Description
A rich and flavorful coffee cake infused with maple syrup and topped with crunchy pecans. Perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup butter, softened
- 1/2 cup maple syrup
- 1/2 cup milk
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large bowl, cream butter and sugars until light and fluffy.
- Beat in eggs one at a time, then mix in maple syrup and vanilla.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Alternately add dry ingredients and milk to the butter mixture, mixing until just combined.
- Fold in half the chopped pecans.
- Pour batter into the prepared pan and sprinkle remaining pecans on top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use pure maple syrup for best flavor.
- Store leftovers in an airtight container for up to 3 days.
- For a nut-free version, omit pecans or replace with seeds.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: maple pecan coffee cake, breakfast cake, easy dessert