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Maple-Hazelnut Coffee Cake

:  January/February 1999

Your rating: None Average: 4 (6 votes)

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.


READER'S COMMENT:
"This recipe sounds wonderful. I want to make this cake right now!! Maybe I'll try it for next week's birthday. "
Maple-Hazelnut Coffee Cake Recipe

Makes: 12 servings

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | Low saturated fat | Heart healthy |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

  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

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.

Nutrition Bonus: Selenium (20% daily value).

Carbohydrate Servings: 4

Exchanges: 4 other carbohydrate, 1 fat


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Recipe Categories

Holiday
Mother's Day
New Year's Eve
Thanksgiving
Christmas
Easter
Father's Day
Ease of Preparation
Moderate
Style/Theme
Entertaining, casual
Entertaining, formal
Kid-friendly
Vegetarian
Total Time
More than 1 hour
Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Brunch
Dessert
Type of Dish
Baked Goods, quick breads & muffins
Desserts, cakes
Season
Spring
Summer
Fall
Winter
Ethnic/Regional
American
Health & Diet Considerations
Low cholesterol
Low saturated fat
Heart healthy
Publication
January/February 1999
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