Maple Coffee Cake

Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-cup Bundt pan with a baking spray containing flour.

For streusel, stir flour, brown sugar, cinnamon, nutmeg, and salt together in a large bowl until combined. Add butter and maple extract. Use your hands to rub butter into dry ingredients until mixture forms large crumbs, and no large clumps of butter remain. Sprinkle streusel mixture evenly into the prepared Bundt pan, and set aside.

For Cake, add butter, brown sugar, salt, cinnamon, and nutmeg to the same large bowl you used for streusel (no need to clean it in between), and beat with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes.

Add eggs 1 at a time, beating well after each addition. Beat in vanilla and maple extracts. Add milk and maple syrup and mix until thoroughly incorporated. Add flour and baking powder; mix on low speed until just combined. Pour batter evenly over the streusel in the prepared Bundt pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Cool cake in the pan for 15 minutes, then remove to a wire rack to cool. Cake can be served slightly warm or at room temperature.