Maple Coffee Cake And "Turkey" Cupcakes From Clara Marie's Southern Authentic Bakery

8:48 AM, Nov 18, 2012   |    comments
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Maple Pecan Coffee Cake Recipe

2 Cups all-purpose flour ½ Tbsp Imitation Maple Flavoring
¼ tsp Salt ½ Cup Brown Sugar
1 Tbsp Baking Powder ½ Cup Chopped Toasted Pecans
2 Sticks Salted Butter 2 tsp Cinnamon (divided)
1 Cup Sour Cream 1 Tbsp Butter (melted)
1 ½ Cups Sugar 2 Eggs

Toast pecans in oven for 5 minutes on baking sheet (or until they become aromatic) at 350 degrees. Let cool and rough chop them.

In a large bowl, cream butter until light and fluffy. Gradually beat in sour cream, Then, beat in sugar. Beat in eggs on at a time, then stir in maple.

Sift together the flour, baking powder, cinnamon and salt.

Then by hand, fold flour mixture into egg mixture.

Spread batter into a non-stick sprayed pan 9X13 pan.

To make crumble topping: In medium bowl, mix together brown sugar, pecans (leave half for garnish) and cinnamon. Stir in melted butter until crumbly. Sprinkle over batter.

Bake in 340-degree oven for 30 to 40 minutes or until toothpick inserted into center comes clean.

Icing topping: 1 stick butter (room temp), ¼ cup milk, 1 tsp imitation maple flavoring and 3 cups powder sugar. When coffee cake is cool, heat frosting for 30 seconds in microwave or in a saucepan, and pour over coffee cake.(You may not need all the frosting depending on how much you like to use).

Clara Marie's Authentic Southern Bakery
Twitter: @ClaraMaries
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Clara Marie's Authentic Southern Bakery

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