When my teenage son takes a piece of something and excitedly proclaims, "Mom! I can't stop eating this! Why don't you make things this good all the time???" I know I have a hit. This coffee cake lasted almost 20 hours, serving as a side at breakfast, a mid morning pick-me-up, and an after school snack. As the last piece disappeared amid numerous hands all reaching for what was left, an immediate request went out to make this one again soon!
With such amazing reviews I have to share this recipe that caught my eye about a week ago while I was perusing the Cooking Light Message Boards. Leonard posted the original recipe and after reading the comments: "OMG! This is the best coffee cake I've ever tasted!! The cake is so tender, with the lovely buttery cinnamon flavors! The maple glaze is the finishing touch that makes this so incredibly delicious! This one is a must bake!" I knew this was one for us. A little brown sugar in the mix provided that deeper sugary flavor and subbing some spelt flour in place some of the All Purpose flour added a touch of whole grain without losing the tender crumb. The maple glaze is amazing... sweet, yet extraordinarily flavorful, completely balanced with the little brown sugar/cinnamon strip that creates a beautiful, tasty layer in the center of the cake.
A wonderful addition to a brunch table, or simply a light mid morning snack, this cake is a sweet treat.
Sour Cream Coffee Cake with Maple Glaze
Leonard, Cooking Light Message Board
1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup butter, softened
1 teaspoon Vanilla Extract
1 cup All Purpose flour
1/2 cup spelt flour ** (may use all A/P flour if you don't have Spelt)
1 tsp baking powder
3/4 tsp baking soda
¼ teaspoons salt
1 cup low fat sour cream
For the filling:
1/4 cup brown sugar
3/4 tsp Cinnamon
FOR THE GLAZE:
1/4 cup pure maple syrup (I used grade B)
3/4 cup powdered sugar
Preheat the oven to 350º. Spray a 9x5 inch loaf pan with cooking spray.
Beat together the softened butter and sugars until light and fluffy. Add in the egg, mixing to combine and then add the vanilla and sour cream, stirring just until incorporated.
Whisk together the flours, baking powder, baking soda, and salt in a small bowl. Add to the butter mixture and stir just until incorporated.
Whisk together the brown sugar and cinnamon in a small bowl, set aside.
Spread one half of the batter into the loaf pan and sprinkle with the cinnamon-sugar mixture. Cover with the remaining batter.
Bake 35 - 40 minutes or until a toothpick inserted into the center comes out clean. Remove cake from oven and cool for 10 minutes on a wire rack. Remove cake from pan and cool completely on a wire rack.
When cake is cool, whisk together the glaze ingredients until the glaze is smooth and "drizzleable". (Add additional maple syrup in small amounts if the glaze is too thick).
With the wire rack over waxed paper drizzle the glaze over the cake. Let glaze set, slice and enjoy!
** Spelt is similar to wheat in appearance. However, spelt has a tougher husk than wheat, which may help protect the nutrients in spelt. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest. This means that some people who are allergic to wheat may be able to tolerate spelt. Spelt has gluten, just like wheat, so spelt is not suitable for a gluten-free diet.
I use spelt frequently in baked goods and breads to increase the fiber content. I find it in stores with large selections of flour and grains, locally we have Henry's and Jimbo's. I have also found it at King Arthur flour.