Oh, you’re going to LOVE this recipe!
This Maple Pecan Coffee Cake is one of those cozy, feel-good treats that instantly makes you feel like you’re wrapped up in a warm blanket on a chilly morning.
It’s sweet (but not too sweet), has that perfect crumbly streusel topping, and a rich, buttery cake with hints of maple syrup and crunchy pecans.
Whether you’re making it for a special breakfast, brunch with friends, or just because you need a snack to go with your coffee, it’s bound to become a family favorite.
I first made this when I wanted to surprise my family with a weekend treat, and let me tell you – it disappeared within hours.
My kids loved the crumbly topping (they may or may not have picked it off first), and my husband went back for thirds. It’s that good.
Let’s get baking!
What You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup pure maple syrup
- ½ cup sour cream
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ tsp cinnamon
- ¼ cup cold unsalted butter, cubed
- ½ cup chopped pecans
For the Maple Glaze (Optional but amazing):
- ½ cup powdered sugar
- 2 tbsp pure maple syrup
- 1 tbsp milk
Pro Tips:
- Use Pure Maple Syrup: It’s the star of the show, so don’t skimp with pancake syrup! Real maple syrup gives this cake its deep, rich flavor.
- Keep the Butter Cold for the Streusel: Cold butter helps create that perfectly crumbly topping. If it’s too soft, the streusel will melt into the cake.
- Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until combined. Overmixing can make the cake dense.
- Chop the Pecans Small: This ensures the nuts distribute evenly in the topping and every bite gets a little crunch.
- Glaze It While It’s Warm: If you’re using the maple glaze, drizzle it on the cake while it’s still slightly warm – it soaks in just enough for extra maple-y goodness.
Tools You’ll Need:
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Silicone spatula
- Square 9×9 baking pan
- Measuring cups and spoons
Substitutions and Variations:
- No Sour Cream? Use plain Greek yogurt or buttermilk instead.
- Make It Nut-Free: Skip the pecans and use rolled oats or seeds in the streusel topping.
- Add Warm Spices: Sprinkle a bit of nutmeg or allspice into the streusel for a fall twist.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend – it works great!
Make-Ahead Tips:
This coffee cake can be made the night before and stored at room temperature. Just cover it tightly with foil or plastic wrap. If you’re serving it with the glaze, wait to drizzle it on until just before serving.
How to Make Maple Pecan Coffee Cake
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan with butter or non-stick spray and set aside.
Step 2: Make the Streusel
In a small bowl, combine flour, brown sugar, and cinnamon. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until crumbly. Stir in the chopped pecans and set aside.
Step 3: Make the Cake Batter
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a larger bowl, beat the butter and sugar until light and fluffy. Add eggs, one at a time, then mix in vanilla, maple syrup, and sour cream. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 4: Assemble the Cake
Pour the batter into the prepared pan and spread evenly. Sprinkle the streusel topping over the batter, covering it completely.
Step 5: Bake
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Add the Maple Glaze (Optional)
In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled cake.
Leftovers and Storage
Store leftover coffee cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. You can also freeze individual slices – just wrap them tightly and pop them in the freezer for up to 2 months. Reheat in the microwave for 20–30 seconds to make it warm and cozy again!
Let’s Bake!
There you have it – the perfect Maple Pecan Coffee Cake to brighten up your mornings (or afternoons).
It’s easy enough to whip up on a whim and fancy enough to impress anyone who takes a bite.
Give it a try, and don’t forget to come back and tell me how it turned out! Did your kids love it?
Did you sneak a second slice?
Let me know in the comments – I’d love to hear from you!
