Description
A soft, tender coffee cake layered with a buttery maple pecan streusel! Perfect for cozy mornings, brunch, or whenever you crave a sweet, nutty treat with your coffee.
Ingredients:
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ cup unsalted butter, melted
1 cup plain Greek yogurt or sour cream
2 large eggs
2 tsp vanilla extract
¼ cup pure maple syrup
For the Maple Pecan Streusel:
½ cup chopped pecans
½ cup brown sugar
¼ cup all-purpose flour
¼ cup unsalted butter, melted
2 tbsp pure maple syrup
½ tsp cinnamon
Instructions:
Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
Prep Time: 10 minutes
Mix the dry ingredients for the cake. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
Mixing Time: 5 minutes
Combine wet ingredients. In another bowl, mix melted butter, yogurt (or sour cream), eggs, vanilla, and maple syrup until smooth.
Mixing Time: 5 minutes
Fold wet into dry. Gently combine the wet ingredients with the dry ingredients until just incorporated — do not overmix.
Mixing Time: 3 minutes
Prepare the streusel. Mix chopped pecans, brown sugar, flour, melted butter, maple syrup, and cinnamon until crumbly.
Mixing Time: 5 minutes
Assemble the cake. Pour the batter into the prepared pan and evenly sprinkle the streusel on top.
Assembly Time: 3 minutes
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool slightly before slicing.
Baking Time: 40 minutes | Cooling Time: 15 minutes
Prep Time: 28 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 8 minutes
Servings: 9–12 slices | Kcal: ~320 kcal per serving
#MaplePecan #CoffeeCakeLove #AutumnBaking #NuttyDelight
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all ingredients are at room temperature for even mixing. Preheat your oven and prepare your pan thoroughly to prevent sticking. When combining the wet and dry cake ingredients, use a folding motion with a spatula until no dry streaks remain; overmixing develops gluten, leading to a tough cake. For the streusel, mix until you have a variety of crumb sizes, from sandy to small pebbles, for the best texture. When assembling, gently press the streusel topping into the batter just slightly to help it adhere during baking. Check for doneness at the 35-minute mark—the cake is ready when the top is golden and a toothpick comes out with a few moist crumbs.
Serving Suggestions
This maple pecan coffee cake is versatile. Serve it warm from the oven for a gooey, comforting treat. For a brunch centerpiece, dust with powdered sugar or drizzle with a simple maple glaze. Pair a slice with a strong cup of coffee, a chai latte, or a glass of cold milk. It also makes an excellent dessert when served à la mode with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream.
How-to Summary
In summary: Whisk dry cake ingredients. Separately mix wet ingredients, then combine gently. Make streusel by mixing pecans, brown sugar, flour, butter, maple syrup, and cinnamon. Pour batter into a greased 9×9 pan, top with streusel, and bake at 350°F for 35-40 minutes. Cool before slicing.
Frequently Asked Questions
Can I use a different nut? Absolutely. Walnuts are an excellent substitute for pecans. For a nut-free version, use old-fashioned oats.
Can I make this cake ahead of time? Yes. Bake, cool completely, and store covered at room temperature for up to 2 days. For longer storage, freeze whole or in slices for up to 3 months.
What can I use instead of Greek yogurt? An equal amount of full-fat sour cream, plain yogurt, or even buttermilk will work well.
Why did my streusel sink into the batter? This happens if the batter is too thin or the streusel lacks structure. Ensure your yogurt is thick (not runny) and that your streusel mixture is adequately crumbly, not overly wet.
How do I get a moist cake? Avoid overbaking. Check early and remove the cake as soon as the toothpick test shows moist crumbs. The yogurt and maple syrup also contribute significant moisture.
Common Mistakes to Avoid
- Overmixing the batter: This is the top cause of a dense, tough cake. Mix until just combined.
- Using cold ingredients: Cold eggs and yogurt can cause the melted butter to solidify, leading to an uneven batter.
- Overmeasuring flour: Spoon flour into the measuring cup and level it off. Scooping directly packs in too much flour.
- Underbaking or overbaking: Use a timer and perform the toothpick test. An underbaked cake will sink; an overbaked one will be dry.
- Skipping the cooling time: Cutting into the cake while it’s too hot will cause it to fall apart. Let it set for at least 15 minutes.
Conclusion
This Maple Pecan Coffee Cake, with its tender crumb and irresistible buttery streusel, is more than just a recipe—it’s an experience. It masterfully balances sweetness with the rich, toasty flavors of maple and pecan, making it an ideal companion for your morning coffee or a standout contribution to any gathering. By following the detailed steps and avoiding common pitfalls, you can consistently create a bakery-worthy treat that fills your home with warmth and aroma. We hope this cake becomes a cherished part of your baking repertoire.