Maple Fritter Coffee Cake
Be the first to reviewThis maple fritter coffee cake is for the maple-donut people. Brown sugar, a little nutmeg, and maple emulsion flavor the cake, with a cinnamon layer tucked underneath a generous crumble topping. Slice it into squares once the glaze has set.
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A little cinnamon at the bottom is welcome
Some of the cinnamon filling may sink and caramelize at the bottom, and that's okay. It tastes amazing there, too. If most of yours settles at the base, use a little more batter in the bottom layer next time to give it more support.
Brands I used for this recipe
This is the maple flavoring I use for this cake.
LorAnn Maple Bakery Emulsion
A bakery emulsion is a bottled, water-based flavoring used much like an extract. I use LorAnn's maple emulsion here for a clear maple flavor without adding syrup.
Testing notes
Why this works
Why the parchment covers every side
The cinnamon filling reaches the edges and caramelizes against the paper. Lining all four sides lets you peel the parchment away instead of scraping those edges loose with a knife. Keep long overhangs for lifting the cake out.
Let the extra glaze drain away
The glaze batch gives you enough to coat the top and all four sides. Some should run onto the tray beneath the rack; it is not all meant to stay on the cake. That drainage leaves the thin shell that gives these cakes their fritter finish.
Step by step
How It All Comes Together
Step 1
Work the crumble together
Mix thoroughly with your fingertips, then squeeze the mixture together. It should hold as a ball before you break it into clusters and chill it.
Add the flour to the cold butter and remaining crumble ingredients. 
Work the butter through the mixture until the dry ingredients are incorporated. 
This is the consistency to look for: the crumble holds together when squeezed. Step 2
Stir the cinnamon filling
Mix the filling until it forms an even paste, with no dry pockets left in the bowl.
The filling uses melted butter, while the crumble starts with cold butter. 
Keep stirring through the remaining dry patches. 
The finished paste should be evenly combined and spreadable. Step 3
Mix the maple batter
Whisk the wet ingredients and sugars until smooth. Add the dry ingredients and gently mix just until the flour disappears.
Combine the milk with the other wet ingredients and sugars. 
Add the flour over the whisked wet mixture. 
The batter gets a small amount of cinnamon and nutmeg. 
Stop mixing once no dry streaks remain. Step 4
Grease and line the pan
Use two crossed sheets of parchment to cover the bottom and all four sides. Leave long overhangs for lifting out the baked cake.
Grease the pan before adding the parchment. 
Fit the paper into the corners, keeping every side lined. Step 5
Give the cinnamon a sturdy base
Spread about two-thirds of the batter into the pan before adding the filling.
Reserve about one-third of the batter for the top layer. 
Make the base an even thickness so it can support the cinnamon layer. Step 6
Spread the cinnamon to the edges
Distribute the filling over the base, then gently spread it all the way to the parchment-lined sides.
Use a light touch as you spread the filling across the batter. 
The filling reaches the edges, where it can caramelize during baking. Step 7
Cover the filling
Add the remaining batter in spoonfuls, then gently connect them without stirring the layers together.
Place spoonfuls across the surface to make spreading easier. 
Join the spoonfuls until the cinnamon is covered. Step 8
Add the chilled crumble
Break the crumble into large clusters and scatter them evenly over the top.
Keep a mix of large and smaller pieces instead of reducing everything to fine crumbs. Step 9
Bake and let it rest
Use the center checks in the recipe card to judge doneness. Rest the cake in the pan before lifting it onto a rack.
The crumble is golden and the cake has browned around the edges. Step 10
Remove the bottom parchment
Once the cake is sturdy enough to handle, support it between two racks and turn it upside down. Peel away the parchment, then use both racks to turn it upright again.
Hold both racks firmly so the cake stays supported as you turn it. 
Peel gently to keep the caramelized bottom intact. Step 11
Glaze on the rack
Set the upright cake and rack over a lined tray. Coat the top and sides, letting the excess drip away to leave a thin glaze.
The rack lets excess glaze drain away instead of pooling at the base. The glaze forms a thin shell over the crumble and caramelized sides. Step 12
Let the glaze set, then slice
Wait until the glaze is set before cutting into squares. These finished views show the crumble, maple cake, and caramelized cinnamon underneath.
Cut all the way through the base before lifting out a square. 
A close look at the large crumble clusters under the set glaze. Some of the cinnamon has settled at the bottom of this piece. 
The cut pieces reveal the cake crumb beneath the crumble.
Keep it good
Storage
Fridge
Once the cake is completely cool and the glaze has set, store it in an airtight container in the refrigerator for up to 4 days.
Freezer
Freeze unglazed cake for up to 3 months. Let it cool completely, then wrap the whole cake or individual slices tightly in plastic wrap and a layer of foil. Thaw overnight in the refrigerator, still wrapped, then let it reach room temperature before unwrapping and glazing.
Recipe FAQ
Questions that come up
Can I use maple syrup instead of the emulsion?
I don't recommend that swap. Maple syrup adds sugar and liquid, and a small spoonful won't give the same concentrated maple flavor. Keep the emulsion amount listed in the batter.
Can I use vanilla extract in the crumble?
Yes. Substitute 1 teaspoon vanilla extract for the vanilla bean paste in the crumble.
Should I weigh the ingredients or use volume measurements?
I strongly recommend weighing the ingredients in grams for the most reliable result. Volume measurements are included for convenience, but the amount in a cup can change depending on how an ingredient is filled, packed, or poured. These recipes are easy to follow, but their ratios are precise, so I cannot guarantee the exact same result when volume measurements are used. I still use teaspoons and tablespoons for small amounts like leaveners, salt, spices, and flavorings because those are the most practical measurements.
