Crunchy Maple Pecan Coffee Cake

If you ask me, coffee cake is one of the best reasons to have people over for brunch.

This maple pecan version hits all the right notes with its sweet maple flavor and toasted pecans in every bite. A tender, moist cake pairs with a crunchy pecan streusel topping that makes it hard to stop at one slice.

The maple syrup gives it a cozy, breakfast-worthy sweetness that’s not too much. Brown sugar and cinnamon in the streusel add warmth, while the pecans bring a nice crunch.

It’s a crowd-pleasing treat that works just as well with morning coffee as it does for dessert.

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What Kind of Pecans Should I Use?

For this coffee cake, you can use either raw or toasted pecans, though toasted will give you a deeper, nuttier flavor. If you’re buying pre-chopped pecans from the store, make sure to give them a quick taste test first since they can go rancid if they’ve been sitting on the shelf too long. I usually buy whole pecans and chop them myself – you want pieces that are roughly the size of a chocolate chip so they distribute evenly throughout the topping. Store any leftover pecans in the freezer to keep them fresh for your next baking project.

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Options for Substitutions

This coffee cake is pretty forgiving when it comes to swapping ingredients:

• Greek yogurt: If you don’t have Greek yogurt, sour cream works perfectly as a substitute. Regular yogurt can work too, but drain off any excess liquid first.
• Maple syrup: Real maple syrup gives the best flavor, but pancake syrup will work if that’s what you have. You could also use honey, though it’ll change the maple taste a bit.
• Maple extract: This is optional but adds extra maple flavor. If you don’t have it, just leave it out or add a bit more vanilla extract instead.
• Pecans: Walnuts are a great swap for pecans and give a similar texture. You could also try chopped almonds for something different.
• Butter: The recipe mentions margarine as an option, but stick with butter if you can – it gives better flavor. If you need a dairy-free option, use plant-based butter sticks.
• Milk: Any milk works here – whole, 2%, or even almond or oat milk if you’re avoiding dairy. Just keep in mind that lower fat milks might make the cake slightly less moist.

Watch Out for These Mistakes While Baking

The biggest mistake with coffee cake is overmixing the batter once you add the flour, which develops too much gluten and creates a tough, dense cake instead of a tender crumb – mix just until the flour disappears and you still see a few small lumps.

Room temperature ingredients are crucial here, so make sure your butter, eggs, milk, and yogurt sit out for about 30 minutes before you start, otherwise they won’t blend smoothly and your cake will have an uneven texture.

Don’t skip pressing half the streusel into the middle of the batter for that classic coffee cake layer, and when you’re adding the topping, gently press it into the batter so it doesn’t all slide off after baking.

Finally, resist cutting into the cake right away – letting it cool for at least 20 minutes helps it set properly and prevents it from crumbling apart when you slice it.

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What to Serve With Maple Pecan Coffee Cake?

This coffee cake is perfect for weekend brunch alongside a hot cup of coffee or tea – the maple and pecan flavors really shine when paired with something warm to drink. I love serving it with fresh fruit like sliced strawberries or a simple fruit salad to balance out the sweetness of the cake. If you’re hosting a bigger brunch, set out some scrambled eggs and crispy bacon on the side to make it a complete meal. You can also serve it as an afternoon snack with a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling extra indulgent.

Storage Instructions

Store: This coffee cake stays moist and delicious for several days at room temperature. Just cover it with plastic wrap or foil and keep it on the counter for up to 3 days. If you want it to last longer, store it in an airtight container in the fridge for up to a week.

Freeze: Coffee cake freezes really well, which makes it great for making ahead. Wrap individual slices or the whole cake tightly in plastic wrap, then again in foil, and freeze for up to 3 months. I like to slice it before freezing so I can grab just one piece at a time for breakfast.

Serve: Let frozen slices thaw at room temperature for about an hour, or pop them in the microwave for 20-30 seconds. If you want that fresh-baked warmth, heat a slice in the microwave for 15-20 seconds or in a 300°F oven for about 10 minutes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5000-5400
• Protein: 60-70 g
• Fat: 270-300 g
• Carbohydrates: 640-700 g

Ingredients

For the cake:

• 1 cup milk
• 1/2 tsp maple extract
• 1/2 cup maple syrup
• 3/4 tsp salt
• 2 sticks butter or margarine (8 oz, room temperature)
• 3 eggs (room temperature)
• 1 tsp vanilla extract
• 3 cups all-purpose flour (I use King Arthur flour)
• 3/4 cup brown sugar
• 1/2 cup plain Greek yogurt
• 1 tbsp baking powder

For the streusel topping:

• 1 1/2 cups chopped pecans (my favorite add-in)
• 3/4 cup flour
• 3/4 cup brown sugar
• 1 pinch salt
• 3/4 cup white sugar

For the streusel liquid:

• 1/4 tsp maple extract
• 1/2 stick butter, melted (2 oz)
• 2 tbsp maple syrup

Step 1: Prepare Baking Pan and Preheat Oven

Grease a 9×13-inch baking pan thoroughly to prevent sticking, then preheat your oven to 350°F (180°C) so it’s ready when your batter is done.

