the egg, lemon zest, and vanilla extract, scraping the sides again. Add half of the flour, stir just a bit, now add a splash of the buttermilk, stir again, but not too much.
- Add the rest of the flour and stir a bit, and now the rest of the buttermilk. Stir until everything barely comes together and then very gently fold in one cup of the huckleberries. Scrape the batter evenly into the prepared pan and set aside.
- To make the streusel topping, place the flour, butter, maple sugar, thyme and pecans in a food processor and pulse 20-30 times or until the topping is a bit beyond sandy/crumbly. It should be moist-looking - on its way to being slightly doughy.
- Crumble 2/3 of it over the cake batter, sprinkle the remaining 1/3 cup huckleberries on top of that, and then add the last of the crumble. Barely pat in place with your fingertips.
- Place the coffee cake in the oven and bake for 45-50 minutes or until the top is golden and a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool for five minutes and then remove it from the pan to cool on a rack (this way the cake won't steam in the pan as it's cooling.
Nutrition Facts : Calories 202.8, Fat 11.8, SaturatedFat 5.4, Cholesterol 38.2, Sodium 81.9, Carbohydrate 22.4, Fiber 2.4, Sugar 9.3, Protein 3.5
MAPLE AND CORN COFFEE CAKE
Make and share this Maple and Corn Coffee Cake recipe from Food.com.
Provided by RecipeMonster
Categories Breads
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- With an electric mixer, cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Combine the cornmeal, flour, baking soda and salt and mix well. Add the flour mixture to the butter mixture in thirds, alternating with the buttermilk and mixing well after each addition. Stir in chopped nuts and mix well.
- Spread the batter evenly in a buttered 13-by-9-by-2-inch baking pan. Bake for 30 minutes or until firm and lightly browned.
- Remove from oven and pour the maple syrup evenly over the top of the cake. Return pan to the oven for 5 minutes. Remove from oven and let cool completely before serving.
- Makes 10-12 servings.
Nutrition Facts : Calories 418.5, Fat 18.9, SaturatedFat 7.2, Cholesterol 88.5, Sodium 476.5, Carbohydrate 57.8, Fiber 1.7, Sugar 35.7, Protein 6.7
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4.7/5 (18)Total Time 50 minsCategory BreakfastCalories 622 per serving
- To make your Maple Coffee Cake, start by preheating your oven to 350 degrees and spraying a 9 x 9 baking pan with non-stick spray. Set aside and begin making your pecan streusel. Add brown sugar, flour, pecans, cinnamon and melted butter to a small bowl and stir to combine. Set aside.
- Then begin whisking together your flour, cinnamon, baking powder, baking soda, salt and brown sugar in a large mixing bowl. In a separate bowl, add the maple syrup, vegetable oil, milk, eggs, maple extract and sour cream and mix until well combined. Then add the wet ingredients to the dry ingredients and using a large mixing spoon, mix ingredients together until just incorporated. Do not overmix and do not break out the electric beater.
- Pour half of your cake mix into your prepared pan and even out with the back of the spoon. Sprinkle about 1/3 of your pecan struesel evenly on top of your cake mix and then spoon the remaining batter evenly on top of your pecan struesel layer and even out again with the back of the spoon. Sprinkle the remaining pecan struesel evenly on top of your cake and bake for 35 - 40 minutes. Remove from the oven and let cool on a baking rack for 20 minutes before serving.
- While your cake cools, make the icing. Combine powdered sugar, maple syrup, maple extract and milk to make an icing that can be drizzled on top. Too thin, add more powdered sugar. To thick, add a bit more milk. Drizzle maple icing on top of your Maple Coffee Cake and serve while warm. Leftovers can be covered and stored in the refrigerator for up to 3 days.
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