Maple Coffee Cake Recipe

Name: Maple Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Maple Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Maple Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions