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Creating the perfect Maple Pecan Coffee Cake starts with the right ingredients. Here’s what you need: - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 cup buttermilk - 2 large eggs - 1 teaspoon vanilla extract - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup pecans, chopped - 1/4 cup pure maple syrup - 1 tablespoon cinnamon - 1/2 cup brown sugar Each ingredient plays a key role. The all-purpose flour gives structure, while granulated sugar adds sweetness. Unsalted butter provides a rich flavor. Buttermilk adds moisture and tang. Eggs bind everything together. Vanilla extract enhances the cake's aroma. Baking powder and baking soda help it rise. Salt balances the sweetness. Chopped pecans add crunch and flavor. Pure maple syrup brings a sweet, earthy note. Cinnamon and brown sugar create a warm, spiced topping. Using fresh ingredients makes a noticeable difference in taste. Always measure accurately for the best results. These ingredients together create a delightful treat that pairs perfectly with coffee. 1. Preheating the oven: Start by preheating your oven to 350°F (175°C). This helps the cake bake evenly. 2. Greasing and flouring the baking pan: Take a 9x13 inch baking pan. Grease it with butter or oil. Then, sprinkle a bit of flour inside. This keeps the cake from sticking. 1. Creaming butter and sugar: In a large bowl, mix the softened butter and granulated sugar. Beat them together until the mix is light and fluffy. This adds air to your batter. 2. Adding eggs and vanilla: Crack in the eggs, one by one. Mix well after each egg. Stir in the vanilla extract for added flavor. 1. Mixing dry ingredients: In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Mix these dry ingredients well. 2. Alternating wet and dry mixtures: Slowly add the dry mix to your wet batter. Alternate adding the buttermilk. Mix until just combined. Don't over-mix! 1. Incorporating pecans and maple syrup: Gently fold in the chopped pecans and maple syrup into the batter. This adds great texture and taste. 2. Preparing the brown sugar-cinnamon swirl: In a separate bowl, mix the brown sugar and cinnamon. This will be your topping swirl. 1. Layering the batter: Pour half of the batter into the greased pan. Spread it evenly. 2. Swirling the topping: Sprinkle half of the brown sugar-cinnamon mix over the batter. Layer the rest of the batter on top. Add the remaining brown sugar-cinnamon mix. 3. Baking time and temperature: Bake the cake for 30–35 minutes. Check with a toothpick; it should come out clean. 1. Cooling in the pan: Once baked, let the cake cool in the pan for about 10 minutes. This helps it set. 2. Transferring to a wire rack: Carefully move the cake to a wire rack. Let it cool completely before slicing. Using fresh ingredients makes a big difference. Fresh eggs and quality butter add rich taste. Choose ripe pecans for a crunchy texture. Fresh buttermilk gives a nice tang. If you want a twist, try using honey or agave syrup instead of maple syrup. Each will give a unique flavor. To check for doneness, insert a toothpick in the center. If it comes out clean, your cake is ready. If it has wet batter, bake a few more minutes. Avoid overmixing your batter. This can make your cake dense and tough. Mix just until the flour disappears. This coffee cake pairs well with hot coffee or tea. A dollop of whipped cream adds richness. For a special touch, drizzle more maple syrup on top. To make it pretty, slice the cake into squares and place on a nice plate. Add whole pecans on top for a decorative finish. {{image_2}} If you want to change the nuts, you can use walnuts or almonds. Both add a nice crunch. Walnuts bring a slight bitterness that pairs well with the sweet maple. Almonds offer a milder taste and a nice texture. Just chop them up like you would with pecans. Substitute them in equal amounts, and your coffee cake will still shine. Adding chocolate chips can make this coffee cake even better. Use about 1 cup of semi-sweet chocolate chips. Stir them into the batter before adding the nuts. You can also introduce spices like nutmeg or ginger. Just a pinch can add warmth and depth to the flavor. Try mixing these flavors to find your perfect blend. For those who need gluten-free choices, use gluten-free flour. Brands like almond flour or coconut flour work well. You may need to adjust other wet ingredients slightly. This way, you keep the right texture. Your coffee cake will still be moist and delicious, just without the gluten. To keep your Maple Pecan Coffee Cake fresh, you have a couple of options. - Room temperature storage: If you plan to eat the cake within a few days, store it at room temperature. Place it in an airtight container. This method keeps the cake moist. You can also cover it with plastic wrap. - Refrigeration tips: If the weather is warm or if you prefer it colder, you can refrigerate it. Wrap the cake tightly in plastic wrap. This prevents it from drying out. It can stay fresh for about a week in the fridge. Freezing is a great way to save any leftover cake for later. - How to freeze properly: First, let the cake cool completely. Then, cut it into slices for easy serving. Wrap each slice in plastic wrap. After that, place the wrapped slices in a freezer bag or container. This keeps them fresh for about three months. - Thawing instructions: To thaw, take out a slice and leave it at room temperature. It usually takes about an hour. If you want it warm, you can reheat it in the microwave for a few seconds. Enjoy the soft, tasty cake just like fresh! To test if the coffee cake is done, use a toothpick. Insert it in the center. If it comes out clean, your cake is ready. If it has batter on it, bake for a few more minutes. The edges should look golden brown. You can also gently press the top. It should spring back when done. Yes, you can prep this coffee cake in advance. You can mix the batter and store it in the fridge for up to 2 days. Just cover it well to keep it fresh. You can also bake it ahead and store it. Let it cool, then wrap it tightly in plastic wrap. Keep it in the fridge for up to 5 days. If you don't have buttermilk, don't worry. You can use milk mixed with vinegar or lemon juice. Just add 1 tablespoon of either to a cup of milk. Let it sit for 5 minutes before using. You can also use yogurt or sour cream. Just thin them with a bit of water to match buttermilk's consistency. To reheat leftover coffee cake, use the microwave for quick results. Heat it for 15-20 seconds. For larger pieces, warm it in the oven. Preheat the oven to 350°F (175°C). Wrap the cake in foil and bake for 10-15 minutes. This keeps the cake moist and warm without drying it out. You learned how to make a delicious coffee cake with simple steps and key tips. We covered the ingredients needed, like flour, sugar, and pecans. The step-by-step instructions help you prepare, bake, and cool your cake. You also discovered storage tips and answered common questions. Now, you can enjoy your tasty coffee cake with friends or family. Try different variations to make it yours. Enjoy baking and sharing this treat!

Maple Pecan Coffee Cake

Indulge in the delightful flavors of Maple Pecan Coffee Cake that combines rich maple syrup and crunchy pecans for the perfect sweet treat! This easy recipe is great for brunch or dessert, featuring a warm cinnamon swirl that adds a cozy touch. Ready in just one hour, it’s sure to impress your family and friends. Click to explore this delicious recipe and elevate your coffee time with a slice of heaven!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup pecans, chopped

1/4 cup pure maple syrup

1 tablespoon cinnamon

1/2 cup brown sugar

Instructions
 

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

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

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

        In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with buttermilk, mixing until just combined.

          Stir in the chopped pecans and maple syrup gently to incorporate them into the batter.

            In a separate bowl, mix the brown sugar and cinnamon together to create a topping swirl.

              Pour half of the batter into the prepared pan. Sprinkle half of the brown sugar-cinnamon mixture over the batter. Then, add the remaining batter on top, followed by the rest of the brown sugar-cinnamon mixture.

                Use a knife or toothpick to swirl the mixture lightly through the batter for added texture.

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

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

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 slices