Maple Coffee Cake

Name: Maple Coffee Cake
Ingredients: 1/2 cup Aunt Jemima Original Pancake & Waffle Mix; 1/3 cup brown sugar packed; 1 teaspoon ground cinnamon; 1/2 teaspoon fine sea salt; 1 tablespoon Aunt Jemima Original Syrup; 5 tablespoons cold butter cut into small pieces; 2 cups Aunt Jemima Original Pancake & Waffle Mix; 1 cup whole milk; 2 tablespoons Aunt Jemima Original Syrup; 1 egg light beaten; cooking spray

11 ingredients

6 steps

Ingredients

1/2 cup Aunt Jemima Original Pancake & Waffle Mix
1/3 cup brown sugar packed
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1 tablespoon Aunt Jemima Original Syrup
5 tablespoons cold butter cut into small pieces
2 cups Aunt Jemima Original Pancake & Waffle Mix
1 cup whole milk
2 tablespoons Aunt Jemima Original Syrup
1 egg light beaten
cooking spray

Directions

1

Heat oven to 375 degrees. Line the bottom of a 9-inch springform pan with parchment paper, coating the parchment paper and insides of the pan with cooking spray. Set aside.
2

In a small bowl, cut together streusel toppings including Aunt Jemima Original Pancake & Waffle Mix, brown sugar, ground cinnamon, fine sea salt, maple syrup and cold butter. Mixture will be crumbly and resemble brown sugar when complete. Set aside.
3

In a large mixing bowl, combine coffee cake ingredients including Aunt Jemima Original Pancake & Waffle Mix, whole milk, Aunt Jemima Original Syrup and lightly beaten egg.
4

Transfer coffee cake batter to prepared spring form pan. Spoon half of streusel mixture over top. Using a knife or toothpick, swirl streusel mixture into cake batter well. Top with remaining streusel mix.
5

Bake for 27-30 minutes, or until a cake tester comes out clean. Center will be puffy.
6

Remove and allow to cool for 15-20 minutes before removing from pan and serving warm.