Maple Pecan Coffee Cake with Cinnamon Streusel

Name: Maple Pecan Coffee Cake with Cinnamon Streusel
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 9 servings
Cuisine: Deutsch
Ingredients: 2 cups All-purpose flour; 1 tsp Baking powder; 1/2 tsp Baking soda; 1/4 tsp Salt; 1/2 cup (1 stick) Unsalted butter, softened; 1 cup Granulated sugar; 2 large Eggs; 1 tsp Vanilla extract; 1 cup Sour cream or plain Greek yogurt; For the Streusel Topping:; 1/2 cup Packed light brown sugar; 1/2 cup Chopped pecans; 1/4 cup All-purpose flour; 1 tsp Ground cinnamon; 1/4 cup (1/2 stick) Cold unsalted butter, cut into small pieces; For the Maple Glaze:; 1 cup Powdered sugar; 2 tbsp Maple syrup; 1-2 tbsp Milk or cream

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This Maple Pecan Coffee Cake is a delightful treat, ideal for breakfast, brunch, or an afternoon snack during the cooler days of March. The cake itself is incredibly moist and buttery, complemented by a generous layer of spiced pecan streusel running through the middle and on top. A sweet, delicate maple glaze drizzled over the warm cake adds a touch of extra indulgence, making every bite a perfect balance of comforting flavors and textures. It’s a classic American baked good that embodies warmth and coziness.

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Maple Pecan Coffee Cake with Cinnamon Streusel

Prep Time20 min

Cook Time50 min

Servings9 servings

DifficultyEasy

Equipment

9-inch square baking panMixing bowlsWhisk

Instructions

1
Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan. For the streusel, combine brown sugar, pecans, flour, and cinnamon in a medium bowl. Cut in the cold butter with a pastry blender or your fingers until crumbly. Set aside.
2
In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. In a large bowl, cream together 1/2 cup softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
3
Alternately add the dry ingredients and sour cream to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
4
Spread half of the batter evenly into the prepared pan. Sprinkle half of the streusel mixture over the batter. Carefully spread the remaining batter over the streusel layer, then sprinkle the remaining streusel evenly over the top.
5
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for at least 15-20 minutes.
6
While the cake cools, prepare the maple glaze: Whisk together powdered sugar, maple syrup, and 1 tbsp milk in a small bowl until smooth. Add more milk, 1/2 tsp at a time, until desired drizzling consistency is reached. Drizzle the glaze generously over the warm (but not hot) coffee cake before serving.

Nutrition

Calories480 kcal

Protein6g

Fat24g

Carbohydrates

Frequently Asked Questions

Can I use buttermilk instead of sour cream?

Yes, buttermilk is an excellent substitute for sour cream and will provide a similar tender crumb and tangy flavor. Use the same amount.

How do I store leftover coffee cake?

Store leftover coffee cake, covered tightly, at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For best freshness, you can warm individual slices slightly before serving.

Can I make this in a different size pan?

Yes, a 9-inch round pan can also be used, but the baking time might be slightly longer. For a larger pan (like a 9x13 inch), you might need to double the recipe ingredients and adjust baking time accordingly.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.