Recipe Image

Maple-Hazelnut Coffee Cake

  • 25 m
  • 1 h 10 m
EatingWell Test Kitchen
“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

    • 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

Directions

  • 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.
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