For the Coffee Cake
- 1 1/2 sticks butter, unsalted at room temperature
- 1 cup sugar
- 4 eggs
- 1 tablespoon maple extract
- 1/2 tablespoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup chocolate chips
For the Glaze
- 4 ounces cream cheese, at room temperature
- 1/2 cup powdered sugar
- 1/2 tablespoon instant coffee granules
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven to 350º F. Spray the inside of a Bundt pan with non-stick cooking spray.
In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the maple and vanilla extracts. In a small bowl, whisk together the flour, baking powder, and salt. With the mixer on low, alternately add the dry ingredients and the milk, a little at a time, just until blended. Scrape down the sides of the bowl if needed. Add the chocolate chips. Pour the batter evenly into the prepared pan.
Bake the coffee cake for 50 to 60 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 20 minutes, then remove the cake from the pan and allow it to cool completely on the wire rack.
To make the glaze, beat the cream cheese with a hand mixer or stand mixer until creamy. Beat in the powdered sugar and coffee granules. Add the vanilla and milk and beat until smooth. If needed, add additional milk one teaspoon at a time until the desired consistency is reached. Allow the glaze to set for a few minutes before slicing and serving.