Maple Pecan Coffee Cake

• Prep Time: 30 minutes

• Cook Time: 50-60 minutes

• Cooling Time: 1-2 hours

• Total Time: 2 hours 20 minutes (plus cooling)

• Course: Breakfast, Brunch, Dessert

• Cuisine: American

• Yield: 1 (9-inch) cake, 12 servings

• Intensity: Intermediate

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Equipment You’ll Need

• 9-inch Springform pan (highly recommended for easy removal) or a 9-inch square baking pan

• Parchment paper

• Mixing bowls (one large, two medium)

• Whisk

• Hand mixer or stand mixer

• Spatula

• Measuring cups and spoons

• Small saucepan

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Ingredients

For the Pecan Streusel:

• 1 cup (125g) all-purpose flour

• ¾ cup (150g) packed dark brown sugar

• 1 teaspoon ground cinnamon

• ¼ teaspoon salt

• ½ cup (115g or 1 stick) unsalted butter, melted

• 1 cup (100g) chopped pecans

For the Coffee Cake:

• 2 cups (250g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup (115g or 1 stick) unsalted butter, softened to room temperature

• ¾ cup (150g) granulated sugar

• 2 large eggs, at room temperature

• 1 teaspoon vanilla extract

• 1 cup (240g) full-fat sour cream, at room temperature

For the Maple Glaze:

• ½ cup (60g) confectioners’ sugar, sifted

• 2-3 tablespoons pure maple syrup

• 1 tablespoon unsalted butter, melted

• A pinch of salt

• Optional: A few extra chopped pecans for garnish

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Step-by-Step Instructions

Step 1: Prepare the Pan and Preheat Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan generously with butter or non-stick spray. For extra insurance, line the bottom with a round of parchment paper. This will ensure your beautiful cake releases without a hitch.

Step 2: Make the Pecan Streusel

In a medium bowl, whisk together the 1 cup of flour, dark brown sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until the mixture is crumbly and all the dry ingredients are moistened. Stir in the chopped pecans. Set this bowl aside while you make the cake batter.

Step 3: Make the Coffee Cake Batter

1. Combine Dry Ingredients: In a separate medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed for a uniform rise.

2. Cream Butter and Sugars: In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for 2-3 minutes, until the mixture is light, pale, and fluffy.

3. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.

4. Combine Wet and Dry: With the mixer on low speed, add the dry flour mixture in three parts, alternating with the sour cream in two parts, beginning and ending with the flour mixture. For example: 1/3 of flour -> 1/2 of sour cream -> 1/3 of flour -> remaining sour cream -> remaining flour. Mix until just combined after each addition. Do not overmix; a few streaks of flour are okay.

Step 4: Assemble the Cake

1. First Layer: Spread about two-thirds of the cake batter into the bottom of your prepared pan. Use a spatula to smooth it into an even layer.

2. Streusel Center: Sprinkle about half of the pecan streusel mixture evenly over the batter.

3. Final Layers: Carefully dollop the remaining cake batter over the streusel layer. Gently spread it to cover the streusel as much as possible—it’s okay if some peeks through. Finally, sprinkle the remaining half of the streusel evenly over the top.

Step 5: Bake to Perfection

Place the pan in the preheated oven and bake for 50-60 minutes. The cake is done when the top is golden brown, the streusel is crisp, and a toothpick inserted into the center of the cake (not through a gooey streusel pocket) comes out clean or with a few moist crumbs attached.

Oven temperatures can vary, so start checking at the 45-minute mark. If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.

Step 6: Cool the Cake

This is a crucial step for the perfect texture! Allow the cake to cool in the pan on a wire rack for at least 20 minutes. Then, carefully run a knife around the edge of the pan to loosen it before releasing the springform clamp. Let the cake cool completely on the rack, which will take 1-2 hours. A warm cake will be too delicate and the glaze will melt right off.

Step 7: Drizzle with Maple Glaze

Once the cake is completely cool, make the glaze. In a small bowl, whisk together the sifted confectioners’ sugar, 2 tablespoons of maple syrup, melted butter, and a pinch of salt until smooth. If the glaze is too thick, add the remaining tablespoon of maple syrup, one teaspoon at a time, until you reach a thick but pourable consistency.

Drizzle the glaze artistically over the cooled cake. Immediately sprinkle with a few extra chopped pecans for a beautiful presentation.

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Serving and Storage

• Serving: Slice with a sharp knife and serve at room temperature. It pairs wonderfully with a hot cup of coffee or a glass of cold milk.

• Storage: Store any leftover coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.

• Freezing: This cake freezes beautifully. Wrap the fully cooled, unglazed cake (or individual slices) tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before adding the glaze and serving.

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Nutrition Information

Please note: The following nutrition information is an estimate provided by an online calculator. Actual values may vary based on specific ingredients and portion sizes.

Serving Size: 1 slice (1/12 of the cake)
Calories: 518
Total Fat: 27g (35% DV)

• Saturated Fat: 13g (65% DV)
  Cholesterol: 80mg (27% DV)
  Sodium: 258mg (11% DV)
  Total Carbohydrates: 66g (24% DV)

• Dietary Fiber: 1.5g (5% DV)

• Sugars: 42g
  Protein: 6g

% Daily Values (DV) are based on a 2,000 calorie diet.

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Recipe Tips & FAQs

• The Secret to a Moist Cake: The key is using room temperature ingredients (eggs, sour cream, butter) and not overmixing the batter. This ensures a tender, fine crumb.

• Nut Variations: Not a fan of pecans? You can substitute with walnuts or even toasted almonds. For a nut-free version, simply omit the nuts—the streusel will still be delicious.

• Sour Cream Substitute: Plain, full-fat Greek yogurt can be used in place of sour cream with excellent results.

• Why Did My Streusel Sink? If your cake batter is too thin, the streusel can sink. Ensuring your butter is properly softened (not melted) and your ingredients are at room temperature helps create a thicker, more stable batter to hold the streusel layers.

• Can I Make This Ahead? Absolutely! You can prepare the streusel up to 2 days in advance and store it in the fridge. You can also bake the cake (without the glaze) the night before, let it cool completely, wrap it tightly, and glaze it the next morning.