Maple Coffee Cake

• 1/2 cup Aunt Jemima Original Pancake & Waffle Mix
• 1/3 cup brown sugar packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1 tablespoon Aunt Jemima Original Syrup
• 5 tablespoons cold butter cut into small pieces
• 2 cups Aunt Jemima Original Pancake & Waffle Mix
• 1 cup whole milk
• 2 tablespoons Aunt Jemima Original Syrup
• 1 egg light beaten
• cooking spray

1. Heat oven to 375 degrees. Line the bottom of a 9-inch springform pan with parchment paper, coating the parchment paper and insides of the pan with cooking spray. Set aside.
2. In a small bowl, cut together streusel toppings including Aunt Jemima Original Pancake & Waffle Mix, brown sugar, ground cinnamon, fine sea salt, maple syrup and cold butter. Mixture will be crumbly and resemble brown sugar when complete. Set aside.
3. In a large mixing bowl, combine coffee cake ingredients including Aunt Jemima Original Pancake & Waffle Mix, whole milk, Aunt Jemima Original Syrup and lightly beaten egg.
4. Transfer coffee cake batter to prepared spring form pan. Spoon half of streusel mixture over top. Using a knife or toothpick, swirl streusel mixture into cake batter well. Top with remaining streusel mix.
5. Bake for 27-30 minutes, or until a cake tester comes out clean. Center will be puffy.
6. Remove and allow to cool for 15-20 minutes before removing from pan and serving warm.

waffle mix, brown sugar, ground cinnamon, salt, syrup, cold butter, waffle mix, milk, syrup, egg, cooking spray

Taken from www.yummly.com/recipe/Maple-Coffee-Cake-2660606 (may not work)