If you adore the warm, cozy flavors of fall and crave something sweet to enjoy with your morning coffee or afternoon tea, this Maple Butter Twist Coffee Cake Recipe is about to become your new favorite. Rich with real maple syrup, a cinnamon-spiced buttery filling, and a tender yeast dough that twists into a beautiful shape, this coffee cake brings both comfort and a touch of elegance to your table. It’s a show-stopping treat that smells like a hug and tastes like pure happiness from the first bite to the last.
Ingredients You’ll Need
These ingredients are delightfully simple but powerful. Each one plays a crucial role, from creating the tender texture of the dough to infusing the cake with that signature sweet and nutty maple butter twist flavor.
- Water and milk: The perfect warm blend to activate the yeast and hydrate the dough for softness.
- Active dry yeast: Essential for that fluffy, risen bread base that underpins this cake’s light texture.
- Butter (softened): Adds rich moisture and a tender crumb, plus helps with that golden crust.
- White and brown sugar: Provide sweetness and depth of flavor; brown sugar lends a subtle molasses note.
- Salt: Enhances all the flavors and balances the sweetness beautifully.
- Eggs: Give structure and richness to the dough.
- Flour: Creates the soft yet sturdy dough foundation.
- Maple syrup (real grade A): The star ingredient that infuses the cake with authentic maple warmth.
- Cinnamon and maple extract: Double up the cozy, spiced maple flavor.
- Walnuts (optional): Add crunch and a toasty earthiness that complements the sweetness.
- Powdered sugar and milk: Whisked together into a glossy, sweet maple glaze to finish the cake perfectly.
How to Make Maple Butter Twist Coffee Cake Recipe
Step 1: Prep the Yeast Mixture
Start by warming a combination of water and milk until pleasantly warm to touch, not hot, the kind of temperature that feels comforting as you stir in your yeast. This gentle heat wakes the yeast up, getting bubbles forming – a sure sign your dough will rise beautifully.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter, white sugar, and salt together until smooth and creamy. This mixture creates a lush, flavorful base that locks in moisture as the cake bakes.
Step 3: Combine Wet Ingredients
Once your yeast mixture looks bubbly and active, blend it into your creamed butter along with the eggs. This mixture lays the foundation for a soft, tender crumb with a subtle sweetness.
Step 4: Mix in the Flour and Knead
Add the flour gradually to the wet ingredients, mixing continuously until a smooth, slightly stiff dough forms. Knead the dough for about five minutes until it’s elastic and no longer sticky, which builds strength and an airy texture.
Step 5: First Rise
Place your dough ball in an oiled bowl, turning once to coat it lightly. Cover and let it rise in a warm spot until doubled in size – this is where all the magic happens, boosting flavor and fluffiness.
Step 6: Prepare Filling and Shape Dough
Divide the dough in two and roll each into a rectangle. Spread a luscious blend of softened butter, sugars, maple syrup, flour, cinnamon, maple extract, and optional walnuts over the surface, bringing that sweet, sticky maple butter twist to the cake.
Step 7: Twist and Coil
Roll the dough up lengthwise, seal the edges, then cut each roll down the middle. Twist the two halves together with the filling side up, forming a beautiful spiral that showcases the layers of maple and butter. Coil the twisted dough into a round in your baking pans.
Step 8: Second Rise and Bake
Let the shaped cakes rise gently until puffed and double again, then bake at 350°F until golden brown and springy to the touch. The aroma will fill your kitchen with hints of cinnamon and maple, teasing your taste buds.
Step 9: Glaze and Cool
After a brief cool-down, drape the warm cakes with a smooth drizzle of powdered sugar mixed with milk and maple extract for that signature sweet finish that ties the whole cake together.
How to Serve Maple Butter Twist Coffee Cake Recipe
Garnishes
A sprinkle of chopped walnuts adds a rustic crunch that complements the cake’s soft layers. A few extra drizzles of maple syrup on top amp the maple flavor and give a glossy finish that looks stunning.
Side Dishes
This cake shines alongside a steaming cup of coffee or chai tea, both of which beautifully highlight the warm spices and buttery sweetness. For an indulgent treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Creative Ways to Present
Turn this coffee cake into an impressive brunch centerpiece by serving the twists on a tiered platter surrounded by fresh fruit. Alternatively, slice into individual twists and plate with mint leaves and a light dusting of powdered sugar for a café-style presentation.
Make Ahead and Storage
Storing Leftovers
Keep your Maple Butter Twist Coffee Cake Recipe fresh by storing it in an airtight container at room temperature for up to three days. The cake maintains its moistness and flavor beautifully when sealed well.
Freezing
You can freeze the cooled cake wrapped tightly in plastic wrap and foil for up to one month. Thaw overnight in the fridge, then gently warm before serving to bring back its soft, fresh-baked charm.
Reheating
Reheat slices in the microwave for about 10 seconds or until warm. This quick zap revives the cake’s soft texture and melts the glaze slightly, making it perfect for enjoying any time of day.
FAQs
Can I use a different type of nut instead of walnuts?
Absolutely! Pecans or almonds work wonderfully and add their own unique crunch and flavor to the cake. Just chop them roughly and incorporate them the same way.
Is it necessary to use real maple syrup?
For the most authentic and rich maple flavor, real grade A maple syrup is recommended. It adds depth and sweetness that artificial syrups can’t quite match.
Can this recipe be made gluten-free?
You could experiment with a gluten-free all-purpose flour blend, but the texture might be a bit different. Using yeast dough with gluten-free flours often requires adjustments or additional binding agents.
