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When making bakery style maple pecan coffee cake, you need quality ingredients. Here is the list you need: - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter - 1 cup buttermilk - 3 large eggs - 2 teaspoons baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon vanilla extract - 1 cup chopped pecans - 1/2 cup pure maple syrup - 1 teaspoon ground cinnamon - Optional: powdered sugar Each ingredient plays a role in the flavor and texture. The butter adds richness. The sugar gives sweetness. The buttermilk keeps the cake moist. Using fresh ingredients will boost the taste. Chopped pecans add a nice crunch and nutty flavor. Maple syrup is key for that sweet, earthy taste. Ground cinnamon adds warmth and spice. If you want a touch of elegance, consider the optional powdered sugar. It makes the cake look fancy. Now that you have the ingredients ready, it's time to mix them into something delicious! Start by preheating your oven to 350°F (175°C). This temperature gives the cake a nice rise. Next, prepare your baking pan. You can grease and flour a 9x13-inch pan. For easy removal, you can also line the bottom and sides with parchment paper. In a large bowl, cream together the softened butter and granulated sugar. Use an electric mixer for about 3-4 minutes. The mixture should be light and fluffy. Add the eggs one at a time. Mix well after each egg. Finally, stir in the vanilla extract until well combined. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is key for even baking. A well-mixed dry mix ensures that leavening agents are spread throughout the flour. Gradually add the dry mix to the butter mixture. Do this by alternating with the buttermilk. Start with one-third of the flour, then add half of the buttermilk. Repeat until all ingredients are combined. Be careful not to overmix; it’s okay to have a few lumps. Gently fold in the chopped pecans and pure maple syrup into the batter. This step adds great flavor. Make sure to mix carefully to keep the batter light and airy. In a small bowl, mix the ground cinnamon with 1/4 cup of the chopped pecans. This will create your delightful swirl topping. It adds texture and extra flavor to the cake. Pour half of the batter into your prepared pan. Spread it evenly using a spatula. Sprinkle half of the cinnamon-pecan mixture on top. Carefully add the rest of the batter and gently swirl it with a knife. Finish by topping with the remaining cinnamon-pecan mix. Place the cake in the preheated oven. Bake for 35-40 minutes. To check if it's done, insert a toothpick in the center. It should come out clean. The top should look golden and slightly springy. Once baked, remove the cake from the oven. Let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. For a special touch, dust the cooled cake with powdered sugar before slicing and serving. To get the best texture for your coffee cake, focus on mixing. When you cream butter and sugar, you want air to get in. This step makes your cake light and fluffy. Mix for about 3-4 minutes until it looks pale and smooth. Use room temperature ingredients. This helps everything blend better. Cold butter or eggs can make the batter lumpy. Room temperature buttermilk also mixes well, adding moisture to your cake. For a rich taste, use fresh, high-quality ingredients. Pure maple syrup is a must. It gives the cake a deep sweetness. Avoid imitation syrup, as it lacks real flavor. Adding ground cinnamon to the batter brings warmth. It pairs perfectly with the maple syrup and pecans. You can also sprinkle some on top for a nice finish. Presentation matters! Serve slices on a wooden board or a nice cake stand. It makes your coffee cake look inviting. For extra flair, offer a small bowl of maple syrup or whipped cream on the side. Guests will love the chance to drizzle or dollop it on their slices. Consider brewing a pot of coffee or tea to enjoy with your cake. The warm drinks complement the flavors beautifully. {{image_4}} You can make this cake even more fun! Try adding chocolate chips for a sweet touch. Nuts like walnuts or almonds also work well with the maple flavor. If you want a twist, use different extracts. Almond or hazelnut extracts add a unique taste. Just remember to adjust the amount to keep the flavor balanced. If you need a gluten-free option, swap all-purpose flour with a gluten-free blend. Many blends work well in cakes. For a dairy-free version, use almond milk or coconut milk instead of buttermilk. You can also find dairy-free butter. These swaps help keep the cake tasty and light. Think outside the box with your coffee cake! You can make mini muffins for easy snacking. Just use a muffin tin instead of a pan. Layered coffee cakes look impressive too. Bake two or three layers and add filling between them. This adds height and makes a stunning centerpiece for any gathering. To keep your coffee cake fresh, store it in an airtight container. This helps to keep moisture in and prevents it from drying out. Place it in a cool, dry spot away from direct sunlight. At room temperature, the cake stays fresh for about 2-3 days. After that, you may notice a decline in quality. If your kitchen is warm or if you want to keep the cake longer, refrigerate it. Wrap the cake tightly in plastic wrap or foil. This helps to lock in freshness and prevents it from absorbing other smells. The cake can last in the fridge for up to a week. Just remember, it may lose some softness. To freeze your cake, first, let it cool completely. Wrap individual slices or the whole cake in plastic wrap. Then, place it in a freezer bag or an airtight container. This way, it stays protected from freezer burn. Your coffee cake can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight or at room temperature for a few hours. Yes, you can use regular milk. Buttermilk adds a nice tang and moisture. If you don’t have buttermilk, make a quick substitute. Mix one cup of regular milk with one tablespoon of vinegar or lemon juice. Let it sit for five minutes before using. This will mimic buttermilk’s texture and taste well. You can check if the cake is done by inserting a toothpick in the center. If it comes out clean or with a few crumbs, it’s ready. The top should look golden and feel slightly springy to touch. If the toothpick has wet batter, it needs more time in the oven. Absolutely! You can prepare the batter a day in advance. Store it in the fridge in a sealed bowl. When ready to bake, let it sit at room temperature for 30 minutes. You can also bake the cake ahead and store it. Allow it to cool, then wrap it tightly. It will stay fresh for three days at room temperature. This coffee cake pairs well with many drinks. Try serving it with a hot cup of coffee or tea. For a sweeter option, serve it with a glass of cold milk or a warm latte. Add a small bowl of whipped cream or maple syrup on the side for extra delight. Enjoying these drinks will enhance your coffee cake experience! This blog covered the delicious maple pecan coffee cake recipe. You learned about the ingredients and how to prepare, bake, and serve it. I shared tips for perfect texture and flavor enhancements to make it special. You can also try variations or adjust for dietary needs. Remember to store it right to maintain freshness. Enjoy this tasty treat with your favorite beverage and impress your friends and family!

