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To make your Maple Pecan Coffee Cake, gather these simple ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup maple syrup - 1/2 cup sour cream - 1 cup pecans, chopped - 1 teaspoon ground cinnamon Measuring ingredients correctly matters. Use dry measuring cups for flour and sugar. Level off the top with a straight edge. For liquids, use a clear cup with measurement marks. Always check your measurements at eye level. This will help you get the best results. You can swap ingredients if needed. If you don't have sour cream, use plain yogurt. For a dairy-free option, use coconut oil instead of butter. You can also replace pecans with walnuts or almonds for a different taste. If you want less sugar, try using less brown sugar or a sugar substitute. First, you need to preheat your oven to 350°F (175°C). This ensures even baking. Next, grease a 9x13 inch baking pan or line it with parchment paper. Both methods work well, but parchment makes it easier to lift the cake out later. In a large bowl, cream together the softened butter and brown sugar. Use a mixer for about 3-4 minutes until it looks light and fluffy. Then, add the eggs one by one, mixing well after each. After that, stir in the vanilla extract and maple syrup. Mix until everything is well combined. Take a medium bowl to whisk together the dry ingredients. Combine the flour, baking powder, baking soda, and salt. This step is key to help the cake rise properly. Once mixed, set this bowl aside for later. Gradually add the dry mixture to the wet bowl. Alternate with the sour cream. Start and end with the flour mixture. Stir gently until just combined. Then, fold in the chopped pecans and ground cinnamon. Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 30-35 minutes. A toothpick should come out clean when inserted in the center. After baking, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. For a sweet finish, drizzle extra maple syrup over the cooled cake just before serving. This adds a lovely shine and extra flavor. Enjoy your Maple Pecan Coffee Cake! To get a light and fluffy cake, use softened butter. This helps it mix well with sugar. Cream them together until the mix is light in color. This usually takes about 3-4 minutes. Make sure to add eggs one at a time. This step helps trap air and makes the cake rise. The key to a great flavor lies in your ingredients. Use high-quality maple syrup for a rich taste. The brown sugar adds a nice depth. Don’t skip the cinnamon; it adds warmth and spice. You can adjust these ingredients to suit your taste. If you want a sweeter cake, add a bit more maple syrup or sugar. Ovens can vary in temperature. If your oven runs hot, check your cake a bit earlier. Use a toothpick to test for doneness. Insert it into the center; if it comes out clean, the cake is done. If it’s not set, give it a few more minutes. Always keep an eye on it during the last few minutes of baking. {{image_2}} You can add chocolate chips for a sweet twist. Use about 1 cup of semi-sweet or dark chocolate chips. Stir them into the batter after you fold in the pecans. The chocolate pairs well with the maple flavor. It adds a rich taste that makes the cake even more special. This mix of flavors is sure to please chocolate lovers! To make a vegan version, substitute eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Replace the butter with coconut oil or vegan butter. Use almond milk instead of sour cream. This version is just as tasty and moist. You won’t miss the eggs or dairy at all! For a gluten-free cake, swap all-purpose flour for a gluten-free blend. Make sure it has a good binding agent, like xanthan gum. You can also use almond flour for a nutty flavor. Just remember, gluten-free flours can change the texture. Keep an eye on the baking time, as it might vary. Enjoy the same delicious taste without the gluten! To store leftover cake, first let it cool completely. Place the cake in an airtight container. You can also cover it tightly with plastic wrap. Store it at room temperature for up to 3 days. If you want it to last longer, the fridge is a good choice. Just be aware that the cake may dry out a bit in the fridge. To freeze your Maple Pecan Coffee Cake, cut it into slices. Wrap each slice in plastic wrap. Then place the slices in a freezer bag or container. Make sure to remove as much air as possible. This method helps prevent freezer burn. The cake will stay fresh for up to 3 months. When you’re ready to enjoy it, just thaw in the fridge overnight. To reheat your coffee cake, you have a few options. For the best taste, use the oven. Preheat it to 350°F (175°C). Place the cake on a baking sheet. Heat for about 10-15 minutes, or until warm. If you’re in a hurry, you can use the microwave. Heat a slice for about 20-30 seconds. Be careful not to overheat it, as it can become tough. Enjoy your warm cake with a drizzle of maple syrup for extra flavor! Yes, you can make this coffee cake ahead of time. Bake it, let it cool, and store it. Wrap it tightly in plastic wrap or foil. Keep it in the fridge for up to three days. For longer storage, freeze it for up to two months. Just remember to thaw it in the fridge overnight before serving. Maple Pecan Coffee Cake lasts about three days at room temperature. If you store it in the fridge, it can last up to a week. Keep it wrapped to prevent it from drying out. If you freeze it, it can last for two months. Just make sure to wrap it well. Absolutely! You can use other nuts if you prefer. Walnuts, almonds, or hazelnuts all work well. Just chop them up as you would the pecans. Each nut will add its own flavor and texture to the cake. Feel free to experiment and find your favorite combination. Serve the cake warm or at room temperature. Slice it into pieces and place them on decorative plates. For a nice touch, drizzle some extra maple syrup on top. You can also sprinkle crushed pecans as a garnish. This makes the cake look beautiful and inviting. Enjoy it with a cup of coffee or tea for a delightful treat! You learned about the key ingredients and steps to make Maple Pecan Coffee Cake. We discussed tips for a light texture and flavor balance. Variations include chocolate chips and vegan options, giving you more choices. Proper storage methods help keep your cake fresh. As you begin your baking journey, remember to experiment and enjoy the process. The right ingredients and techniques lead to a delicious treat. Happy baking!

Maple Pecan Coffee Cake

Indulge in the delightful tastes of Maple Pecan Coffee Cake with this easy-to-follow recipe! Perfect for breakfast or dessert, this cake combines rich maple syrup and crunchy pecans for a delicious treat. With simple ingredients and straightforward steps, you'll have a warm, moist cake ready to impress your family and friends. Click through to explore the full recipe and start baking today! #MaplePecanCoffeeCake #Baking #DessertRecipes #CoffeeCake
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1/2 cup maple syrup

1/2 cup sour cream

1 cup pecans, chopped

1 teaspoon ground cinnamon

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.

        Add in the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract and maple syrup until fully combined.

          Gradually add the dry ingredients to the wet mixture, alternating with sour cream, starting and ending with the flour mixture. Mix until just combined.

            Fold in the chopped pecans and cinnamon, mixing gently to incorporate.

              Pour the batter into the prepared baking pan and smooth the top with a spatula.

                Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                  Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

                    For an added touch, drizzle extra maple syrup over the cooled cake before serving.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12

                        - Presentation Tips: Serve slices on decorative plates, and garnish with a sprinkle of crushed pecans and a drizzle of maple syrup for a beautiful and delicious display.