Maple Sunburst Coffee Cake

-
Amazing Flavor


I've had the recipe for this coffee cake in my recipe stash for years and never made it. Every time I would clean out my books I just couldn't pitch it. I think the shape of it was what intrigued me. After tasting it today, I can.not.imagine.why it took me sooo long to make it!! It is absolutely scrumptious!!! I mean how could it not be good??!! Maple syrup, butter, brown sugar, maple icing, and of course the soft warm dough. Two of my sons took a bite and the one said,"I might have to come back for more, that stuff is good!" and the other one said,"That thing is AMAZING!" And it was so easy to prepare. So without further ado here it is.

Ingredients:
3¼-3½ cups all purpose flour (Gold Medal), divided
3 Tablespoons sugar
1½ teaspoons salt
1½ Tablespoons Instant Yeast
¾ cup milk
¼ cup butter, melted
2 eggs

Filling:
¼ cup firmly packed brown sugar
1 Tablespoon white sugar
1 Tablespoon flour
½ teaspoon cinnamon
2 Tablespoons butter, softened
2 Tablespoons maple syrup
¼ teaspoon maple extract

Glaze:
½ cup powdered sugar
2-3 teaspoons milk
1/8 teaspoon maple extract

1. In a large mixer bowl (I used my Bosch), combine 1½ cups flour, sugar, salt, and yeast.

2. In a small saucepan, heat milk and butter until very warm (120-130°F).

3. Add milk mixture and eggs to flour mixture. Blend on low speed for 3 minutes. Scrape sides and beat on medium for 3 minutes more.

4. Transfer to a Tupperware mixing bowl that has a lid. With a spoon, stir in remaining flour until dough is stiff. You might have to knead with your hand a little to finish it. Grease the bottom and lower sides of the bowl, place dough round in the bowl and cover with the lid. Let rise for 1½ hours.

5. Combine filling ingredients.

6. Divide dough into 2 parts. Roll each out to a 12 inch round. Place 1 round on a greased 12 inch pizza pan, I used a baking stone. Spread with filling almost out to the edges. (I put the filling into the microwave for about 15 seconds to bring it to spreadable consistency). Place the second round on top. Seal edges.


7. Make 5 inch cuts, 1 inch apart from outside edges. Twist each strip.



I messed up on this by not reading the directions properly and started the twisting without enough cuts. I ended up untwisting and correcting it. Save yourself some time ☺ and cut them 1 inch apart on the outside edge. ☺

8. Let rise 1 hour in a warm place. I did mine in the oven with the light on.


9. Bake at 350°F for 25-30 minutes.


10. Combine the glaze ingredients. Drizzle over warm cake.


11. Get ready to be amazed!!

Linking to:
Sweet Tooth Friday
Food Fight Friday
Foodie Friday
Sweets for a Saturday
Weekend Wrap Up
Funky Junk
Debbies Newbie Party
All Thingz Related
Two Maids A Baking
The Tattered Tag
Swing Into Spring
Yum ~ Top 5
Delightully Inspiring Thursday
This Weeks Cravings
Tea Time Tuesday
Be Blessed!

Comments

  1. AnonymousApril 15, 2011 at 4:37 PM

    This is so cool - I have never seen anything like it and I am sure it tastes divine! Thanks for linking up to Foodie Friday.

    ReplyDelete
  2. Anna Mary BeilerApril 15, 2011 at 5:16 PM

    Looks like another good one, Martha, maybe I'll have to try it when Larry has friends here over night. I love you recipes. Thanks for doing that .

    ReplyDelete
  3. janieApril 15, 2011 at 5:33 PM

    Martha, it looks wonderful cant wait to try it.Thanks for the information it really helped.

    ReplyDelete
  4. KristyApril 15, 2011 at 6:30 PM

    This looks amazing and sounds delicious!! And I'm also loving that we have the same blog background :)

    ReplyDelete
  5. LeslieApril 15, 2011 at 6:43 PM

    How good does this look!?! Thanks, Martha for sharing this scrumptious looking confection! :) I'm actually working on a cake now!

    ReplyDelete
  6. Cares and MimiApril 15, 2011 at 7:37 PM

    Came over from sweet as sugar cookies. This recipe looks amazing. Can't wait to try it. Thanks for sharing! Cares

    ReplyDelete
  7. ChristineApril 15, 2011 at 11:58 PM

    Not only sounds delicious it looks beautiful!

    ReplyDelete
  8. Mary BergfeldApril 16, 2011 at 9:48 AM

    Martha, this is really a delicious looking cake. I'd love to serve this to my family. I hope you have a great day. Blessings...Mary

    ReplyDelete
  9. The Fajdich TimesApril 17, 2011 at 1:13 PM

    Simply amazing!! I love this recipe and can't wait to try it:)

    ReplyDelete
  10. An Oasis in the DesertApril 17, 2011 at 5:55 PM

    OMGoodness! I am totally salivating right now, LOL!!! I don't dare make these until we have a family gathering, because I would eat way too much. Thanks for sharing this & the great sounding Southwest Reuben Sandwich. Can't wait to try both.
    CAS

    ReplyDelete
  11. UnknownApril 17, 2011 at 9:52 PM

    Can't wait to try this!!!!
    ~Terry
    www.mossandclover.blogspot.com

    ReplyDelete
  12. Amanda- Eating in WinnipegApril 18, 2011 at 10:08 AM

    wow, this looks wonderful!!

    ReplyDelete
  13. DebbiedoosApril 18, 2011 at 1:21 PM

    Martha, Martha, Martha...I think you need to have your own cooking show...perhaps you may get discovered. my mouth is watering. Thanks for joining my newbie party..if you have any more links I will take a yummy look but say thank you again here.

    ReplyDelete
  14. Darling @ Junque 'n my TrunkApril 18, 2011 at 10:04 PM

    Looks so yummy! I make my own maple syrup, so I guess I know what I am bringing to Easter Dinner! (I hope you don't mind)

    ReplyDelete
  15. UnknownApril 19, 2011 at 8:38 PM

    Oh wow!! What a cool idea! It looks beautiful! Thanks for linking up to 2 Maids a Baking!!

    ReplyDelete
  16. Laurie at Turner FarmApril 20, 2011 at 9:29 AM

    I'm always looking for a sous chef, you interested? This looks fantastic. Loving your blog.

    ReplyDelete
  17. DIYbyDesignApril 20, 2011 at 9:35 PM

    Now that looks absolutely yummy. I will have to try making this. Thanks for sharing at my Swing into Spring party. Don't forget to add my link back at the end of your post. Thanks.

    ReplyDelete
  18. Chung-Ah RheeApril 23, 2011 at 1:23 PM

    This looks so complex, which makes me want to make it even more!

    ReplyDelete
  19. UnknownJuly 11, 2011 at 11:09 PM

    Wow, I think this looks absolutely tempting!

    ReplyDelete
  20. MichelleAugust 15, 2011 at 12:37 PM

    I tried this recipe on Saturday and decided it's a keeper! Very yummy! The dough was wonderfully smooth and easy to work with.

    ReplyDelete
  21. Open Mouth Insert Foot...November 10, 2024 at 9:44 AM

    I remember this from my old "My Great Recipes" recipe cards I had a long time ago. Thanks for sharing!

    ReplyDelete
    Replies
    1. Oma BNovember 20, 2024 at 1:46 PM

      I have those same recipes "My Great Recipes"! I lost the recipe for the sunburst coffee cake and so glad I found it on the web! Of course, what can't you find on the web anymore...

      Delete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more