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- 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - ½ teaspoon salt - ½ teaspoon ground cinnamon - ½ cup unsalted butter, softened - 1 cup buttermilk - 2 large eggs - 1 teaspoon vanilla extract - 1 cup pecans, chopped These ingredients form the base of your cake. The flour gives structure, while sugar adds sweetness. Baking powder helps the cake rise. Salt and cinnamon enhance the flavor. Softened butter brings moisture, and buttermilk adds a rich tang. Eggs bind everything together, and vanilla gives a warm aroma. Finally, chopped pecans add a lovely crunch. - ½ cup brown sugar - ½ cup all-purpose flour - ½ teaspoon ground cinnamon - 1/4 cup unsalted butter, melted - 1 cup pecans, chopped The streusel is a delightful layer. Brown sugar adds depth and moisture. The flour gives it a crumbly texture. Ground cinnamon brings warmth. Melted butter binds it together, and chopped pecans add more crunch. This mixture sits on top of your cake, creating a sweet contrast. - 1 cup powdered sugar - 3 tablespoons pure maple syrup - 1-2 tablespoons milk The glaze adds the finishing touch. Powdered sugar gives it sweetness and smoothness. Pure maple syrup infuses rich flavor. Milk helps achieve the right consistency. Drizzling this glaze over the cooled cake ties together all the flavors beautifully. - Preheat the oven to 350°F (175°C). - Grease and flour a 9-inch round cake pan or line with parchment paper. - In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. - In another bowl, beat the softened butter until creamy. Add the buttermilk, eggs, and vanilla extract. Mix until well combined. - Gradually add the wet ingredients to the dry ingredients. Stir until just mixed; some lumps are okay. - Gently fold in the chopped pecans. This step adds great texture and taste. - In a separate bowl, mix the brown sugar, flour, and cinnamon. Pour in the melted butter and stir until crumbly. - Fold in the chopped pecans until everything is mixed well. - Pour half of the batter into the prepared pan. Sprinkle half of the streusel mixture over the batter. - Pour the remaining batter on top and finish with the rest of the streusel. - Bake for 40-45 minutes or until a toothpick comes out clean from the center. - Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. - In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth. Adjust the milk for your desired glaze consistency. - Once the cake is cooled, drizzle the glaze over the top. Let it set for a few minutes before slicing. To get the best texture, avoid overmixing. When you mix the wet and dry ingredients, stir just until they blend. Some lumps are okay, and this helps keep the cake light. Also, use room temperature ingredients. This makes mixing easier and helps the cake rise better. You can explore adding spices like nutmeg or ginger for a flavor boost. These spices bring warmth and depth to the cake. If you want to switch up the nuts, walnuts or almonds work well too. Each nut adds a unique taste and crunch that can change the cake's vibe. For an elegant touch, serve slices on a rustic wooden board. This gives a homey feel. Garnish with whole pecans and a light dusting of powdered sugar. This not only looks pretty but also adds a sweet finish. A drizzle of maple glaze on top adds a shiny, inviting look to your coffee cake. {{image_2}} You can make this cake gluten-free by using alternative flours like almond or coconut flour. These flours add a nice flavor and texture. Just make sure to adjust the liquid in the recipe. For a dairy-free option, swap buttermilk with almond milk or soy milk. Use vegan butter instead of regular butter. These changes keep the cake moist and delicious. To make your coffee cake even more exciting, try adding chocolate chips. They melt beautifully and mix well with the pecans. Dried fruits, like cranberries or raisins, can add sweetness and chewiness. You can also use flavored extracts, like almond or maple, for a unique twist. Just a few drops can change the whole flavor profile. Pair this cake with coffee or tea for a cozy breakfast. It also works great as a dessert with a scoop of vanilla ice cream. For a brunch treat, serve it with fresh fruit or yogurt. Each pairing adds a new layer of enjoyment to the cake. To keep your maple pecan coffee cake fresh, wrap it in plastic wrap. This helps to lock in moisture. You can store it at room temperature for up to three days. If your kitchen is warm, place it in the fridge. Refrigerating can help it last longer, but it may dry out a bit. To enjoy its full flavor, let it come to room temperature before serving. Freezing the coffee cake is easy. First, slice the cake into individual pieces. Then wrap each slice in plastic wrap, followed by aluminum foil. This prevents freezer burn. Place the wrapped slices in a freezer bag and label it with the date. The cake can last in the freezer for up to three months. To thaw, remove a slice from the freezer and take off the foil. Leave it wrapped in plastic wrap and let it sit at room temperature for about an hour. For a warm treat, you can place it in the microwave for about 10-15 seconds. If you prefer, reheat in the oven at 350°F (175°C) for about 10 minutes. Enjoy your cake fresh and warm! To lighten your coffee cake, you can reduce sugar and fat. Try using half the sugar. You can also swap some butter for applesauce. This adds moisture without extra fat. Choose low-fat buttermilk instead of regular. These simple changes keep the taste but cut calories. Yes, you can use other nuts like walnuts or almonds. Both have great flavors. You can also mix nuts for a fun twist. Just make sure to chop them finely for even texture. For a smooth glaze, use a whisk to mix the glaze ingredients well. Start from the center of the cake and drizzle outward. Let the glaze fall down the sides for a beautiful look. You can use a spoon for more control if needed. If stored properly, the coffee cake lasts about three days at room temperature. Keep it in an airtight container. For longer freshness, refrigerate it for up to a week. Just remember, the cake may get a bit drier in the fridge. Yes, you can make this coffee cake a day in advance. Simply bake it and let it cool fully. Wrap it well in plastic wrap. Store it at room temperature. You can glaze it right before you serve it for the best taste. This article covered all you need to know to make a delicious coffee cake. We explored the main ingredients, from flour and sugar to pecans. We detailed the steps for mixing, layering, baking, and glazing. You also learned tips to enhance flavor and texture, plus serving ideas. Remember, you can adapt this recipe for dietary needs and flavor twists. Store it correctly to enjoy later. Now, you’re ready to bake this delightful treat! Enjoy every bite and share it with loved ones.

