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Maple Twist Coffee Cake

 Maple Twist Coffee Cake
If you like maple flavor, you will love this recipe. It is so pretty with all the twists and is always a hit at bake sales I have brought it too.—Deanna Richter, Elmore, Minnesota
16 ServingsPrep: 45 min. + rising Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm milk (110° to 115°)
  • 1/4 cup butter, softened
  • 3 tablespoons sugar
  • 1 egg
  • 1 teaspoon maple flavoring
  • 1/2 teaspoon salt
  • 2-3/4 to 3 cups King Arthur Unbleached All-Purpose Flour
  • FILLING:
  • 1/2 cup sugar
  • 1/3 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1 teaspoon maple flavoring
  • 1/4 cup butter, melted
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons butter, melted
  • 1 to 2 tablespoons milk
  • 1/2 teaspoon maple flavoring

Directions

  • In a large bowl, dissolve yeast in warm milk. Add the butter, sugar,
  • egg, maple flavoring, salt and 1-1/2 cups flour. Beat until smooth.
  • Stir in enough remaining flour to form a soft dough.

2 of 2

Maple Twist Coffee Cake (continued)

Directions (continued)

  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, in a small bowl, combine the sugar, walnuts, cinnamon and
  • maple flavoring; set aside.
  • Punch dough down. Turn onto a lightly floured surface; divide into
  • thirds. Roll each portion into a 12-in. circle; place one circle on
  • a greased baking sheet or 12-in. pizza pan. Spread with a third of
  • the butter; sprinkle with a third of the filling. Repeat layers
  • twice. Pinch edges of dough to seal.
  • Carefully place a glass in center of circle. With scissors, cut from
  • outside edge just to the glass, forming 16 wedges. Remove glass;
  • twist each wedge five to six times. Pinch ends to seal and tuck
  • under. Cover and let rise until doubled, about 30 minutes.
  • Bake at 375° for 18-20 minutes or until golden brown. In a small
  • bowl, combine glaze ingredients; set aside. Carefully remove coffee
  • cake from pan by running a metal spatula under it to loosen;
  • transfer to a wire rack. Drizzle with glaze. Yield: 16 servings.
Nutritional Facts: 1 piece equals 236 calories, 10 g fat (5 g saturated fat), 33 mg cholesterol, 134 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.