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- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 cup buttermilk, at room temperature - 2 large eggs, at room temperature - 2 teaspoons baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon pure vanilla extract - 1 cup pecans, roughly chopped - 1/2 cup pure maple syrup - 1/4 cup packed brown sugar - 1 teaspoon ground cinnamon For the best Maple Pecan Coffee Cake, each ingredient plays a part. The all-purpose flour gives the cake structure. The granulated sugar adds sweetness and helps with browning. Unsalted butter adds richness and moistness. Buttermilk makes the cake tender and soft. The eggs help bind everything together and add moisture. The baking powder and baking soda are key for rise and fluffiness. Salt balances the sweetness. Vanilla extract gives a warm flavor. The pecans add crunch and nutty taste. Maple syrup provides depth and sweetness. Brown sugar enhances the caramel flavor. Finally, cinnamon adds warmth and spice. If you need a gluten-free option, use a gluten-free all-purpose flour mix. For a dairy-free choice, swap the buttermilk with almond milk plus a splash of vinegar. Instead of eggs, you can use flax eggs or applesauce. If you want to cut sugar, use a sugar substitute like stevia. Always check labels to ensure they fit your dietary needs. First, gather all your ingredients. You need flour, sugar, butter, buttermilk, eggs, and more. It is best to use room temperature ingredients for better mixing. Preheat your oven to 350°F (175°C) and grease your baking pan. This helps the cake come out easily. 1. In a large bowl, cream the softened butter and sugar. Use an electric mixer for this step. Mix until the blend is light and fluffy. 2. Add the eggs one by one. Mix well after each addition. Pour in the vanilla extract and combine. 3. In another bowl, whisk the flour, baking powder, baking soda, and salt together. Make sure these dry ingredients are mixed well. 4. Gradually mix the dry ingredients into the wet mix. Alternate this with the buttermilk. Mix just until combined. Overmixing can make the cake dense. 5. For the filling, mix chopped pecans, brown sugar, maple syrup, and cinnamon in a small bowl. 6. Pour half of the batter into the pan. Spread it evenly. Add the pecan filling on top. Then, pour the rest of the batter over the filling. Smooth it out carefully. 7. Bake for 30 to 35 minutes. Check if it is done by inserting a toothpick. If it comes out clean or with a few crumbs, it’s ready. Once baked, let the cake cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. Drizzle with extra maple syrup before serving. For a pretty touch, add whole pecans and a sprinkle of powdered sugar on top. Enjoy your delicious Maple Pecan Coffee Cake! To get the best texture for your Maple Pecan Coffee Cake, follow these tips: - Use room temperature butter and eggs. This helps the batter mix well. - Don't overmix the batter. Mix just until combined for a light cake. - Check the cake early. Start testing for doneness at 30 minutes. To bring out that rich maple flavor, try these ideas: - Use pure maple syrup. It adds depth and sweetness. - Add a splash of maple extract for an extra kick. - Toast pecans lightly before mixing. Toasting boosts their nutty flavor. Having the right tools makes baking easier and more fun: - A 9x13 inch baking pan works best for this cake. - A whisk helps combine dry ingredients smoothly. - An electric mixer saves time when creaming butter and sugar. - Use a spatula to spread batter evenly in the pan. - A toothpick is your best friend for checking doneness. {{image_4}} You can make this cake gluten-free by using a gluten-free flour blend. Look for a blend that has a good mix of starches and fibers. Replace the all-purpose flour with an equal amount of gluten-free flour. This will keep the cake moist and fluffy. Check the baking powder to ensure it is gluten-free as well. To make this cake vegan, swap the eggs with flax eggs. Use one tablespoon of ground flaxseed mixed with three tablespoons of water for each egg. Replace the buttermilk with plant-based milk mixed with a tablespoon of lemon juice. Use vegan butter instead of regular butter. This will keep the rich flavor with a vegan twist. You can add seasonal flavors to your coffee cake. In fall, mix in some pumpkin puree and spices like nutmeg. For summer, try adding fresh berries like blueberries or raspberries. You could also stir in chocolate chips for a sweet treat. Each variation brings a new taste to this classic recipe. To keep your Maple Pecan Coffee Cake fresh, wrap it tightly. Use plastic wrap or aluminum foil. You can also store it in an airtight container. This method keeps the cake moist and tasty. Place the cake at room temperature for up to three days. If you live in a humid area, consider refrigerating it. This will help avoid spoilage. For longer storage, freeze your cake. First, let it cool completely. Then wrap the cake in plastic wrap. After that, place it in a freezer bag or container. Label it with the date. You can freeze the cake for up to three months. When you're ready to enjoy it, simply thaw it in the fridge overnight. To reheat your cake, preheat your oven to 350°F (175°C). Take the cake out of the fridge or freezer. If frozen, let it thaw first. Place the cake on a baking sheet. Warm it for 10 to 15 minutes. This will help restore its soft texture. For added flavor, drizzle some maple syrup on top before serving. Enjoy your warm slice of coffee cake! Maple pecan coffee cake stays fresh for about 3 to 4 days at room temperature. Make sure to store it in an airtight container. If you want it to last longer, you can keep it in the fridge for up to a week. Just remember that the texture might change a bit. If you want to enjoy it longer, freezing is a great option, too. Wrap it well in plastic wrap and store it in a freezer bag. It can last up to 3 months in the freezer. Yes! You can swap pecans for walnuts or almonds if you prefer. Each nut adds a unique flavor and crunch. If you're feeling adventurous, try adding chocolate chips or dried fruit for a twist! You can also replace maple syrup with honey or agave nectar. Just keep in mind that this may change the taste a bit. Experimenting is part of the fun in baking! This cake pairs well with coffee or tea, making it perfect for breakfast or brunch. You can also serve it with whipped cream or a scoop of vanilla ice cream for dessert. Fresh fruits like berries or sliced bananas add a nice touch. If you want a savory contrast, try it with a cheese plate. The flavors work great together! You learned about making a delicious maple pecan coffee cake. We talked about key ingredients and how to swap them for diets. I provided clear steps for baking and tips to make it perfect. Plus, we explored variations like gluten-free and vegan options. In the end, this cake is easy to store and reheat. You'll impress your friends and family with this treat. Enjoy the process and have fun baking. With a few simple steps, you can create something truly special.

