One-Bowl Maple Streusel Coffee Cake – Easy Bundt Recipe

There’s something magical about the combination of pure maple syrup and warm spices that instantly makes any kitchen feel like home. This gorgeous maple streusel coffee cake delivers all those cozy autumn vibes in one spectacular Bundt that’s surprisingly simple to make.

What sets this coffee cake apart is its genius one-bowl method and built-in streusel topping that bakes right into the cake. No need for fancy layering techniques or multiple mixing bowls – just mix the cinnamon-spiced crumb topping first, sprinkle it in your pan, then whip up the tender maple-infused batter in the same bowl.

The result? A bakery-worthy coffee cake with a delightfully bumpy streusel top and incredibly moist crumb that tastes phenomenal whether you serve it warm from the oven or at room temperature the next day. It’s the perfect companion to your morning coffee or an elegant finish to dinner.

Ingredients

• For the Cinnamon Streusel:
• ⅔ cup all-purpose flour
• ⅔ cup packed light brown sugar
• 1½ teaspoons ground cinnamon
• ⅛ teaspoon freshly grated nutmeg
• ⅛ teaspoon fine sea salt
• 6 tablespoons cold unsalted butter, diced
• ¼ teaspoon pure maple extract
• For the Maple Cake:
• ½ cup unsalted butter, softened
• ⅔ cup packed light brown sugar
• 1 teaspoon fine sea salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure maple extract
• ¾ cup whole milk
• ½ cup pure maple syrup (Grade A Dark)
• 1⅔ cups all-purpose flour
• 1½ teaspoons baking powder

Instructions

1. Heat your oven to 350°F and generously coat a 10-cup Bundt pan with baking spray that contains flour, making sure to get into all the crevices.
2. Create the streusel by whisking together flour, brown sugar, cinnamon, nutmeg, and salt in a large mixing bowl. Add the cold diced butter and maple extract, then use your fingertips to work the butter into the dry ingredients until you have coarse, chunky crumbs with no large butter pieces visible. Evenly distribute this mixture in the bottom of your prepared Bundt pan.
3. In the same bowl (no washing needed!), cream together the softened butter, brown sugar, salt, cinnamon, and nutmeg using an electric mixer on medium-high speed. Beat for 3-5 minutes until the mixture becomes light, fluffy, and noticeably paler in color.
4. Add eggs one at a time, beating thoroughly after each addition to ensure proper incorporation. Mix in both vanilla and maple extracts until fragrant.
5. Pour in the milk and maple syrup, mixing on medium speed until the wet ingredients are completely combined and the mixture looks smooth.
6. Add the flour and baking powder, then mix on low speed just until the dry ingredients disappear – don’t overmix or your cake will be tough. Pour this batter evenly over the streusel layer in your Bundt pan.
7. Bake for 45-50 minutes, or until a long toothpick inserted into the thickest part comes out with just a few moist crumbs clinging to it. Let the cake cool in the pan for exactly 15 minutes, then carefully invert onto a wire rack to cool completely.

Tips & Variations

Pro Tips: For the fluffiest texture, make sure your eggs and butter are truly at room temperature before mixing – this ensures proper emulsification. If you want extra maple flavor, brush the cooled cake with additional maple syrup mixed with a splash of bourbon. This cake actually improves after a day, so don’t hesitate to make it ahead for entertaining. Store covered at room temperature for up to 3 days.