This months FoodTV.ca’s Cooking Clubs Challenge was a Light Swirl Coffee Cake with Maple Glaze by Christine Cushing. I just couldn’t pass up on the chance to make a tasty sounding recipe with maple syrup. The coffee cake itself sounded interesting because of its use apple butter. I have been interested in trying apple butter for a while and this was the perfect opportunity. Along with the apple butter the coffee cake uses yogurt and thus promised to be nice and moist. The coffee cake also advertises a swirl which sounded like fun. The swirl is formed by half of the coffee cake being chocolate and the other half being plain. Overall the coffee cake sounded pretty good. The recipe called for the coffee cake to be baked in a bunt cake pan but I did not have one so I just used a standard 8×8 inch baking pan. Both the apple butter and the coffee cake were easy to make. The coffee cake was nice and moist and light and fluffy. The maple glaze was of course really good. I could not really taste the apple butter in the coffee cake but then again I could easily spread some apple butter onto a slice of the coffee cake. My favorite way to enjoy baked goods is with melting butter while still warm from the oven and this coffee cake was no exception.
Light Swirl Coffee Cake with Maple Glaze
- 2 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup white sugar
- 2/3 cup butter unsalted butter (room temperature)
- 1 cup plain yogurt
- 3 large eggs
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 3 tablespoons apple butter
- 2 tablespoons cocoa powder
- 1/4 cup maple syrup
- 1 tablespoon corn syrup
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
- Mix the flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl.
- Beat in the butter and half of the yogurt and continue to beat for a few minutes.
- Mix the eggs, vanilla, lemon juice, apple butter and the rest of the yogurt in another large bowl.
- Mix the wet ingredients into the dry ingredients in 3 batches beating in between additions.
- Pour half of he batter into another bowl.
- Mix the cocoa powder into one of the bowls.
- Pour the chocolate batter back into the rest of the batter and fold 2 times.
- Pour the batter into a greased and floured baking pan (a bunt pan or an 8×8 inch baking pan).
- Bake in a preheated 350F/180C oven until a tooth pick poked into the center of the cake comes out clean, about 40-45 minutes.
- Bring the maple syrup, corn syrup, cinnamon, nutmeg, cloves and ginger to a boil in a small sauce pan.
- Let the coffee cake cool and drizzle with the glaze.
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