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Cinnamon-Maple Coffee Cakes

Cinnamon-Maple Coffee Cakes
I like to contribute these to our church bake sales. Wrapped in bright cellophane, the delectable cakes never fail to impress.
48 ServingsPrep: 50 min. + rising Bake: 20 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1-1/2 cups warm milk (110° to 115°)
  • 3/4 cup butter, melted
  • 6 eggs
  • 1/2 cup sugar
  • 1-1/2 teaspoons salt
  • 10 to 10-1/2 cups all-purpose flour
  • FILLING:
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 cup cold butter
  • 1/2 cup dark corn syrup
  • 3 teaspoons maple flavoring
  • 1 cup chopped walnuts
  • GLAZE:
  • 3 cups confectioners' sugar
  • 5 to 6 tablespoons milk
  • 1 teaspoon maple flavoring

Directions

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter,
  • eggs, sugar, salt and 9 cups flour; beat until smooth. Stir in
© Taste of Home 2013

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Cinnamon-Maple Coffee Cakes (continued)

Directions (continued)

  • enough remaining flour to form a soft dough. Turn onto a lightly
  • floured surface; knead until smooth and elastic, about 6-8 minutes.
  • Place in a greased bowl, turning once to grease the top. Cover and
  • let rise in a warm place until doubled, about 1 hour.
  • For filling, combine the sugars, flour and cinnamon in a small bowl.
  • Cut in butter until mixture resembles coarse crumbs. Add corn syrup
  • and maple flavoring. Stir in nuts.
  • Punch dough down; turn onto a lightly floured surface. Divide into
  • six portions. Roll one portion into a 14-in. x 8-in. rectangle.
  • Spread 1/2 cup filling to within 1 in. of edges. Roll up jelly-roll
  • style, starting with a long side; pinch seam to seal.
  • Cut roll in half lengthwise. Place halves, cut side up, side by side;
  • braid. Shape into a ring in a greased 9-in. round baking pan; pinch
  • ends to seal. Repeat with remaining dough and filling. Cover and let
  • rise in a warm place until doubled, about 1 hour.
  • Bake at 350° for 20-25 minutes or until golden brown. Remove from
  • pans to wire racks to cool. Combine glaze ingredients; drizzle over
  • warm coffee cakes. Cut into wedges. Yield: 6 coffee cakes (8
  • servings each).
Nutrition Facts: 1 piece equals 253 calories, 7 g fat (4 g saturated fat), 40 mg cholesterol, 128 mg sodium, 42 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013