Irresistible Maple Pecan Coffee Cake That’ll Sweeten Your Morning (with One Moisture Trick!)

If your mornings could use a little cozy magic, you’re in for a treat. This Maple Pecan Coffee Cake is soft, buttery, and layered with crunchy pecans and a drizzle of sweet maple glaze that’ll make your kitchen smell like your favorite local café. It’s the kind of bake that makes you want to linger over your coffee just a little longer.

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Overview of the Recipe

This coffee cake is the perfect weekend brunch bake or a “just because” treat for when you need something comforting but a little special. Think of it as the love child between buttery pound cake and nutty maple pecan pie.

Why You’ll Love It

• Warm, cozy flavors – maple syrup and toasted pecans give it that caramel-like nuttiness.
• Beautiful texture – soft crumb inside, crunchy streusel on top.
• Perfectly balanced sweetness – not too sugary, just right for coffee pairing.
• Make-ahead friendly – tastes even better the next day.

What It Tastes Like

Rich, buttery cake layers infused with deep maple flavor, complemented by the crunch of pecans and a smooth, glossy maple glaze that ties it all together. Each bite tastes like autumn mornings wrapped in a warm blanket.

Ingredients You’ll Need

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• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• ⅓ cup pure maple syrup (plus more for glaze)
• 1 cup sour cream (the secret to that tender, moist crumb!)
• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups chopped pecans, toasted

For the Maple Glaze:

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1–2 tablespoons milk or cream

Tools You’ll Need

• 9×9-inch baking pan or bundt pan
• Hand or stand mixer
• Mixing bowls
• Rubber spatula
• Cooling rack

Suggested Substitutions

• Swap pecans for walnuts or almonds if you prefer.
• Use Greek yogurt instead of sour cream.
• For a dairy-free version, try vegan butter and almond milk for the glaze.

How to Make Maple Pecan Coffee Cake

1. Preheat the oven to 350°F (175°C). Grease and line your baking pan.
2. Cream the butter and sugars together until light and fluffy—about 3 minutes.
3. Add eggs one at a time, then mix in vanilla and maple syrup.
4. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
5. Alternate adding the dry mixture and sour cream into the wet batter. Mix until smooth.
6. Fold in toasted pecans.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 35–40 minutes, or until a toothpick comes out clean.
9. Cool for 15 minutes before glazing.
10. Make the glaze: whisk powdered sugar, maple syrup, and milk until smooth, then drizzle over cooled cake.

Your kitchen will smell like a bakery at this point—sweet, nutty, and buttery perfection!

What to Serve with Maple Pecan Coffee Cake

• A hot mug of freshly brewed coffee or maple latte.
• A dollop of whipped cream or Greek yogurt on top.
• Fresh orange slices for a bright contrast.

Tips for Making It Perfect

• Toast your pecans! It deepens their flavor and keeps them crunchy.
• Don’t overmix. Stop as soon as the flour disappears for the most tender crumb.
• Use room-temperature ingredients to help everything blend evenly.
• Let it rest. The flavors develop beautifully overnight.

Storage Instructions

• Room temperature: Store covered for up to 3 days.
• Refrigerator: Keeps well up to 5 days.
• Freezer: Wrap slices tightly and freeze up to 2 months. Thaw overnight and warm gently before serving.

General Information

Maple pecan desserts are a beloved staple of American fall baking, especially in New England where maple syrup is liquid gold. This cake takes inspiration from the traditional “Sunday coffee cake” that families baked to enjoy after church — buttery, nutty, and always shared with love.

You might also enjoy these cozy bakes:

• Pumpkin Cream Cheese Muffins

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Frequently Asked Questions

1. Can I make this coffee cake ahead of time?
Yes! In fact, it tastes even better the next day as the flavors meld together.

2. Can I use pancake syrup instead of maple syrup?
Real maple syrup is key for flavor, but in a pinch, you can substitute with good-quality maple-flavored syrup.

3. Why sour cream?
It adds richness and keeps the cake incredibly moist without making it dense.

4. Can I make it gluten-free?
Yes, use a 1:1 gluten-free all-purpose blend and check that your baking powder is gluten-free.

Conclusion

There’s something special about a slice of warm, nutty Maple Pecan Coffee Cake on a crisp morning—it’s comfort in edible form. If you make this recipe, I’d love to see it!

Try pairing it with my Cinnamon Roll Pancakes for the ultimate brunch duo.

Interactive Elements

Loved it? ⭐ Please leave a review in the comments or share your bake on Pinterest!
Tag me @poulefrecipe — I’d be thrilled to feature your creation!

Nutritional Information

Serving	Calories	Carbs	Sugar	Fat	Protein
1 slice	360 kcal	45g	27g	18g	5g

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