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- 2 cups all-purpose flour - 1 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, softened - 1/2 cup maple syrup - 1 cup buttermilk (or substitute with milk + 1 tbsp vinegar) - 2 large eggs - 1 tablespoon vanilla extract - 1 tablespoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup chopped pecans - 1 teaspoon cinnamon - 1/4 cup powdered sugar (for dusting) You can swap buttermilk with regular milk. Just add 1 tablespoon of vinegar to it. This helps mimic the tangy taste. For maple syrup, honey or agave nectar works well too. While these swaps change the flavor a bit, they still keep the cake delicious. Using fresh and high-quality ingredients makes a big difference. Fresh eggs and pure maple syrup enhance the taste. Good butter adds richness to the cake. Quality pecans give a nice crunch and flavor. When you choose the best, your cake will taste better. Trust me, it shows in every bite! Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan. In a large bowl, mix softened butter, brown sugar, and granulated sugar. Cream these until light and fluffy. Add eggs one by one, mixing well. Then, pour in the maple syrup and vanilla extract. In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Gradually mix the dry ingredients into the wet mix. Alternate with buttermilk, starting and ending with dry. Mix until just combined. Gently fold in chopped pecans. Pour the batter into the greased pan. Spread it evenly with a spatula. For the crumble, mix 1/2 cup flour, 1/4 cup brown sugar, chopped pecans, and 1 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter until it looks like coarse crumbs. Sprinkle this over the batter. Bake your cake for 30-35 minutes. A toothpick should come out clean when it is done. Let the coffee cake cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Dust the top with powdered sugar before serving. Enjoy it warm or at room temperature. Pair it with coffee or tea for a delightful treat. For a nice touch, sprinkle extra pecans on top before serving. To make a fluffy coffee cake, start with room temperature ingredients. This helps the butter mix well with the sugars. Cream the butter and sugars until light and fluffy. This step is key. It adds air to the batter. When mixing in the eggs, add them one at a time. This helps them blend in smoothly. When you mix dry and wet ingredients, do it gently. Overmixing makes the cake dense, which we want to avoid. One common mistake is using cold butter. Cold butter does not cream well and can lead to a heavy cake. Another mistake is skipping the cooling time. Letting the cake cool helps set its structure. If you cut it too soon, it may crumble. Also, avoid using too much flour. Measure it correctly by spooning it into the cup and leveling it off. Too much flour can make the cake dry. Using the right tools can make your baking easier. Here are some must-haves: - Mixing Bowls: Use large bowls for mixing wet and dry ingredients. - Electric Mixer: A hand mixer or stand mixer helps cream butter and sugars well. - Measuring Cups and Spoons: Accurate measurements are key to a good cake. - Rubber Spatula: This helps fold in pecans and mix without overworking the batter. - Baking Pan: A 9x13 inch pan is perfect for this recipe. - Cooling Rack: Use this to cool your cake evenly after baking. These tools will help you make a great Maple Pecan Coffee Cake Crumble every time! {{image_2}} You can easily boost the flavor of your maple pecan coffee cake. Adding chocolate chips gives a sweet twist. Try using dark or semi-sweet chocolate for a rich taste. You can also mix in spices like nutmeg or ginger for warmth. Just a pinch can change the whole flavor. Another fun idea is to swirl in some fruit puree, like raspberry or blueberry, before baking. This adds both flavor and color. To make a gluten-free version, swap the all-purpose flour with a gluten-free blend. Look for a blend that includes xanthan gum. This helps mimic the texture of regular flour. You can also use almond flour or coconut flour, but be aware they may change the taste. Make sure your baking powder is gluten-free too. This way, everyone can enjoy this delicious cake. Depending on the event, you can switch up the toppings. For a festive touch, try a drizzle of caramel sauce. It pairs well with the maple flavor. If you're feeling fancy, sprinkle some edible flowers on top for a stunning look. For a cozy feel, serve the cake with warm apple slices and a scoop of ice cream. Each topping adds a unique twist to your coffee cake experience. To keep your Maple Pecan Coffee Cake fresh, store it in an airtight container. Place it at room temperature for up to three days. If you want to keep it longer, you should refrigerate it. Just remember to wrap it well in plastic wrap or foil to avoid drying out. You can freeze this coffee cake for up to three months. First, let it cool completely. Then, slice the cake into pieces. Wrap each slice tightly in plastic wrap, then in foil. Place them in a freezer bag. Label the bag with the date. When you’re ready to enjoy, just thaw it in the fridge overnight. To reheat the coffee cake, simply microwave a slice for 15-20 seconds. For a warm and crispy top, place the cake in a preheated oven at 350°F (175°C) for about 10 minutes. Enjoy it fresh, as it brings out the best flavors and texture! Yes, you can use other nuts. Walnuts or almonds work well too. Just chop them into small pieces. This change adds a new flavor. Each nut brings its own taste and crunch. You can even mix nuts for a fun twist. Yes, you can make it dairy-free! Replace buttermilk with plant-based milk and vinegar. Almond milk or soy milk both work nicely. The texture will stay moist and tender. Just ensure your butter is dairy-free. Check the cake with a toothpick. Insert it into the center; it should come out clean. The edges should be golden brown and pull away from the pan. Another sign is a slight spring when you touch the top. This means it is ready to enjoy! This blog post covered how to make a delicious maple pecan coffee cake. We explored the key ingredients needed and tips for swaps when necessary. I shared step-by-step baking instructions and ways to ensure your cake turns out fluffy. Remember, quality ingredients matter for flavor. Don’t forget to explore variations and storage tips. Enjoy your baking journey!

Maple Pecan Coffee Cake Crumble

Indulge in the delightful flavors of Maple Pecan Coffee Cake Crumble! This easy recipe combines fluffy cake with crunchy pecan topping, perfect for breakfast or dessert. With just a few simple ingredients, you'll have a treat that's sure to impress. Bake it up and enjoy warm with your favorite beverage. Ready to tantalize your taste buds? Click through to explore the full recipe and bring this delicious coffee cake to your kitchen today!
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Ingredients
  

2 cups all-purpose flour

1 cup brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, softened

1/2 cup maple syrup

1 cup buttermilk (or substitute with milk + 1 tbsp vinegar)

2 large eggs

1 tablespoon vanilla extract

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped pecans

1 teaspoon cinnamon

1/4 cup powdered sugar (for dusting)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.

      Beat in the eggs one by one, followed by the maple syrup and vanilla extract until well combined.

        In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

          Gradually mix the dry ingredients into the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.

            Fold in the chopped pecans gently into the batter.

              Pour the batter into the greased baking pan and spread evenly with a spatula.

                For the crumble topping, in a small bowl, mix together 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup chopped pecans, and 1 teaspoon of cinnamon.

                  Cut in 2 tablespoons of butter into the crumble mixture until it resembles coarse crumbs. Sprinkle the crumble evenly over the batter.

                    Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                      Once baked, allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack.

                        After cooling, dust with powdered sugar before serving.

                          Prep Time, Total Time, Servings: 15 mins | 50 mins | 12 servings

                            - Presentation Tips: Serve warm, either directly from the pan or sliced into squares. Pair with a cup of coffee or tea, and add a sprinkle of extra pecans on top for an attractive finish.