Maple Twist Coffee Cake Recipe
- 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 large egg
- 1 teaspoon maple flavoring
- 1/2 teaspoon salt
- 2-3/4 to 3 cups all-purpose flour
- 1/2 cup sugar
- 1/3 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1 teaspoon maple flavoring
- 1/4 cup butter, melted
- 1 cup confectioners' sugar
- 2 tablespoons butter, melted
- 1 to 2 tablespoons milk
- 1/2 teaspoon maple flavoring
- 1. 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. 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.
- 3. 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.
- 4. 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.
- 5. 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.
1 piece: 236 calories, 10g fat (5g saturated fat), 33mg cholesterol, 134mg sodium, 34g carbohydrate (17g sugars, 1g fiber), 4g protein.
Reviews for Maple Twist Coffee Cake
"I have been making this recipe and about 10 variations of it for over 40 yrs. I learned to make this from my wonderful Aunt Darlene Hennings when I would spend my teenage wknds at her house and she taught me the art and love of baking. At the time this recipe originated from the "Pillsbury Bake Off" cookbook. As I taught this recipe to others, including Michele Neville and then later to her daughter Brynn Rader, it became well known as my "Suncake" recipe. It became famous in the quaint town of Nashville, In... or better known as little Nashville of Brown Co. In.. This area is known for its history of old beautiful log cabins, settlers and their trades of wood working, weaving and looming but most famously known for their beautiful, valuable art work and paintings of the Hills O Brown County and the town village. The Suncakes were specially sought out among the variety of pastries brought at a bake sale. Some were bought from the shops to sell in their windows displays. Now that I've moved away, the locals are missing them and asking if I would consider mail orders. I now live in the beautiful hills of Bella Vista, Ar. and planning on baking them here so the aroma of maple and nuts fill the air in these hills too! I enjoy your food articles very much and it was nice seeing my Niece and her Mom in the article of your magazine Moms Best/ Close to Home in Dec/Jan 2012! Thanks for Sharing. Corene CrawhornBella Vista, Ar."