The best delicious Maple-corn Coffee Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Maple-corn Coffee Cake recipe today!
Hello my friends, this Maple-corn Coffee Cake recipe will not disappoint, I promise! Made with simple ingredients, our Maple-corn Coffee Cake is amazingly delicious, and addictive, everyone will be asking for more Maple-corn Coffee Cake.
What Makes This Maple-corn Coffee Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Maple-corn Coffee Cake.
Ready to make this Maple-corn Coffee Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1/2 c Butter, softened
1 c Sugar
3 Eggs
1 ts Vanilla
1/2 c Yellow cornmeal
1 1/2 c Flour
2 ts Baking soda
1/2 ts Salt
2/3 c Buttermilk
1 c Pecans, finely chopped
3/4 c Maple syrup
With an electric mixer, cream the butter and sugar together until pale and
fluffy. Add the eggs one at a time, beating well after each addition. Stir
in the vanilla. Combine the cornmeal, flour, baking soda and salt, mixing
well. Add the flour mixture to the butter mixture in thirds, alternating
with the buttermilk, mixing well after each addition. Stir in the chopped
nuts and mix well. Spread the batter evenly in a greased 13-inch by 9-inch
baking pan. Bake in a pre-heated 350-degree oven for 30 minutes until firm
and lightly browned. Remove from the oven and pour the maple syrup evenly
over the top of the cake. Return to the oven and bake another 5 minutes.
Remove from oven and let cool completely before serving.
NOTES : Lasts 3 days under refrigeration. Also freezes well. From “BLUE
CORN AND CHOCOLATE”
Yields
12 Servings
Leave a Reply