Bakery-Style Maple Pecan Coffee Cake

Treat yourself to a slice of this delicious Bakery-Style Maple Pecan Coffee Cake! With a moist buttery base, crunchy pecan streusel, and a sweet maple glaze, this cake is perfect for any occasion. Discover step-by-step instructions to create this irresistible treat and impress your friends and family. Don't miss out on adding this delightful recipe to your collection—click through to explore the full recipe and enjoy baking!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

½ cup unsalted butter, softened

1 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

1 cup pecans, chopped

For the Maple Pecan Streusel:

½ cup brown sugar

½ cup all-purpose flour

½ teaspoon ground cinnamon

1/4 cup unsalted butter, melted

1 cup pecans, chopped

For the Maple Glaze:

1 cup powdered sugar

3 tablespoons pure maple syrup

1-2 tablespoons milk (to achieve desired consistency)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper for easy removal.

    Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined.

      Cream Butter: In another bowl, beat the softened butter until creamy. Add the buttermilk, eggs, and vanilla extract, mixing until well incorporated.

        Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix; some lumps are okay. Gently fold in the chopped pecans.

          Make the Streusel: In a separate bowl, mix together the brown sugar, flour, and cinnamon. Pour in the melted butter and mix until crumbly. Stir in the chopped pecans.

            Layer the Cake: Pour half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture over the batter. Pour the remaining batter on top and finish with the rest of the streusel.

              Bake: Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.

                Cool: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

                  Prepare Maple Glaze: In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth. Adjust the milk for your desired glaze consistency.

                    Glaze the Cake: Once the cake is completely cooled, drizzle the maple glaze over the top and let it set for a few minutes before slicing.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10 slices

                        - Presentation Tips: Serve slices of the coffee cake on a rustic wooden board, garnished with whole pecans and a light dusting of powdered sugar for an elegant bakery-style finish.