Maple Pecan Coffee Cake Recipe – Soft, Buttery, and Irresistibly Sweet

Introduction

This Maple Pecan Coffee Cake is a warm, cozy treat that pairs perfectly with your morning coffee or weekend brunch. Moist, buttery layers are swirled with cinnamon, topped with crunchy pecans, and finished with a silky maple glaze that melts into every crumb. If you love comforting fall desserts like our [Paula Deen Pumpkin Cheesecake Recipe], this coffee cake will quickly become your new go-to bake for family mornings.

Why You’ll Love This Recipe

• Warm maple flavor: Sweet and aromatic glaze with deep, caramel notes.
• Perfect texture: Moist crumb and crisp pecan topping.
• Crowd-pleaser: Ideal for brunches, holidays, or cozy mornings.
• Simple ingredients: Pantry staples — no mixer required.
• Make-ahead friendly: Tastes even better the next day.

Ingredients Needed

For the Coffee Cake:

• 2 cups all-purpose flour
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ¾ cup unsalted butter, melted
• ¾ cup milk
• 2 large eggs
• 2 tsp vanilla extract

For the Pecan Streusel:

• 1 cup chopped pecans
• ½ cup brown sugar
• 2 tsp cinnamon
• 2 tbsp melted butter

For the Maple Glaze:

• 1 cup powdered sugar
• 2 tbsp pure maple syrup
• 1–2 tbsp milk (for thinning)
• ½ tsp vanilla extract

Step-by-Step Instructions

1. Preheat: Set oven to 350°F. Grease a 9×9-inch baking pan.

1. Combine dry ingredients: Mix flour, sugars, baking powder, salt, and cinnamon in a large bowl.
2. Add wet ingredients: Stir in melted butter, milk, eggs, and vanilla until smooth.
3. Make the streusel: Mix pecans, brown sugar, cinnamon, and butter.
4. Layer: Pour half the batter into the pan, sprinkle half the streusel, then repeat with remaining batter and topping.
5. Bake: 35–40 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Let the cake rest for 10 minutes.
7. Glaze: Drizzle the maple glaze over the warm cake.

Tips for Success

• Don’t overmix the batter — it should stay light and fluffy.
• Use real maple syrup for authentic flavor.
• Toast pecans first for deeper nuttiness.
• Drizzle glaze while cake is warm for best absorption.
• Freeze leftovers in slices for an easy weekday treat!

Variations & Substitutions

• Add fruit: Toss in diced apples or pears for extra sweetness.
• Nut-free: Use rolled oats instead of pecans for texture.
• Chocolate lovers: Add mini chocolate chips to the batter.
• Spiced twist: Add nutmeg or cardamom for a fragrant fall version.
• For buttery richness, try the glaze trick from [Golden Corral Honey Butter Recipe].

Serving Suggestions

• Serve warm with a creamy drink like [Fruit Smoothie With Orange Juice].
• Pair it with [Traeger Chocolate Chip Zucchini Muffins] for a brunch buffet.
• Add a side of [Grandma’s Corn Pudding Recipe] for a cozy Southern-style breakfast.
• Perfect alongside a warm [Pumpkin Cheesecake Recipe Libby’s] slice for a dessert table.

Storage & Reheating

• Room temp: Store covered up to 3 days.
• Fridge: Keeps for 5–6 days in an airtight container.
• Freezer: Wrap slices tightly in foil; freeze for 2 months.
• Reheat: Microwave 10–15 seconds or warm at 300°F for 5 minutes before serving.

Frequently Asked Questions

Can I use walnuts instead of pecans?
Yes, they’ll add a similar crunch and flavor.

Can I make it ahead?
Absolutely! It’s even better the next day after the glaze sets.

Can I use pancake syrup?
You can, but real maple syrup adds a richer taste.

How can I make it extra moist?
Add a tablespoon of sour cream or Greek yogurt to the batter.

Can I double the recipe?
Yes — bake in a 9×13-inch pan for 40–45 minutes.

Printable Recipe Card (Schema Draft)

Title: Maple Pecan Coffee Cake

Description:
A buttery, cinnamon-swirled maple pecan coffee cake topped with a sweet maple glaze — perfect for breakfast, brunch, or dessert!

Ingredients:

• 2 cups flour
• 1 cup brown sugar
• ½ cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ¾ cup butter (melted)
• ¾ cup milk
• 2 eggs
• 2 tsp vanilla
• 1 cup pecans
• 1 cup powdered sugar
• 2 tbsp maple syrup
• 1–2 tbsp milk

Instructions:

1. Preheat oven to 350°F.
2. Mix dry and wet ingredients separately, then combine.
3. Add half batter, streusel, then remaining batter.
4. Bake 35–40 minutes.
5. Drizzle with maple glaze.

Notes:
Best enjoyed warm with coffee or milk. Freezes well for 2 months.

Maple Pecan Coffee Cake

This Maple Pecan Coffee Cake is a soft, buttery breakfast cake layered with cinnamon streusel, crunchy pecans, and a silky maple glaze. Perfect for cozy mornings, holidays, or any brunch table!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: coffee cake recipe, maple coffee cake, maple pecan coffee cake, pecan cake

Servings: 9 squares

Calories: 390kcal

Author: MAX CARTER

Cost: 10

Equipment

• 9×9-inch baking pan
• mixing bowls
• whisk
• measuring cups and spoons

Ingredients

• 2 cups all-purpose flour
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 3/4 cup unsalted butter, melted
• 3/4 cup milk
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup chopped pecans
• 1/2 cup brown sugar (for streusel)
• 2 tsp cinnamon (for streusel)
• 2 tbsp melted butter (for streusel)
• 1 cup powdered sugar
• 2 tbsp pure maple syrup
• 1-2 tbsp milk (for glaze)
• 1/2 tsp vanilla extract (for glaze)

Instructions

• Preheat oven to 350°F. Grease a 9×9-inch baking pan.
• In a large bowl, whisk together flour, sugars, baking powder, salt, and cinnamon.
• Stir in melted butter, milk, eggs, and vanilla until just combined.
• In a small bowl, mix pecans, brown sugar, cinnamon, and butter to make the streusel topping.
• Pour half the batter into the pan, sprinkle half the streusel, then repeat with remaining batter and streusel.
• Bake 35–40 minutes, or until a toothpick inserted into the center comes out clean.
• In a small bowl, whisk together powdered sugar, maple syrup, milk, and vanilla to make the glaze.
• Cool slightly, drizzle glaze over top, and enjoy warm.

Notes

Best served warm with coffee or tea. This cake stays moist for days and freezes beautifully for up to 2 months.

Nutrition

Calories: 390kcal | Carbohydrates: 52g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 190mg | Fiber: 2g | Sugar: 34g

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