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- 2 cups all-purpose flour - 1 cup brown sugar, packed - 1/2 cup unsalted butter, softened - 1 cup maple syrup - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup chopped pecans - 1 teaspoon ground cinnamon Properly measuring dry ingredients To get the best results, you need to measure flour correctly. Use a spoon to fluff up the flour in the bag. Then, spoon it into a measuring cup. Avoid packing it down. Level off the top with a straight edge. Differences between packed and loose brown sugar Packed brown sugar means you press it down into the measuring cup. This makes it denser. Loose brown sugar is not pressed. For this recipe, you want packed brown sugar. It adds moisture and sweetness to your cake. First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, grease a 9x13-inch baking pan. You can use butter or cooking spray for this. Next, sprinkle a little flour in the pan and shake it around. This helps the cake release easily later. In a large bowl, cream together the softened butter and brown sugar. Mix until it feels light and fluffy. This might take a few minutes. Next, add the eggs one at a time, mixing well after each one. Then, pour in the maple syrup and vanilla extract. Stir until everything is smooth. In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This ensures the dry ingredients mix well. Slowly add this mixture to the wet batter. Stir gently until just combined; do not overmix. Finally, fold in the chopped pecans. Pour the batter into your prepared pan, spreading it evenly. Bake for 30-35 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, the cake is ready. To keep your cake moist, use fresh ingredients. Ensure your butter is soft, but not melted. Mixing in the eggs one at a time helps, too. Always check your oven temperature. An oven thermometer can help find any hot spots. To avoid overmixing the batter, mix just until combined. Lumps are okay, as they bake out. When you fold in the pecans, do it gently. This keeps the cake light and fluffy. Dust the cooled cake with powdered sugar for a lovely finish. It adds a sweet touch. Drizzling maple syrup on top enhances the flavor. Use a spoon to create a beautiful pattern. Garnishing with fresh pecans adds crunch and a nice look. Place them on top or around the cake. They make it feel special and inviting. This cake pairs best with coffee. A strong brew or a latte complements the maple flavor. You can also try it with chai tea for a warm twist. Serve this cake at brunches or casual gatherings. It fits perfectly for a cozy family breakfast. It’s also great for dessert after dinner. Everyone loves a sweet treat! {{image_2}} You can switch out pecans for other nuts. Walnuts work well and add a rich taste. Almonds also add a nice crunch. Both options change the flavor a bit. Feel free to mix nuts, too. This makes the cake even more interesting. Adding spices can elevate your cake. Nutmeg gives a warm flavor that pairs well with maple. Ginger adds a nice zing and freshness. You can start with a half teaspoon of each. Adjust to your taste. These spices bring new life to the classic recipe. For a healthier twist, try whole wheat flour. It adds fiber and nutrients. Coconut sugar is another choice. It brings a caramel-like sweetness and lowers the glycemic index. Both of these swaps keep your cake tasty and nutritious. Enjoy your delicious creation without any guilt! To keep your maple pecan coffee cake fresh, wrap it tightly in plastic wrap. You can also use an airtight container. This helps keep moisture in and air out. Store it at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To freeze leftover cake, first let it cool completely. Then, slice the cake into pieces. Wrap each piece in plastic wrap, then in aluminum foil. This prevents freezer burn. You can freeze the cake for up to three months. When you're ready to eat it, take out a piece and thaw it in the fridge overnight. Serve it at room temperature or warm it up for a cozy treat. The maple pecan coffee cake lasts about 3 to 5 days at room temperature. Keep it in an airtight container. If you store it in the fridge, it can last up to a week. Just make sure to wrap it well to keep it moist. Yes, you can make this cake a day before you need it. Bake it, let it cool, and then wrap it tightly in plastic wrap. Store it in the fridge. This helps the flavors blend nicely. When you're ready to serve, you can dust it with powdered sugar. If you need a substitute for maple syrup, you have a few options. Honey works well, but it will change the flavor. Agave nectar is sweeter and also a good choice. For a vegan option, you can use brown rice syrup. Each option may slightly alter the taste, but they will still give you a sweet cake. This blog post covered everything you need for a tasty maple pecan coffee cake. We listed the key ingredients and shared tips for measuring and baking. I gave steps for making the batter and baking the cake, along with ways to present and serve it beautifully. Try different nuts and flavors to find your favorite twist. Store it right to keep it fresh, or freeze it for later. With these pointers, you're ready to bake a cake that impresses every time. Enjoy the delicious results!

Maple Pecan Coffee Cake

Indulge in the sweet and nutty flavors of this delightful Maple Pecan Coffee Cake! With a moist texture and a rich maple syrup base, it's perfect for breakfast, dessert, or a cozy coffee break. Easy to make with simple ingredients, this recipe is sure to impress your friends and family. Ready in just over an hour, don’t miss out on this delicious treat. Click through to explore the full recipe and bring a taste of fall to your kitchen!
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Ingredients
  

2 cups all-purpose flour

1 cup brown sugar, packed

1/2 cup unsalted butter, softened

1 cup maple syrup

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup chopped pecans

1 teaspoon ground cinnamon

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

    Prepare the Batter: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

      Add Eggs and Maple Syrup: Beat in the eggs, one at a time, ensuring each is incorporated well. Add the maple syrup and vanilla extract, mixing until smooth.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.

          Mix Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans gently.

            Pour and Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

              Cool: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

                - Prep Time, Total Time, Servings: 15 min | 50 min | Serves 12

                  - Presentation Tips: Dust the cooled cake with powdered sugar and serve with a drizzle of maple syrup on top. Add some fresh pecans for garnish. Enjoy with a cup of coffee!