Maple Pecan Coffee Cake

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!