Taste of Home
Maple Nut Coffee Cake
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min.
YIELD: 16 servings.
Every time I make this coffee cake for the holidays or church functions, the pan is emptied in a hurry. People rave about it. —Rosadene Herold, Lakeville, Indiana
Ingredients
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1 package (16 ounces) hot roll mix
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3 tablespoons sugar
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3/4 cup warm water (120° to 130°)
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6 tablespoons butter, melted
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1 large egg, room temperature
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1 teaspoon maple flavoring
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FILLING:
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1/2 cup sugar
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1/3 cup chopped walnuts
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1 teaspoon ground cinnamon
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1/2 teaspoon maple flavoring
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2 tablespoons butter, melted
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GLAZE:
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1-1/2 cups confectioners' sugar
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1/4 teaspoon maple flavoring
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1 to 2 tablespoons 2% milk
Directions
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1.
In a large bowl, combine the contents of the roll mix and yeast packets with the sugar. Stir in water, butter, egg and maple flavoring; mix well.
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2.
Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 45-60 minutes.
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3.
In a small bowl, combine sugar, walnuts, cinnamon and maple flavoring. Grease a 12-in. pizza pan. Punch dough down. Turn onto a lightly floured surface; divide into 3 portions. Roll each into a 12-in. circle. Place 1 circle on prepared pan. Brush with a third of the melted butter; sprinkle with a third of the filling. Repeat layers twice. Pinch around edge to seal.
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4.
Place a small glass in center of circle. With kitchen scissors, cut from outside edge just to the glass, forming 16 wedges. Twist each wedge 5 or 6 times and tuck ends under. Remove glass. Cover with a kitchen towel; let rise in a warm place until doubled, 30-45 minutes.
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5.
Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool. Combine glaze ingredients; drizzle over warm coffee cake.
Nutrition Facts
1 wedge: 255 calories, 8g fat (4g saturated fat), 29mg cholesterol, 251mg sodium, 40g carbohydrate (21g sugars, 1g fiber), 4g protein.
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