Easy Maple Pecan Coffee Cake
Indulge in the comforting flavors of an Easy Maple Pecan Coffee Cake, a delightful treat perfect for breakfast, brunch, or an afternoon snack. This moist and tender cake is infused with the rich sweetness of pure maple syrup and a hint of warm cinnamon, then topped with a buttery, crumbly pecan streusel for the ultimate texture and flavor contrast. With simple ingredients like all-purpose flour, chopped pecans, and pantry staples, this recipe comes together in just 20 minutes of prep time and bakes to golden perfection in under an hour. Whether dusted with powdered sugar for a touch of elegance or served as is, this coffee cake pairs beautifully with your favorite cup of coffee or tea, making it an irresistible choice for gatherings or quiet mornings at home.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 2 items Large eggs
- 0.5 cups Pure maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cups Whole milk
- 0.75 cups Chopped pecans
- 0.5 cups Brown sugar
- 0.25 cups All-purpose flour (for topping)
- 3 tablespoons Unsalted butter, melted
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and lightly dust it with flour. Set aside.
In a medium bowl, whisk together 2 cups of all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, then add the maple syrup and vanilla extract. Mix until well combined.
Reduce the mixer speed to low and alternately add the flour mixture and milk to the wet ingredients, starting and ending with the flour mixture. Mix just until incorporated; do not overmix.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
To make the pecan topping, combine the chopped pecans, brown sugar, 1/4 cup of flour, and melted butter in a small bowl. Stir until the mixture forms a crumbly texture.
Sprinkle the pecan topping evenly over the cake batter in the pan.
Bake the coffee cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, dust the coffee cake with powdered sugar before serving for an extra touch of sweetness.
Slice and serve with a cup of coffee or tea. Enjoy!
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 287 mg | 12% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 45.2 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
