Maple Pecan Coffee Cake
A buttery, moist coffee cake with a delightful maple flavor and a crunchy pecan topping. Perfect for brunch or dessert.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup
- 1/2 cup milk
For the Pecan Topping:
- 1/2 cup chopped pecans
- 2 tablespoons butter melted
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch pan.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and brown sugar until fluffy. Add eggs and vanilla.
- Mix in maple syrup and milk. Gradually add dry ingredients and mix until smooth.
- Pour batter into the prepared pan.
- In a small bowl, mix pecans, butter, and brown sugar. Sprinkle over the cake.
- Bake for 40 minutes or until a toothpick comes out clean.
Notes
Nutritional Information (Per Serving)
- Calories: 300
- Total Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Vitamin C: 2%
- Calcium: 5%
- Iron: 4%
- Potassium: 3%
Additional Notes
- Add extra maple syrup for a richer flavor.
- Store leftovers in an airtight container for up to 3 days.
- Top with whipped cream for extra indulgence.