There’s nothing like the smell of maple pecan coffee cake wafting through the kitchen on a lazy Sunday morning. I still remember the first time I made this recipe – it was a chilly autumn day, and I wanted something warm, sweet, and just a little bit nutty to go with my coffee. The moment that maple glaze caramelized over the pecans, I knew I’d found my new favorite treat. Now, this maple pecan coffee cake has become my go-to for brunches, potlucks, and those mornings when you just need a little extra comfort with your caffeine fix.

Why You’ll Love This Maple Pecan Coffee Cake

Trust me, this isn’t just another coffee cake – it’s the kind of recipe that’ll make you sneak back to the kitchen for “just one more slice.” Here’s why it’s special:

Easy as can be: One bowl, simple ingredients, and no fancy techniques – just mix, bake, and enjoy!

That perfect texture: Tender crumb meets crunchy pecan topping in every bite.
Maple magic: The glaze caramelizes into this sticky-sweet crust that’ll have you licking your fingers.
Versatile star: Equally at home at brunch with mimosas or as an after-dinner treat with coffee.

Really, the hardest part? Waiting for it to cool before digging in!

Ingredients for Maple Pecan Coffee Cake

Here’s what you’ll need to make this dreamy maple pecan coffee cake – and trust me, using the right ingredients matters!

2 cups all-purpose flour: Spoon and level it – don’t scoop or you’ll pack too much!

1 cup granulated sugar: Plain white sugar works best here.
1/2 cup unsalted butter, softened: Leave it out for 30 minutes – it should dent slightly when pressed.
1/2 cup milk: Whole milk makes it extra rich, but any kind works.

1 large egg: Room temperature blends better.
2 tsp baking powder: Check that it’s fresh so your cake rises properly.
1/2 tsp salt: Just enough to balance the sweetness.
1/2 cup chopped pecans: Toast them lightly for extra flavor if you’re feeling fancy.
1/4 cup pure maple syrup: None of that pancake syrup stuff – the real deal makes all the difference!

1/4 cup brown sugar: Pack it lightly when measuring.

See? Nothing weird or hard-to-find – just pantry staples that create magic together!

Equipment You’ll Need

Grab these basics, and you’re all set:

9-inch round cake pan: A springform works great if you’ve got one!
Mixing bowls: One for dry, one for wet ingredients.
Spatula: For scraping every last bit of batter into the pan.

Toothpick: To check for doneness – no fancy thermometers needed!

That’s it – simple, right? Let’s bake!

How to Make Maple Pecan Coffee Cake

Okay, let’s get baking! This maple pecan coffee cake comes together in just a few simple steps, but I’ll walk you through each one to make sure it turns out perfect. The secret? Don’t rush the mixing – and keep an eye on that oven!

Step 1: Prepare the Batter

First things first: preheat your oven to 350°F (175°C). This gives the oven time to get nice and toasty while you mix everything up. Now, grab a big mixing bowl and whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the softened butter, milk, and egg until they’re fully combined. Then, slowly stir the wet ingredients into the dry ones – don’t overmix! A few lumps are totally fine. The batter should be thick but spreadable, like a really indulgent pancake batter.

Step 2: Add the Pecan Topping

Pour that gorgeous batter into your greased cake pan and smooth it out with a spatula. Now the fun part: in a small bowl, mix together the chopped pecans, maple syrup, and brown sugar. Sprinkle this mixture evenly over the top – I like to use my fingers to get it just right. Don’t dump it all in one spot or you’ll end up with a topping landslide! This pecan layer is going to caramelize into the most amazing crunchy crust while it bakes.

Maple Pecan Coffee Cake - detail 1

Step 3: Bake and Cool

Pop that pan in the oven and set your timer for 30 minutes. When it goes off, do the toothpick test – stick one in the center, and if it comes out clean (maybe with a crumb or two, but no wet batter), you’re golden. If not, give it another 3-5 minutes. Once it’s done, resist the urge to dig in immediately! Let it cool in the pan for 10 minutes – this keeps it from falling apart when you slice it. The smell will drive you crazy, but trust me, it’s worth the wait.

Maple Pecan Coffee Cake - detail 2

Tips for the Best Maple Pecan Coffee Cake

After making this cake more times than I can count, I’ve picked up some tricks that take it from good to “Oh my goodness, can I have the recipe?” good:

Toast those pecans: Just 5 minutes in a dry skillet brings out their nutty magic.
Room temp ingredients matter: Cold eggs or butter won’t blend as smoothly.
Use a light hand: Overmixing makes tough cake – stop when just combined.

Watch closely: Ovens vary – start checking at 25 minutes to prevent overbaking.

See? Little things make big differences!

Variations and Substitutions

Don’t stress if you’re missing an ingredient or want to mix things up! Swap pecans for walnuts or almonds if that’s what you’ve got. For dairy-free, use plant-based milk and vegan butter – it works like a charm. And if you’re out of maple syrup, honey makes a great substitute in a pinch. Get creative and make it your own!

Serving Suggestions

This maple pecan coffee cake shines brightest with a steaming cup of coffee – the rich flavors complement each other perfectly. For brunch, add fresh berries on the side. Feeling indulgent? A dollop of whipped cream takes it over the top!

Storage and Reheating

Here’s the good news – if you somehow have leftovers (big if!), this maple pecan coffee cake keeps beautifully. Just pop it in an airtight container at room temperature for up to 3 days. Want it warm? A quick 15-second zap in the microwave brings back that fresh-from-the-oven magic. For larger pieces, I like reheating slices in a 300°F oven for about 5 minutes – it crisps the topping up just right!

Nutritional Information

Just so you know what you’re enjoying (not that we’re counting when it’s this delicious!): Each generous slice of maple pecan coffee cake has about 320 calories and 14g fat. Remember, these numbers can vary a bit depending on your exact ingredients – but honestly, sometimes a little indulgence is worth every bite!

Frequently Asked Questions

Q1. Can I freeze maple pecan coffee cake?
You bet! This cake freezes beautifully for up to 2 months. Just wrap slices tightly in plastic wrap, then pop them in a freezer bag. Thaw at room temperature when the craving hits – it’ll taste just as good as fresh!

Q2. Why did my pecan topping sink into the batter?
Ah, the classic topping dive! This usually happens if your batter’s too thin or the oven temp’s too low. Next time, make sure your batter is nice and thick (almost like brownie batter), and double-check your oven temperature with a thermometer.

Q3. Can I make this coffee cake ahead of time?
Absolutely! Bake it the night before and leave it covered at room temp. The maple flavor actually gets better as it sits. Just wait to cut it until serving time to keep it moist.

Q4. What if I don’t have a round cake pan?
No worries! A 9×9 square pan works great too – just keep an eye on baking time as it might cook a bit faster. The shape changes, but the deliciousness stays the same!

Share Your Thoughts

Did you make this maple pecan coffee cake? I’d love to hear how it turned out! Leave a comment below or snap a photo – nothing makes me happier than seeing your kitchen creations. You can also find more delicious recipes on Pinterest.

Maple Pecan Coffee Cake - detail 3

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me

Why You’ll Love This Maple Pecan Coffee Cake

Ingredients for Maple Pecan Coffee Cake

Equipment You’ll Need