What’s the best way to ensure my yeast dough rises well?
Make sure your milk and water mixture is warm but not hot to the touch and that your yeast is fresh and bubbly before mixing. Placing the dough in a warm, draft-free area covered loosely with oiled plastic wrap also helps it rise optimally.
How do I prevent the cake from drying out?
Don’t overbake. Remove the cake when it’s golden and springy to touch, then cool it briefly before glazing. Store leftovers in an airtight container to keep moisture locked in.
Final Thoughts
There’s something truly special about the way this Maple Butter Twist Coffee Cake Recipe fills your kitchen with warmth and invites everyone to pause and enjoy a sweet moment together. Whether you’re making it for a weekend breakfast or a cozy gathering, it’s guaranteed to impress while feeling like a comforting hug. Trust me, once you try it, this cake will hold a cherished spot in your recipe collection for years to come!
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Maple Butter Twist Coffee Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 16 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Description
This Maple Butter Twist Coffee Cake is a deliciously tender yeast-raised sweet bread, swirled with a buttery maple-sugar walnut filling and topped with a smooth maple glaze. Perfect for breakfast or brunch, this coffee cake boasts a fragrant blend of cinnamon and real maple syrup that creates a cozy, comforting treat. The twisted shape makes it visually impressive yet surprisingly simple to prepare.
Ingredients
Dough:
- 1/4 cup water
- 1/2 cup milk
- 1 tablespoon active dry yeast
- 1/4 cup softened butter (1/2 stick)
- 3 tablespoons white sugar
- 1 & 1/2 teaspoons salt
- 2 large eggs
- 3 & 1/2 cups all-purpose flour (spooned and leveled)
Filling:
- 1/4 cup softened butter
- 1/2 cup packed brown sugar
- 1/3 cup white sugar
- 1/4 cup real grade A maple syrup
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon maple extract
- 1/2 cup walnuts, chopped (optional)
Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon maple extract
Instructions
- Warm the liquid: In a small bowl or glass measuring cup, combine water and 1/2 cup milk. Microwave in 15-second increments, stirring between each, until the mixture is pleasantly warm to the touch (not hot). If overheated, cool in the fridge briefly.
- Activate the yeast: Stir the yeast into the warm liquid and set aside. Allow it to become bubbly, which indicates it’s activated. If no bubbles form, discard and restart with fresh yeast.
- Blend butter and sugar: In a large bowl or stand mixer fitted with a paddle attachment, beat together 1/4 cup softened butter, 3 tablespoons white sugar, and salt until combined.
- Combine yeast mixture and eggs: Add the bubbly yeast mixture and 2 eggs to the butter mixture. Beat well to incorporate.
- Add flour: Gradually add the flour one cup at a time, mixing until a smooth, fairly stiff dough forms that does not stick to the bowl’s sides.
- Knead the dough: Using a dough hook or by hand, knead the dough for 5 minutes until smooth and elastic.
- First rise: Lightly spray a large bowl with nonstick spray. Shape the dough into a ball, place it in the bowl, turning once to coat the top with oil. Cover with plastic wrap and let rise in a warm place for 1 1/2 hours until doubled in size.
- Punch and divide: Punch down the risen dough and divide it into two equal halves.
- Roll out dough: On a lightly floured surface or pastry cloth, roll one half into a roughly 14×8 inch rectangle.
- Make filling: In a medium bowl, mix together softened butter, brown sugar, white sugar, maple syrup, flour, cinnamon, and maple extract. Stir in walnuts if using.
- Spread filling: Evenly spread half of the filling over the rolled dough.
- Roll up dough: Starting from the longer (14-inch) edge, roll the dough into a long strip. Pinch the edges with wet fingers to seal.
- Cut lengthwise: Using a sharp serrated knife, slice the roll lengthwise down the middle, following the seam you created.
- Twist the dough: Lay both halves with the filling sides up, twist them together gently keeping the cut sides facing upward, and pinch the ends to seal.
- Prepare pans: Spray two 8- or 9-inch cake pans with nonstick spray.
- Shape and rise: Coil each twisted dough into circles in the prepared pans, tucking ends underneath. Loosely cover with sprayed plastic wrap and let rise in a warm place for 45 minutes until doubled in size.
- Preheat oven: When the dough is almost fully risen, preheat oven to 350°F (175°C).
- Bake: Remove plastic wrap and bake the cakes for 20-25 minutes until deep golden brown and firm in the center.
- Cool: Transfer the cakes to a wire rack and let cool for 10 minutes in the pan. Then loosen edges with a knife and carefully lift cakes out onto the rack.
- Prepare glaze: Whisk powdered sugar, 1 tablespoon milk, and maple extract until smooth. Add more milk as needed to achieve desired consistency.
- Glaze and serve: Drizzle glaze over the warm cakes. Serve immediately or reheat individual slices in the microwave for about 10 seconds if made ahead.
Notes
- Ensure milk and water are warm but not hot to properly activate yeast.
- The dough should be smooth and slightly stiff to handle well during rolling and twisting.
- Don’t skip kneading as it develops gluten and gives the bread structure.
- Punching down the dough removes excess gas for a finer crumb.
- Use wet fingers to seal edges and ends of dough to prevent filling leakage.
- Allowing the dough to fully rise twice ensures a light, tender texture.
- Use room temperature ingredients for best yeast activation and dough consistency.
- Walnuts in the filling add nice crunch but are optional.
- Store leftovers covered; reheat small portions gently to retain softness.
- Maple extract enhances flavor but do not substitute with artificial flavors for best result.
