Maple Fritter Coffee Cake

Ingredients

Instructions

1. Preheat 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.
2. Make 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.
3. Make the cinnamon filling: stir together the brown sugar, melted butter, cinnamon, all-purpose flour, and salt until evenly combined. Set aside.
4. In a large bowl, whisk together the granulated sugar, brown sugar, oil, yogurt, milk, vanilla bean paste, and maple emulsion until smooth.
5. Sift 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.
6. Spread 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.
7. Add the remaining batter in small spoonfuls across the filling. Gently connect and smooth them without disturbing the cinnamon layer underneath.
8. Scatter the chilled crumble evenly over the top, leaving plenty of large clusters.
9. Bake 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.
10. Check 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.
11. Rest 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.
12. Place 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.
13. Set the rack and upright cake over a parchment-lined tray. Whisk the powdered sugar, vanilla bean paste, and milk until completely smooth.
14. Pour 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.
15. Refrigerate for 20-30 minutes, or freeze for 10-15 minutes, then check the glaze. Allow additional time as needed until completely set before slicing.