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- 1 ½ cups all-purpose flour - 1 tsp baking powder - ½ tsp baking soda - ½ tsp salt - ½ cup unsalted butter, softened - ¾ cup brown sugar, packed - ½ cup granulated sugar - 2 large eggs - 1 tsp vanilla extract - 1 cup sour cream - 1 cup pecans, chopped - ¼ cup pure maple syrup (plus extra for drizzling) - 1 tsp cinnamon When you measure your ingredients, use these units: - Cups for flour, sugar, and sour cream - Teaspoons for baking powder, baking soda, salt, vanilla, and cinnamon - Tablespoons for maple syrup, if needed You can swap some ingredients for a twist. Try these options: - Use whole wheat flour for a heartier loaf. - Greek yogurt can replace sour cream. - Swap pecans for walnuts or almonds if you prefer. - Maple syrup can be switched with honey or agave syrup for a different flavor. Start by gathering all your ingredients. You need: - 1 ½ cups all-purpose flour - 1 tsp baking powder - ½ tsp baking soda - ½ tsp salt - ½ cup unsalted butter, softened - ¾ cup brown sugar, packed - ½ cup granulated sugar - 2 large eggs - 1 tsp vanilla extract - 1 cup sour cream - 1 cup pecans, chopped - ¼ cup pure maple syrup (plus extra for drizzling) - 1 tsp cinnamon Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan. This step helps the cake not stick. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later. In a large bowl, beat the softened butter with brown sugar and granulated sugar. Mix until it’s light and fluffy. This takes about 3-4 minutes. Add the eggs one at a time. Mix well after each egg. Then, stir in the vanilla extract. Now, slowly add the dry mix to the wet mix. Alternate with the sour cream. Start and end with the flour mix. Mix until just combined. Fold in the chopped pecans and maple syrup. Be gentle so you don’t overmix. Pour the batter into your loaf pan. Use a spatula to smooth the top. In a small bowl, mix cinnamon with a tablespoon of sugar. Sprinkle this over your batter for a yummy topping. Bake in the oven for 55-60 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean, it’s ready! Let the coffee cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Drizzle warm maple syrup over the top just before serving. For a lovely presentation, slice the loaf and serve it on a rustic wooden board. Add whole pecans and a small pitcher of warm maple syrup on the side. This makes it look inviting! To get the best texture for your cake, use room temperature ingredients. Cold butter or eggs can make mixing hard. Beat the butter and sugars until they turn light. This step adds air and makes the cake fluffy. When mixing, fold in the dry ingredients gently. Overmixing can make your cake tough. One common mistake is skipping the greasing step. Always grease your loaf pan to prevent sticking. Another issue is not measuring flour properly. Too much flour can make the cake dry. Use the spoon-and-level method for accurate measuring. Lastly, don’t forget to check your oven temperature. An oven that is too hot can burn the cake. Serve your warm maple pecan coffee cake loaf fresh from the oven. Slice it and place it on a rustic wooden board. Add whole pecans for a beautiful touch. A small pitcher of warm maple syrup beside it makes a great addition. It enhances the flavor and gives a nice visual appeal. Enjoy it with coffee or tea for a perfect snack. {{image_2}} You can boost the taste of your Warm Maple Pecan Coffee Cake Loaf in fun ways. Try adding chocolate chips for a sweet touch. They melt and mix well with the cake. Dried fruits, like cranberries or raisins, bring a chewy texture. You can also swap the pecans for walnuts for a different nutty flavor. How about a hint of orange zest? It adds a fresh, citrusy note to each bite. If you have dietary needs, you can still enjoy this cake. For a gluten-free version, use a gluten-free flour blend. This keeps the texture light and fluffy. If you want to cut sugar, use a sugar substitute. Make sure it is safe for baking. You can also replace the butter with coconut oil for a dairy-free option. This change keeps the cake moist and adds a subtle flavor. Seasonal ingredients can give your coffee cake a unique flair. In fall, add pumpkin puree for a cozy twist. It pairs well with maple and spices. In winter, try spices like nutmeg or ginger for warmth. In spring, fresh berries can brighten the cake. Strawberries or blueberries add sweetness and color. Summer calls for fresh peaches or cherries. Their juicy flavors enhance the cake's taste and texture. To keep your warm maple pecan coffee cake loaf fresh, wrap it in plastic wrap. This helps to lock in moisture and flavor. Place the wrapped loaf in an airtight container. You can store it at room temperature for up to three days. For longer storage, keep it in the fridge. This will extend its freshness for about a week. You can freeze the coffee cake loaf for later enjoyment. First, let it cool completely. Then, wrap it tightly in plastic wrap. After that, place the wrapped loaf in a freezer-safe bag or container. It can stay frozen for up to three months. When you’re ready to eat it, simply thaw it in the fridge overnight. To reheat the coffee cake, preheat your oven to 350°F (175°C). Unwrap the loaf and place it on a baking sheet. Heat it for about 10-15 minutes. This will warm it through and make it taste fresh again. If you want, drizzle some warm maple syrup on top before serving. Enjoy the cozy flavors once more! You can use plain yogurt instead of sour cream. It gives a similar taste and texture. You could also try buttermilk or a mix of cream cheese and milk. Each option keeps the cake moist and tasty. Yes, you can swap pecans for walnuts or almonds. Both options add a nice crunch. Just chop them up like the pecans. Each nut brings its unique flavor, so feel free to experiment. To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. If it has wet batter, bake for a few more minutes. The top should look golden brown and spring back when touched gently. This blog post covered all you need for a tasty coffee cake. We discussed ingredients, measurement units, and swaps. I outlined easy steps to prepare, mix, and bake your cake. You learned tips for great texture and common mistakes to avoid. I shared fun variations and how to store your leftovers. Finally, I answered key questions about substitutions and baking times. Now, you can feel confident baking your coffee cake. Enjoy each step of the process!

Warm Maple Pecan Coffee Cake Loaf

Indulge in the deliciousness of Warm Maple Pecan Coffee Cake Loaf! This easy recipe combines fluffy cake with rich maple syrup and crunchy pecans, perfect for breakfast or dessert. With simple ingredients and a few easy steps, you’ll create a delightful treat that everyone will love. Ready to impress your family and friends? Click through to explore this scrumptious recipe and bring warmth to your kitchen!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, softened

¾ cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup sour cream

1 cup pecans, chopped

¼ cup pure maple syrup (plus extra for drizzling)

1 tsp cinnamon

Instructions
 

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 3-4 minutes).

        Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

          Slowly mix the dry ingredients into the wet mixture, alternating with the sour cream. Begin and end with the flour mixture, and mix until just combined.

            Fold in the chopped pecans and maple syrup gently to incorporate without overmixing.

              Pour the batter into the prepared loaf pan and smooth the top with a spatula.

                In a small bowl, mix the cinnamon and a tablespoon of sugar (optional) to create a topping. Sprinkle this mixture over the batter.

                  Bake in the preheated oven for 55-60 minutes or until a toothpick inserted in the center comes out clean.

                    Let the coffee cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle warm maple syrup over the top before serving.

                      Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 8-10

                        - Presentation Tips: Slice the loaf and serve on a rustic wooden board, garnished with whole pecans and a small pitcher of warm maple syrup on the side for an inviting display.