9 Insanely Irresistible Cinnamon Pecan Coffee Cake with Creamy Maple Frosting (Neighbor-Approved!)

“When my neighbor made this for me, I had to ask for the recipe right away!”
And friend… I get it. One bite of this cake and you know immediately—it’s special.

This cinnamon pecan coffee cake with creamy maple frosting is soft, buttery, layered with warm cinnamon filling, finished with a rich frosting that drips beautifully down the sides, and topped with crunchy toasted pecans. It’s the kind of cake people remember. The kind they text you about the next day asking, “Can I get that recipe?”

Thank you so much for being here. Before we dive in, make sure you subscribe to my email list so you never miss one of these must-save, neighbor-stealing recipes again.

Overview of Recipe Content

This is a layered cinnamon coffee cake with:

• A tender vanilla crumb
• A gooey cinnamon-brown sugar filling
• A silky maple-cream frosting
• A crunchy pecan topping for texture

Perfect for brunch, holidays, special occasions, or “just because” baking.

Why You’ll Love This Cake

• Moist, bakery-style texture
• Warm cinnamon flavor in every bite
• Creamy frosting that’s not overly sweet
• Crowd-pleasing and celebration-worthy
• Looks fancy, but totally doable

What Does It Taste Like?

Imagine cinnamon rolls and classic coffee cake had a very elegant baby. Sweet, buttery, warmly spiced, with nutty crunch and a melt-in-your-mouth finish.

Ingredients (Full List)

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For the Cake Batter

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup sour cream (or full-fat Greek yogurt)
• ¼ cup milk

For the Cinnamon Filling

• ¾ cup light brown sugar, packed
• 2 teaspoons ground cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons unsalted butter, melted

For the Creamy Maple Frosting

• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• 2 cups powdered sugar, sifted
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1–2 tablespoons heavy cream (as needed)

For the Pecan Topping

• ¾ cup chopped pecans, lightly toasted
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon

Tools You’ll Need

• Mixing bowls
• Hand or stand mixer
• Rubber spatula
• 9-inch round or square cake pan
• Parchment paper

How to Make Cinnamon Pecan Coffee Cake

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Step 1: Prep

Preheat oven to 350°F (175°C). Grease and line your pan with parchment.

Step 2: Dry Ingredients

Whisk flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter & Sugar

Beat butter and sugar until light and fluffy—this gives you that bakery-soft crumb.

Step 4: Add Eggs & Vanilla

Mix in eggs one at a time, then vanilla.

Step 5: Finish the Batter

Alternate adding dry ingredients with sour cream and milk. Mix just until combined.

Step 6: Make the Cinnamon Filling

Stir brown sugar, cinnamon, nutmeg, and melted butter until thick and glossy.

Step 7: Layer

• Spread half the batter into the pan
• Spoon cinnamon filling evenly over top
• Add remaining batter and gently spread

Step 8: Bake

Bake 40–45 minutes, until a toothpick comes out clean. Cool completely.

How to Make the Frosting

Beat butter and cream cheese until smooth. Add powdered sugar, maple syrup, vanilla, and cream. Beat until fluffy and spreadable.

This frosting is everything—creamy, lightly sweet, and perfect with cinnamon.

Add the Pecan Topping

Mix pecans with brown sugar and cinnamon. Sprinkle generously over the frosted cake. Let a little fall onto the plate—that’s the good stuff.

What to Serve with This Cake

• Hot coffee or espresso
• Chai or cinnamon tea
• Fresh berries on the side

Pairs beautifully with:

• https://poulef.com/chocolate-date-truffles/
• https://poulef.com/protein-cookie-dough/

Tips for Making It Perfect

• Use room-temperature ingredients
• Let cake cool fully before frosting
• Toast pecans for deeper flavor
• Chill slightly before slicing for clean layers

Storage Instructions

• Room temp: 1 day, covered
• Fridge: Up to 5 days
• Freezer: Freeze unfrosted cake up to 2 months

General Information

This style of coffee cake is a classic American favorite—made for sharing, gifting, and lingering at the table. My nonna always said, “The best desserts make people ask questions.” This one definitely does.

Frequently Asked Questions

Can I make this ahead of time?

Yes! Bake the cake a day ahead and frost before serving.

Can I skip the nuts?

Absolutely—still delicious without them.

Can I use a glaze instead of frosting?

Yes, but trust me—the frosting is worth it.

Can I make it in a loaf pan?

Yes, just adjust baking time to 50–55 minutes.

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Conclusion

This cinnamon pecan coffee cake with maple frosting is one of those recipes people talk about. Soft, sweet, spiced, and finished with the most luscious frosting—it’s pure comfort and celebration in one bite.

If you love cozy bakes like this, try:

• Apple Cinnamon Oat Bars
• Classic Sour Cream Coffee Cake

More Relevant Recipes You’ll Love

From my kitchen to yours:

• https://poulef.com/protein-cookie-dough/
• https://poulef.com/no-bake-chocolate-energy-bites/

Pinterest inspo lives here 👉 https://www.pinterest.com/poulefrecipe/

Interactive Elements

Did you make this cake?
Leave a comment, rate the recipe, or share a photo on Pinterest and tag me—I love seeing your bakes 🍰

Nutritional Information (Per Slice – Approximate)

Nutrient	Amount
Calories	420
Fat	22g
Carbs	48g
Sugar	32g
Protein	6g
Sodium	260mg

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