Step 2: Make the Cake Batter

• 2 sticks butter or margarine (8 oz, room temperature)
• 3/4 cup brown sugar
• 1/2 cup plain Greek yogurt
• 1/2 cup maple syrup
• 1 cup milk
• 3 eggs (room temperature)
• 1 tsp vanilla extract
• 1/2 tsp maple extract
• 3 cups all-purpose flour (I use King Arthur flour)
• 1 tbsp baking powder
• 3/4 tsp salt

In a large bowl, beat the room temperature butter and 3/4 cup brown sugar together for about 2 minutes until fluffy.

Add the Greek yogurt, 1/2 cup maple syrup, 1 cup milk, eggs, vanilla extract, and 1/2 teaspoon maple extract.

Beat on medium speed for 1 minute until combined.

In a separate bowl, mix 3 cups all-purpose flour, 1 tablespoon baking powder, and 3/4 teaspoon salt.

Gradually add the dry mixture into the wet mixture and stir gently just until combined, being careful not to overmix the batter.

I like to finish folding the batter by hand for a tender cake.

Step 3: Prepare the Maple-Pecan Streusel

• 3/4 cup brown sugar
• 3/4 cup white sugar
• 3/4 cup flour
• 1 pinch salt
• 1 1/2 cups chopped pecans
• 1/2 stick butter, melted (2 oz)
• 2 tbsp maple syrup
• 1/4 tsp maple extract

In a medium bowl, combine 3/4 cup brown sugar, 3/4 cup white sugar, 3/4 cup flour, 1 pinch salt, and 1 1/2 cups chopped pecans.

In a separate small bowl, mix the melted butter, 2 tablespoons maple syrup, and 1/4 teaspoon maple extract.

Pour the butter mixture into the sugar and pecan mixture.

Mix with a fork until the mixture is evenly crumbly.

For extra crunch, I sometimes add a few whole pecans on top before baking.

Step 4: Assemble the Coffee Cake Layers

• cake batter from Step 2
• streusel topping from Step 3

Spread half of the cake batter (from Step 2) evenly into the bottom of the greased pan.

Sprinkle half of the streusel topping (from Step 3) over the batter.

Add the remaining cake batter on top and gently spread to cover.

Finish by sprinkling the rest of the streusel over the surface.

Step 5: Bake the Coffee Cake

Bake the assembled cake in the preheated oven at 350°F (180°C) for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Allow the coffee cake to cool in the pan before serving to help it set and slice neatly.

Crunchy Maple Pecan Coffee Cake

Delicious Crunchy Maple Pecan Coffee Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 4

Calories 5200 kcal

Ingredients

  

For the cake:

• 1 cup milk
• 1/2 tsp maple extract
• 1/2 cup maple syrup
• 3/4 tsp salt
• 2 sticks butter or margarine (8 oz, room temperature)
• 3 eggs (room temperature)
• 1 tsp vanilla extract
• 3 cups all-purpose flour (I use King Arthur flour)
• 3/4 cup brown sugar
• 1/2 cup plain Greek yogurt
• 1 tbsp baking powder

For the streusel topping:

• 1 1/2 cups chopped pecans (my favorite add-in)
• 3/4 cup flour
• 3/4 cup brown sugar
• 1 pinch salt
• 3/4 cup white sugar

For the streusel liquid:

• 1/4 tsp maple extract
• 1/2 stick butter, melted (2 oz)
• 2 tbsp maple syrup

Instructions

 

• Grease a 9x13-inch baking pan thoroughly to prevent sticking, then preheat your oven to 350°F (180°C) so it’s ready when your batter is done.
• In a large bowl, beat the room temperature butter and 3/4 cup brown sugar together for about 2 minutes until fluffy. Add the Greek yogurt, 1/2 cup maple syrup, 1 cup milk, eggs, vanilla extract, and 1/2 teaspoon maple extract. Beat on medium speed for 1 minute until combined. In a separate bowl, mix 3 cups all-purpose flour, 1 tablespoon baking powder, and 3/4 teaspoon salt. Gradually add the dry mixture into the wet mixture and stir gently just until combined, being careful not to overmix the batter. I like to finish folding the batter by hand for a tender cake.
• In a medium bowl, combine 3/4 cup brown sugar, 3/4 cup white sugar, 3/4 cup flour, 1 pinch salt, and 1 1/2 cups chopped pecans. In a separate small bowl, mix the melted butter, 2 tablespoons maple syrup, and 1/4 teaspoon maple extract. Pour the butter mixture into the sugar and pecan mixture. Mix with a fork until the mixture is evenly crumbly. For extra crunch, I sometimes add a few whole pecans on top before baking.
• Spread half of the cake batter (from Step 2) evenly into the bottom of the greased pan. Sprinkle half of the streusel topping (from Step 3) over the batter. Add the remaining cake batter on top and gently spread to cover. Finish by sprinkling the rest of the streusel over the surface.
• Bake the assembled cake in the preheated oven at 350°F (180°C) for 40-45 minutes or until a toothpick inserted in the center comes out clean. Allow the coffee cake to cool in the pan before serving to help it set and slice neatly.