Description
A delicious Maple Pecan Streusel Coffee Cake with a moist, flavorful batter and a crunchy pecan streusel topping. Perfectly sweetened with maple syrup and brown sugar, this coffee cake is ideal for breakfast or an afternoon treat.
Ingredients
Scale
Streusel Topping
- 1/2 cup all-purpose flour (60 g)
- 1/2 cup brown sugar (110 g, packed)
- 1/2 cup pecans (60 g, chopped)
- 1/4 cup unsalted butter (57 g, softened)
Cake Batter
- 1 1/2 cups all-purpose flour (180 g)
- 1 cup brown sugar (220 g, packed)
- 1/2 cup unsalted butter (113 g, softened)
- 2 large eggs
- 2 teaspoons baking powder (10 g)
- 1 teaspoon vanilla extract (5 ml)
- 1 teaspoon ground cinnamon (2 g)
- 1/2 teaspoon salt (3 g)
- 1/2 cup maple syrup (120 ml)
Instructions
- Prepare Streusel Topping: In a bowl, combine 1/2 cup all-purpose flour, 1/2 cup brown sugar, and 1/2 cup chopped pecans. Add 1/4 cup softened butter and mix until the mixture resembles coarse crumbs. Set aside.
- Cream Butter and Sugar: In a separate large bowl, cream together the remaining 1/2 cup softened butter and 1 cup brown sugar until light and fluffy. This will help incorporate air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In another bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, ground cinnamon, and salt until evenly combined.
- Combine Wet and Dry: Gradually add the dry mixture to the butter and sugar mixture, alternating with the maple syrup. Start and end with the dry ingredients, mixing gently after each addition to avoid overmixing.
- Assemble the Cake: Pour the batter into a prepared cake pan and smooth the surface evenly. Sprinkle the prepared streusel topping evenly over the batter to cover the surface.
- Bake: Place the cake pan in a preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean and the top is golden brown.
- Cool: Allow the cake to cool in the pan for 10 minutes to set, then transfer it onto a wire rack to cool completely.
- Optional Glaze: For an extra touch, drizzle a glaze made from powdered sugar and maple syrup over the cooled cake before serving.
Notes
- Use room temperature butter and eggs for better incorporation and cake texture.
- Chop the pecans finely if you prefer a more delicate streusel topping.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- To keep the cake moist longer, consider refrigerating it and bring to room temperature before serving.
- Adjust maple syrup sweetness to taste if desired; pure maple syrup adds a distinct flavor.
