Maple Cinnamon Coffee Cake

Cooking Label
Prep Time
10 Minutes
Cook Time
2 Servings
• 2 1/4 cup flour
• 2 tsp Pasolivo Sugar & Spice
• 1 tsp baking powder
• 3/4 tsp Pasolivo Kosher Flake Sea Salt
• 6 Tbsp Pasolivo Cucina Olive Oil
• 1/2 cup sugar
• 2 tsp vanilla extract
• 1/2 cup Pasolivo Bourbon Barrel-Aged Maple Syrup
• 3 eggs
• 1 cup buttermilk
• 2 Tbsp Pasolivo Bourbon Barrel-Aged Maple Syrup
• 1 1/4 tsp Pasolivo Sugar & Spice
• 3/4 cup brown sugar
• 3/4 cup walnuts or pecans, chopped small
•3/4-1/2 cup powdered sugar
• 3 or more Tbsp Pasolivo Bourbon Barrel-Aged Maple Syrup (adjust syrup to make this easy to drizzle on cake)
Preheat oven to 350 degrees. Oil a 9x13 baking pan. Make streusel by mixing Pasolivo Bourbon Barrel-Aged Maple Syrup with Pasolivo Sugar & Spice and brown sugar. When fully mixed, stir in the nuts, and set aside. For the cake - in a bowl, whisk together the first 5 ingredients. In a separate, large bowl, beat Pasolivo Cucina Olive Oil with sugar, vanilla, and maple syrup until combined. Then add eggs one at a time, beating well. Mix half the flour, then half the buttermilk into the egg batter, mixing until just incorporated. Repeat this. Pour half the batter into the prepared pan, and sprinkle half the streusel over the batter evenly. Spoon the remaining batter onto the streusel and spread over evenly, then sprinkle the remaining half of the streusel on top. Bake for 30-40 minutes, until tester comes out clean. When cake has cooled for 20 minutes, poke the cake with a toothpick in several places. Prepare the glaze, and drizzle over the top.

Bourbon Barrel-Aged Maple Cinnamon Coffee Cake... need we say more?  Complete with a soft cake, crumbly streusel, and gooey drizzle to top it off.

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