Maple Pecan Coffee Cake
There’s something magical about the aroma of freshly baked dessert filling the kitchen— especially when it’s this maple pecan coffee cake. A moist, cinnamon-infused cake layered with a generous pecan crumble and drizzled with a maple glaze. There’s nothing quite like the warm, comforting flavors of fall in every bite.
The Breakdown
01. Pecan Crumble
This pecan crumble adds crunch and a delicious nutty flavor that complements the coffee cake so well. It’s made with simple ingredients including butter, flour, sugar, pecans, and cinnamon.
02. Cinnamon Infused Cake
The cake is the perfect base, infused with warm notes of cinnamon and rich, buttery pecans.
03. Maple Glaze
The perfect finishing touch is a sweet maple glaze that’s drizzled over the cooled cake. It’s made with just three ingredients: powdered sugar, maple syrup, and your milk of choice.
Recipe Tips
Room temperature ingredients: Bring your butter, eggs, and buttermilk to room temperature before baking to help the batter mix more evenly.
Do not over mix: When combining the wet and dry ingredients, mix just until no flour streaks remain. Overmixing can lead to a dense texture.
Do not overbake: To keep your cake moist, avoid overbaking. Your cake is done when a toothpick comes out clean.
Storage: Store the cake in an airtight container and keep at room temperature for up to 5 days.
Maple Pecan Coffee Cake
Ingredients
Pecan crumble
- 6 tbsp unsalted butter melted
- 3/4 cup all purpose flour
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/4 cup pecans
- 1 tsp ground cinnamon
Cake batter
- 1/2 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs room temperature
- 1 tbsp vanilla extract
- 3/4 cup buttermilk or plain greek yogurt
- 1 3/4 cups all purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup pecans chopped
Maple glaze
- 1 cup powdered sugar sifted
- 1/4 cup maple syrup
- 2 tsp milk
Instructions
For the Pecan Crumble
- Combine the butter, flour, pecans, sugars, pecans, and cinnamon. Mix with a fork until pea-sized balls form. Refrigerate until use.
For the Cake
- Preheat the oven to 350℉. Grease and line 9 inch round pan.
- Using an electric hand mixer, whisk together the butter, brown sugar, and granulated sugar. Add the eggs one at time, whisking between each addition. Then, mix in the vanilla and buttermilk/yogurt.
- Add in the flour, cinnamon, baking powder, baking soda, and salt. Mix until combined.
- Pour half of the cake batter into the prepared pan and sprinkle it with half of the crumble mixture. Then, pour the rest of the cake batter and top it with the remaining crumble.
- Bake for 35-40 minutes. Meanwhile, make the maple glaze by whisking together the powdered sugar, maple syrup, and milk. Drizzle over the cooled cake.
