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20 minute dinner recipes

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Maple-Hazelnut Coffee Cake


From EatingWell:  January/February 1999

A gallon of pure maple syrup may be priced like liquid gold, but for cooks the expense is worth it. Maple is not a one-dimensional sweetener. Northern chefs use their local bounty to create nuanced signature dishes.

12 servings | Active Time: 25 minutes | Total Time: 1 hour 10 minutes plus cooling time


Crumb Topping



  1. To make crumb topping: Combine 1 1/2 cups flour, 2/3 cup brown sugar, hazelnuts, apple juice concentrate, 1 tablespoon oil, cinnamon and salt in a food processor. Pulse until crumbly. Add 1/4 cup maple syrup and pulse until combined. Set aside.
  2. To make cake: Preheat oven to 325°F. Coat an 8-by-11 1/2-inch baking dish with cooking spray.
  3. Combine 2 cups flour, baking powder, baking soda and salt in a bowl.
  4. Whisk egg, egg white and 2/3 cup brown sugar in a medium bowl until smooth. Add yogurt, fruit-based fat replacement (or applesauce), 1/4 cup maple syrup, 2 tablespoons oil and vanilla; whisk until smooth.
  5. Fold dry ingredients into wet ingredients with a rubber spatula until just combined. (Do not overmix.)
  6. Scrape batter into prepared pan and sprinkle evenly with crumb topping.
  7. Bake the cake until a skewer inserted in the center comes out clean, 45 to 50 minutes. Let cool almost completely. Dust with confectioners' sugar. Serve warm or at room temperature.


Per serving : 319 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 18 mg Cholesterol; 62 g Carbohydrates; 5 g Protein; 1 g Fiber; 394 mg Sodium; 196 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 other carbohydrate, 1 fat