Maple Pecan Coffee Cake

Indulge in the sweet flavors of this Maple Pecan Coffee Cake, the perfect treat for any occasion! This delightful recipe combines rich maple syrup, crunchy pecans, and a hint of cinnamon for a moist and flavorful cake. With easy-to-follow instructions, you'll create a show-stopping dessert your friends and family will love. Click to explore the full recipe and bring this delicious maple pecan coffee cake to your table today!
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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

2 large eggs, at room temperature

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon pure vanilla extract

1 cup pecans, roughly chopped

1/2 cup pure maple syrup

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly with butter and dusting it with flour, or line the bottom with parchment paper for easy removal.

    In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat until the mixture is light, fluffy, and well combined.

      Add the eggs to the creamed mixture, one at a time, ensuring to mix well after each addition. Then, pour in the vanilla extract and mix until fully incorporated.

        In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until blended.

          Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Mix gently until just combined; be careful not to overmix to keep the cake light and airy.

            In a small bowl, prepare the filling by mixing together the chopped pecans, brown sugar, maple syrup, and cinnamon until they form a cohesive filling.

              Pour approximately half of the batter into the prepared pan, spreading it evenly across the bottom. Carefully spoon the pecan filling over the batter, ensuring it is evenly distributed.

                Carefully pour the remaining batter on top of the pecan filling, smoothing the surface with a spatula to create an even layer.

                  Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

                    Once baked, allow the cake to cool in the pan for about 10 minutes. After that, gently transfer it to a wire rack to cool completely. For a delightful finishing touch, drizzle with extra maple syrup before slicing and serving.

                      Prep Time, Total Time, Servings: 20 min | 50 min | 12 servings

                        - Presentation Tips: Serve slices of the coffee cake on a rustic wooden platter. Drizzle with additional maple syrup and garnish with whole pecans and a sprinkle of powdered sugar for an elegant and inviting presentation.