More coffee cakes to try
- Prep
- About 30 min (estimated)
- Bake
- 55 min in my oven; allow longer as needed
- Total
- About 2 hr 30 min or longer (estimated), including cooling and setting
- Yield
- One 9x9-inch cake
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Buttery Crumble
- 115 g all-purpose flour115 g (about 1 cup) all-purpose flour
- 40 g brown sugar, packed40 g (3 tablespoons) brown sugar, packed
- 40 g granulated sugar40 g (3 tablespoons + 1 teaspoon) granulated sugar
- 1/2 teaspoon fine sea salt1/2 teaspoon fine sea salt
- 85 g cold butter, cubed85 g (6 tablespoons) cold butter, cubed
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
Cinnamon Filling
- 120 g brown sugar, packed120 g (about 1/2 cup + 2 tablespoons) brown sugar, packed
- 75 g butter, melted75 g (1/3 cup) butter, melted
- 1 1/4 teaspoons ground cinnamon1 1/4 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour1 tablespoon all-purpose flour
- 1/4 teaspoon fine sea salt1/4 teaspoon fine sea salt
Maple Cake
- 70 g granulated sugar70 g (about 1/3 cup + 1 teaspoon) granulated sugar
- 150 g light brown sugar, packed150 g (about 3/4 cup) light brown sugar, packed
- 120 g neutral oil120 g (about 1/2 cup + 2 teaspoons) neutral oil
- 200 g plain unsweetened yogurt, room temperature200 g (about 3/4 cup + 1 tablespoon) plain unsweetened yogurt, room temperature
- 135 g milk, room temperature135 g (about 1/2 cup + 1 tablespoon) milk, room temperature
- 1 tablespoon vanilla bean paste1 tablespoon vanilla bean paste
- 1/2 teaspoon maple emulsion1/2 teaspoon maple emulsion
- 260 g all-purpose flour260 g (about 2 cups + 3 tablespoons) all-purpose flour
- 15 g cornstarch15 g (about 2 tablespoons + 1/2 teaspoon) cornstarch
- 1 3/4 teaspoons baking powder1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda1/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg1/4 teaspoon ground nutmeg
Vanilla Crackle Glaze
- 220 g powdered sugar220 g (about 1 3/4 cups + 1 tablespoon) powdered sugar
- 2 teaspoons vanilla bean paste2 teaspoons vanilla bean paste
- 70 g milk70 g (1/4 cup + 2 teaspoons) milk
Pan used
One 9x9-inch light-colored metal pan, lined across the bottom and all four sides with two crossed sheets of parchment.
Instructions
- 1Preheat the oven to 350°F (175°C). Grease a 9x9-inch light-colored metal pan. Line the bottom and all four sides with two long, crossed sheets of parchment, leaving generous overhangs.
- 2Make the crumble: combine the all-purpose flour, brown sugar, granulated sugar, salt, cold butter, and vanilla bean paste. Work thoroughly with your fingertips until evenly mixed and the mixture can be shaped into a ball. Break it into large clusters and refrigerate while preparing the filling and batter.
- 3Make the cinnamon filling: stir together the brown sugar, melted butter, cinnamon, all-purpose flour, and salt until evenly combined. Set aside.
- 4In a large bowl, whisk together the granulated sugar, brown sugar, oil, yogurt, milk, vanilla bean paste, and maple emulsion until smooth.
- 5Sift the all-purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg directly over the wet ingredients. Gently whisk just until no dry streaks remain. Avoid overmixing.
- 6Spread about two-thirds of the batter evenly into the prepared pan to support the filling. Spoon the cinnamon filling over it and gently spread all the way to the parchment-lined edges.
- 7Add the remaining batter in small spoonfuls across the filling. Gently connect and smooth them without disturbing the cinnamon layer underneath.
- 8Scatter the chilled crumble evenly over the top, leaving plenty of large clusters.
- 9Bake with a foil-lined sheet pan on the rack underneath to catch any drips. I baked mine for 45 minutes, then tented it loosely with foil and baked for 10 minutes more, for 55 minutes total. If the topping browns sooner, tent it earlier. Your oven may need more time; use the center checks below.
- 10Check the center before removing the cake: it should be fully set, and a tester inserted into a cake portion, avoiding the cinnamon filling, should come out clean or with moist crumbs rather than wet batter. An internal temperature around 210°F can support these checks, but also check the center's firmness and the tester. Keep baking under the foil if the center is still wet.
- 11Rest the cake in the pan for at least 30 minutes. Using the parchment overhangs, carefully lift it onto a wire rack. Gently peel the paper away from the sides. Let it cool longer if needed; it should be warm and sturdy enough to handle before turning it.
- 12Place a second wire rack upside down over the cake. Hold both racks firmly, supporting the cake between them, and flip so the cake is upside down. Remove the upper rack and gently peel all parchment from the base. Put that rack against the exposed base, hold both racks securely, and flip again so the cake is right side up. Remove the top rack.
- 13Set the rack and upright cake over a parchment-lined tray. Whisk the powdered sugar, vanilla bean paste, and milk until completely smooth.
- 14Pour about half the glaze over the top. Support the cake securely underneath and gently tip it over the tray to drain the excess. Coat all four sides with more glaze as needed, letting it drip through the rack. Return the cake upright to the rack.
- 15Refrigerate for 20-30 minutes, or freeze for 10-15 minutes, then check the glaze. Allow additional time as needed until completely set before slicing.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
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