MAPLE PECAN COFFEE CAKE
We sisters love brunch, and when our family is all together, we have quite the crowd and need LOTS of food!
(A lot of coffee cake recipes make an 8×8 or 9×9 pan, but this one fills out a 9×13 pan, so it serves lots of people!)
We always try to pair something savory with something sweet (more like a couple of each 😁).
Our Spinach & Sausage Egg Cups make a great savory option, and it’s easy to make a bunch!
We’ve always loved coffee cake for special occasions, and our family has a friend’s recipe that has always been our go-to classic coffee cake recipe.
I decided to change the flavor profile from classic to Maple Pecan since all of us girls love anything maple or maple-pecan!
Have you tried our Maple Cinnamon Oatmeal Cookies? Maple Pecan Sheet Cake? Maple Cinnamon Roll Smoothie?
How about our amazing “Better than Starbucks Maple Pecan Latte Recipe”?
Ok, pretty obvious that we do love maple. 🥰
What you’ll need to make Maple Pecan Coffee Cake:
Ingredients are pretty basic: gather all your typical staple baking ingredients, plus you’ll need some maple syrup, maple extract, pecans, and plain Greek yogurt (if that’s not a staple food item for you).
It really only takes a few minutes to mix this up and get it into the oven – nothing tricky! Your result will be a nice and moist, tall coffee cake. No skimpy layers in this one.
This Maple Pecan Coffee Cake tastes delicious fresh out of the oven (and when you smell that maple pecan, I doubt you’ll be able to resist finding out!)….but it can also be made the night before to make your morning easier.
We just had this coffee cake for Mother’s Day, and it tasted *amazing* with a dark roast coffee. 😍
I have the Philips Fully Automatic Espresso Machine and boyyy is it worth it. My husband and I take our coffee very seriously 😆, and we’ve had several machines over the years. (P.S. My husband does major research before purchasing any new appliance, so when he approves, I’m on board. 😁) We don’t do pods….always whole bean to cup because the coffee is so fresh this way. This Philips tops them all — we both love all the options! I personally love Americanos, so that’s my go-to, and my husband typically prefers coffee or cappuccino (which tastes as good or better than one you’d get in any European cafe). I can’t recommend this espresso machine enough. It’s also super-simple to use and to keep clean.
Ok, on to this amazing coffee cake! Look at these layerssss….. 😍 You’ll taste moist coffee cake layered with lots of maple pecan streusel….it’s so delicious and addicting! Definitely a way to impress your next brunch guests!
Making this coffee cake is quick and easy – you’ll mix up your cake batter, mix up your streusel, then layer them in a 9×13 greased pan.
A layer of coffee cake batter followed by a layer of streusel……..
Another layer of coffee cake batter…..
…..and the second layer of streusel.
Bake at 350F for about 40 minutes. It will smell sooo good!
Yummmm!!
Maple Pecan Coffee Cake
Ingredients
For the Cake
- 2 sticks butter or margarine
- 3/4 cup brown sugar
- 1/2 cup plain Greek yogurt
- 1/2 cup maple syrup
- 1 cup milk
- 3 eggs
- 1 t. vanilla
- 1/2 t. maple extract
- 3 cups all-purpose flour
- 1 T. baking powder
- 3/4 t. salt
For the Streusel
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 3/4 cup flour
- pinch of salt
- 1 1/2 cups chopped pecans
- 1/2 stick butter, melted
- 2 T. maple syrup
- 1/4 t. maple extract
Instructions
For the Cake:
- Grease a 9x13 pan. Preheat oven to 350 F. (180C).
- Beat softened butter and brown sugar for 2 minutes.
- Add yogurt, maple syrup, milk, eggs, vanilla, and maple extract and beat on medium for 1 minute.
- In a separate bowl, mix together the flour, baking powder, and salt.
- Mix the flour mixture into the butter mixture and stir only until combined. (Do not overmix!)
For the Streusel:
- Combine sugars, flour, salt, and pecans in a medium bowl.
- In a small bowl, combine melted butter, syrup, and maple extract.
- Pour butter mixture into sugar mixture and mix with a fork until crumbly.
Assembly:
- Spread half the batter in a 9x13 greased pan.
- Next, sprinkle half the streusel topping over the batter.
- Continue with another layer of batter followed by another layer of streusel.
- Bake at 350 F (180C) for 40-45 minutes, until toothpick inserted in the center comes out clean.
Do you love brunch as much as we do?
Try our BLUEBERRY STUFFED FRENCH TOAST!
This looks great and sounds wonderful with all that maple syrup. I only use real maple syrup now, and it is soooo yummy!
Yes, real maple syrup is the best!