This Maple Pecan Coffee Cake is soft, buttery, and layered with crunchy pecans and a sweet maple glaze that makes mornings special.

Scale

1 cup unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

3 large eggs

2 tsp vanilla extract

⅓ cup pure maple syrup

1 cup sour cream

2 ½ cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 ½ cups chopped toasted pecans

1 cup powdered sugar

2 tbsp maple syrup

1–2 tbsp milk

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1. Preheat oven to 350°F and prepare baking pan.

2. Cream butter and sugars until light and fluffy.

3. Beat in eggs, vanilla, and maple syrup.

4. Combine flour, baking powder, baking soda, and salt.

5. Alternate adding dry ingredients and sour cream into the wet mixture.

6. Fold in pecans.

7. Pour into pan and bake 35–40 minutes.

8. Cool, then drizzle with glaze made from powdered sugar, maple syrup, and milk.

Toast your pecans first for extra flavor!

Store at room temperature for 3 days or refrigerate up to 5.