Maple Tequila…and a cake? What?
De La Tierre Canadian Maple Tequila. You might not think that maple and tequila go together. After all, it’s a strange mix of Canada and Mexico, right? Well, as it happens, they do go together delightfully. Read my review of this unlikely pairing here. This product goes by different names depending upon which country you’re in (labeling laws) but De La Tierre is technically a liqueur. It is a 100% agave reposado base made with real maple, not that imitation stuff, so don’t expect an overwhelming blast of maple. The maple is gentle and very subtle. Because I enjoyed this liqueur, I decided to use it in the Tequila Aficionado Test Kitchen.
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My first go-round with this maple tequila was in Pumpkin Pie. That was a raging success and we haven’t made pumpkin pie without it since.
[Tweet “My first recipe with @MapleTequila was Pumpkin Pie. I haven’t made it without since!”]
being quite nuts…er…having walnuts on hand, I decided it was time for a coffee cake. I’ve made desserts, main courses and several side dishes with tequila, but this was my first shot at a breakfast item. The tricky part was making it sugar free (I have reactive hypoglycemia).
Following is the recipe as I prepared it, without sugar. I’ll include the options for a sugared version in parenthesis.
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Maple Tequila Coffee Cake Recipe
Preheat oven to 325 degrees
1 Cup Butter, melted
2 Cups Splenda (Sugar or Brown Sugar)
2 Cups Oats
1 Cup Flour
2 Tablespoons Cinnamon
1 teaspoon Nutmeg
1 teaspoon Maple Extract
Combine all of these ingredients in a bowl and mix well. Set aside.
1 Box Pillsbury Sugar-Free Yellow Cake Mix (or your choice of sugared cake mix)
1/3 Cup Coconut Oil
1/4 Cup De La Tierre Maple Tequila
1/2 Cup Water
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
Mix vigorously by hand or with an electric mixer.
Spray an 8″x11″ baking pan with nonstick spray.
Sprinkle with 1/2 of the crumb topping.
Cover with remaining cake batter.
Add 1 Cup Walnuts to the remaining topping.
Sprinkle topping/nut mixture over second layer of batter.
Poke with a spoon to push some of the topping into the cake.
Bake at 325 for 50 minutes or until it tests done.
Remove from oven and cover lightly with aluminum foil to keep the moisture in as it cools.
Serve it up!
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