Bakery Style Maple Pecan Coffee Cake

Indulge in this Bakery Style Maple Pecan Coffee Cake that’s perfect for any occasion! With its moist texture and delightful swirl of cinnamon and pecans, this cake will impress your family and friends. Easy to make, it combines warm maple flavors with a nutty crunch that creates a satisfying treat. Click through to explore the full recipe and discover tips for serving your delicious masterpiece. Enjoy every bite!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened to room temperature

1 cup buttermilk, at room temperature

3 large eggs, at room temperature

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

1 cup pecans, chopped coarsely

1/2 cup pure maple syrup

1 teaspoon ground cinnamon

Optional: powdered sugar for dusting

Instructions
 

Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line the bottom and sides with parchment paper for easy removal later.

    Prepare the Batter: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 3-4 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, ensuring it is well incorporated into the mixture.

      Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This step ensures the leavening agents are evenly distributed throughout the flour.

        Combine Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk. Start with a third of the flour mixture, followed by half of the buttermilk, and repeat until all ingredients are combined. Be careful not to overmix; a few lumps are fine.

          Add Pecans and Maple Syrup: Gently fold in the chopped pecans and pure maple syrup into the batter, ensuring an even distribution of the delicious flavors without overworking the batter.

            Prepare Cinnamon Swirl: In a small bowl, combine the ground cinnamon with 1/4 cup of the chopped pecans for a delightful swirl topping that adds texture and flavor.

              Layer the Batter: Pour half of the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle half of the cinnamon-pecan mixture on top of the batter. Carefully layer the remaining batter over the top and use a knife to swirl it gently, creating a marbled effect. Finish by sprinkling the rest of the cinnamon-pecan topping on top of the cake.

                Bake: Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly springy to the touch.

                  Cool and Serve: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely. For an elegant touch, dust the cooled cake with powdered sugar before slicing and serving.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 12

                      - Presentation Tips: Serve slices of the coffee cake on a rustic wooden board or a decorative cake stand. Consider adding a small bowl of additional maple syrup or whipped cream on the side for guests to drizzle or dollop on their slices. Enjoy!