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Delicious Maple Pecan Coffee Cake

Ruth J. Pickett
A moist and buttery coffee cake topped with maple-glazed pecans, perfect for breakfast, brunch, or a sweet snack. Easy to make and loaded with rich, nutty flavor.
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Prep Time 8 minutes
Cook Time 1 hour
Total Time 1 hour 8 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 10 slices

Equipment

  • 1 Bundt pan (10-inch)
  • 1 Medium Saucepan
  • 1 Large mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • Measuring cups and spoons

Ingredients
  

For the Cake:

  • ¾ cup white sugar
  • 3 large eggs
  • 1.5 sticks 12 tbsp unsalted butter, softened
  • 2 cups all-purpose flour scooped and leveled
  • ¼ teaspoon kosher salt
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 ¼ teaspoons baking powder

For the Pecan Topping:

  • 1 stick 8 tbsp unsalted butter
  • ⅓ cup maple syrup
  • ¾ cup light brown sugar
  • ¾ cup pecans roughly chopped

Instructions
 

  • Preheat the Oven and Prepare Pan: Begin by preheating your oven to 340°F (170°C) to ensure even baking.
    While the oven warms, grease your 10-inch Bundt pan thoroughly.
    Use nonstick cooking spray, EZ Grease, or a light coating of butter, making sure to cover every nook and cranny.
    This step prevents the cake from sticking and ensures a smooth release after baking.
  • Make the Maple Pecan Topping: In a medium saucepan, combine 1 stick (8 tbsp) of butter, ⅓ cup maple syrup, and ¾ cup light brown sugar over medium-low heat.
    Stir constantly with a spatula or wooden spoon until the sugar fully dissolves and the mixture is smooth and glossy.
    Remove the pan from heat, then fold in ¾ cup of roughly chopped pecans, ensuring each piece is coated.
    Set aside to cool slightly—this will be poured into the Bundt pan later.
  • Soften Butter for Cake Batter: Place 1.5 sticks of unsalted butter in a large microwave-safe bowl.
    Microwave in 10-second increments, just until softened but not melted.
    Softened butter will cream easily with sugar, creating a fluffy texture in the cake.
  • Cream Butter and Sugar: Add ¾ cup white sugar and 1 tablespoon vanilla extract to the softened butter.
    Using a whisk or hand mixer, beat the mixture vigorously for 2–3 minutes, until it lightens in color and becomes fluffy.
    Proper creaming incorporates air into the batter, giving your cake a soft, tender crumb.
  • Incorporate the Eggs: Add 3 large eggs, one at a time, to the butter-sugar mixture.
    Whisk each egg thoroughly before adding the next.
    This ensures an even distribution and prevents the batter from curdling.
    The eggs provide structure and richness to the cake.
  • Prepare Dry Ingredients: In a separate bowl, combine 2 cups all-purpose flour, 1 ¼ teaspoons baking powder, and ¼ teaspoon kosher salt.
    Mix well to distribute the baking powder evenly throughout the flour.
    Properly mixing dry ingredients ensures the cake rises uniformly and has a consistent texture.
  • Alternate Flour and Cream: Add half of the dry flour mixture to the creamed butter and eggs, mixing gently until just incorporated.
    Then, pour in half of the heavy cream (½ cup), whisking carefully to maintain a light batter.
    Repeat with the remaining flour and cream. Use a rubber spatula at the end to fold in any remaining pockets of flour.
    This alternating method creates a smooth, thick batter without overmixing, preventing a dense cake.
  • Layer Pecan Topping: Pour the prepared pecan and maple mixture into the bottom of the greased Bundt pan.
    Spread it evenly so that every slice will have a generous layer of nutty sweetness on top.
    Take your time to ensure the pecans are distributed evenly—this is the highlight of the cake.
  • Add Cake Batter: Carefully spoon the cake batter over the pecan layer in the Bundt pan.
    Use heaping spoonfuls to cover the pecans fully.
    Gently smooth the top with a spatula, being careful not to disturb the pecans underneath.
    The batter will be thick, so work slowly to maintain an even layer.
  • Bake the Cake: Place the Bundt pan in the preheated oven and bake for 60 minutes.
    Check for doneness by inserting a toothpick into the center of the cake—it should come out clean or with a few moist crumbs.
    The cake should be golden brown and pull slightly away from the edges of the pan.
  • Cool and Release Cake: Remove the cake from the oven and let it rest for 5 minutes.
    This short cooling period allows the cake to set slightly, making it easier to release.
    Place a large serving plate over the top of the Bundt pan, invert it carefully, and gently lift the pan away.
    Your maple pecan topping should now sit beautifully on top, ready to impress.
  • Serve and Enjoy: Slice the cake into 10–12 generous servings and serve warm or at room temperature.
    Pair with a cup of coffee or tea for a comforting breakfast, brunch, or afternoon treat.
    The combination of buttery cake and sweet, crunchy pecans makes each bite irresistible.

Notes

  • Use room-temperature butter and eggs for a smoother, more aerated cake batter.
  • Lightly toast the pecans before making the topping for enhanced nutty flavor.
  • Greasing the Bundt pan thoroughly ensures the cake releases cleanly.
  • Avoid overmixing the batter after adding flour to prevent a dense texture.
  • Maple syrup and brown sugar create a rich, sticky topping that caramelizes beautifully during baking.
  • Allow the cake to cool slightly before inverting to preserve the pecan topping.
  • This cake pairs well with coffee, tea, or a drizzle of cream.
  • Leftovers can be served warm, at room temperature, or lightly toasted.
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