Maple-Hazelnut Coffee Cake

Maple-Hazelnut Coffee Cake

2 Reviews
From: EatingWell Magazine, 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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • Crumb Topping
  • 1½ cups all-purpose flour
  • ⅔ cup packed light brown sugar
  • ¼ cup chopped hazelnuts
  • 3 tablespoons frozen apple juice concentrate
  • 1 tablespoon canola oil
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup pure maple syrup, preferably dark grade
  • Cake
  • 2 cups all-purpose flour
  • 1¼ teaspoons teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • 1 large egg
  • 1 large egg white
  • ⅔ cup packed light brown sugar
  • ¾ cup nonfat plain yogurt
  • ⅓ cup fruit-based fat replacement, or applesauce
  • ¼ cup pure maple syrup, preferably dark grade
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • Confectioners' sugar for dusting


  • Active

  • Ready In

  1. To make crumb topping: Combine 1½ cups flour, ⅔ cup brown sugar, hazelnuts, apple juice concentrate, 1 tablespoon oil, cinnamon and salt in a food processor. Pulse until crumbly. Add ¼ cup maple syrup and pulse until combined. Set aside.
  2. To make cake: Preheat oven to 325°F. Coat an 8-by-11½-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 ⅔ cup brown sugar in a medium bowl until smooth. Add yogurt, fruit-based fat replacement (or applesauce), ¼ 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.

Nutrition information

  • Per serving: 322 calories; 6 g fat(1 g sat); 1 g fiber; 63 g carbohydrates; 6 g protein; 7 mcg folate; 16 mg cholesterol; 36 g sugars; 26 IU vitamin A; 0 mg vitamin C; 102 mg calcium; 2 mg iron; 395 mg sodium; 184 mg potassium
  • Carbohydrate Servings: 4
  • Exchanges: 4 other carbohydrate, 1 fat

Reviews 2

December 26, 2010
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By: npsands
Ingredient listing missing At the time I made this recipe, the amount of baking soda was missing from the on-line recipe. The original issue lists 3/4 t. baking soda in the cake. Note: Inserted tester came out sticky, making me think I had to keep baking. It came out overdone (yet very tasty), so beware. Pros: Tasty Cons: Too much dry, crumbly topping
July 26, 2010
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By: EatingWell User
This recipe sounds wonderful. I want to make this cake right now!! Maybe I'll try it for next week's birthday.
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