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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Crumb Topping
  • 1 1/2 cups all-purpose flour
  • 2/3 cup packed light brown sugar
  • 1/4 cup chopped hazelnuts
  • 3 tablespoons frozen apple juice concentrate
  • 1 tablespoon canola oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup pure maple syrup, preferably dark grade
  • Cake
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 large egg
  • 1 large egg white
  • 2/3 cup packed light brown sugar
  • 3/4 cup nonfat plain yogurt
  • 1/3 cup fruit-based fat replacement, or applesauce
  • 1/4 cup pure maple syrup, preferably dark grade
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • Confectioners' sugar for dusting

Preparation

  • Active

  • Ready In

  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.

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; g added 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
profile image
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
profile image
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. Pros: Cons: