Fearless Maple Coffee Cake

Fearless Maple Coffee Cake

Yield: 12 servings
Serving size: 1 slice


For Cake

For Crumb Topping


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Butter/oil a 10-inch spring-form cake pan or an ~11¾ inch x 7½ inch rectangular baking dish.

Prepare Crumb Topping

  1. In a medium-size bowl, combine 1 cup of the maple mix, walnuts, sweetener, cinnamon and salt. 
  2. Using a pastry blender or fork, cut in the butter until the mixture resembles course crumbs. 
  3. Set aside.

Prepare Cake Batter

  1. In a large mixing bowl combine the remaining 2 cups of maple mix and sweetener.
  2. In a separate medium-sized mixing bowl, stir the cooled melted butter, sour cream, and eggs, until well-combined.
  3. Fold the butter/sour cream/egg mixture into the dry mix and sweetener (in the large bowl) and stir until mixture forms a smooth batter.
  4. Pour the batter into the springform pan or baking dish. 
  5. Use your hands to squeeze together the crumb mixture to form clumps before sprinkling the topping evenly over the cake batter.
  6. Gently press the crumb topping into the batter.
  7. Bake for ~43 to 48 minutes, or until the topping is lightly browned and sides of cake are slightly separated from the pan (Note: Avoid over-baking, as cake will continue to cook for a few minutes after removing from oven). If prepared in a more shallow baking dish, reduce baking time to ~35 to 40 minutes.
  8. Allow cake to cool for 30 minutes before slicing and serving.
  9. Can wrap and freeze individual crumb cake slices for an on-the-go breakfast or anytime treat!

Fearless Maple Coffee Cake - Nutrition Label

Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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