Maple Pecan Coffee Cake—because what’s better than a warm, moist cake that’s drenched in maple syrup and topped with crunchy pecans? This recipe has mastered the art of comfort food. You get the sweetness of maple, the crunch of pecans, and the soft texture of cake in every bite. Perfect for lazy mornings or when you need an excuse to eat cake before noon. It’s simple, indulgent, and downright irresistible. So, why fight it? You deserve this slice of heaven.
Maple Pecan Coffee Cake
A buttery, moist coffee cake with a delightful maple flavor and a crunchy pecan topping. Perfect for brunch or dessert.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup
- 1/2 cup milk
For the Pecan Topping:
- 1/2 cup chopped pecans
- 2 tablespoons butter melted
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch pan.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and brown sugar until fluffy. Add eggs and vanilla.
- Mix in maple syrup and milk. Gradually add dry ingredients and mix until smooth.
- Pour batter into the prepared pan.
- In a small bowl, mix pecans, butter, and brown sugar. Sprinkle over the cake.
- Bake for 40 minutes or until a toothpick comes out clean.
Notes
Nutritional Information (Per Serving)
- Calories: 300
- Total Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Vitamin C: 2%
- Calcium: 5%
- Iron: 4%
- Potassium: 3%
Additional Notes
- Add extra maple syrup for a richer flavor.
- Store leftovers in an airtight container for up to 3 days.
- Top with whipped cream for extra indulgence.
