Maple Coffee Cake
This Maple Coffee Cake is moist, fluffy and layered with sweet pecan struesel to make this the perfect maple pecan coffee cake! 
We’re friends, right? I mean, we can talk honestly about life, correct? Since we are … friends, I mean … let me tell you all about what keeps me moving forward and going through life. This super easy Maple Coffee Cake recipe.
BOOM!
This Maple Coffee Cake is moist and soft and so fluffy. The best part is that all that yummy coffee cake is layered with pecan streusel which makes everything in the world seem better. So to recap, you have super moist maple sour cream coffee cake layered with brown sugar pecan streusel to make the most delicate easy coffee cake recipe you could ever want to go with your most perfect cup of coffee. #warmfuzzies
So you know how to make coffee but how do you make this Maple Coffee Cake? So easy! To make your Maple Coffee Cake, start by preheating your oven to 350 degrees and spraying a 9 x 9 baking pan with non-stick spray. Set aside and begin making your pecan streusel.
Add brown sugar, flour, pecans, cinnamon and melted butter to a small bowl and stir to combine. Set aside. Then begin whisking together your flour, cinnamon, baking powder, baking soda, salt and brown sugar in a large mixing bowl.
In a separate bowl, add the maple syrup, vegetable oil, milk, eggs, maple extract and sour cream and mix until well combined. Then add the wet ingredients to the dry ingredients and using a large mixing spoon, mix ingredients together until just incorporated. Do not overmix and do not break out the electric beater. Pour half of your cake mix into your prepared pan and even out with the back of the spoon. Sprinkle about 1/3 of your pecan struesel evenly on top of your cake mix and then spoon the remaining batter evenly on top of your pecan struesel layer and even out again with the back of the spoon.
Sprinkle the remaining pecan struesel evenly on top of your cake and bake for 35 – 40 minutes.
Remove from the oven and let cool on a baking rack for 20 minutes before serving. While your cake cools, make the icing. Combine powdered sugar, maple syrup, maple extract and milk to make an icing that can be drizzled on top.
Too thin, add more powdered sugar. To thick, add a bit more milk. Drizzle maple icing on top of your Maple Coffee Cake and serve while warm. Leftovers can be covered and stored in the refrigerator for up to 3 days.
Enjoy!
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Maple Coffee Cake
Ingredients
Pecan Streusel
- 3/4 cup brown sugar packed
- 1/3 cup all purpose flour
- 1 1/2 cup pecans chopped
- 2 teaspoons cinnamon
- 5 tablespoons butter melted
Maple Coffee Cake
- 2 1/4 cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup brown sugar packed
- 2/3 cup maple syrup
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2 large eggs
- 1 1/2 teaspoons maple extract
- 8 ounces sour cream
Maple Icing
- 3/4 cup powdered sugar
- 2 tablespoons maple syrup
- 2 - 3 tablespoons milk or heavy cream
- 1/2 teaspoon maple extract
Instructions
- To make your Maple Coffee Cake, start by preheating your oven to 350 degrees and spraying a 9 x 9 baking pan with non-stick spray. Set aside and begin making your pecan streusel. Add brown sugar, flour, pecans, cinnamon and melted butter to a small bowl and stir to combine. Set aside.
- Then begin whisking together your flour, cinnamon, baking powder, baking soda, salt and brown sugar in a large mixing bowl. In a separate bowl, add the maple syrup, vegetable oil, milk, eggs, maple extract and sour cream and mix until well combined. Then add the wet ingredients to the dry ingredients and using a large mixing spoon, mix ingredients together until just incorporated. Do not overmix and do not break out the electric beater.
- Pour half of your cake mix into your prepared pan and even out with the back of the spoon. Sprinkle about 1/3 of your pecan struesel evenly on top of your cake mix and then spoon the remaining batter evenly on top of your pecan struesel layer and even out again with the back of the spoon. Sprinkle the remaining pecan struesel evenly on top of your cake and bake for 35 - 40 minutes. Remove from the oven and let cool on a baking rack for 20 minutes before serving.
- While your cake cools, make the icing. Combine powdered sugar, maple syrup, maple extract and milk to make an icing that can be drizzled on top. Too thin, add more powdered sugar. To thick, add a bit more milk. Drizzle maple icing on top of your Maple Coffee Cake and serve while warm. Leftovers can be covered and stored in the refrigerator for up to 3 days.
Nutrition
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Thank you for the recipe. I think there’s a typo: “Remove from the oven and let cook on a baking rack for 20 minutes before serving.” Shouldn’t it be “cool” instead of “cook” ? .
Yesssssssss!! Thanks for pointing that out <3
I know this is a 9×9 pan, but about how thick will this be when all said and done..
Hi Tracy .. it’s probably about 2.5 inches thick 🙂
Love this coffee cake! It would go so well with my morning coffee! Great recipe and will try the Dunkin Donuts coffee!!
This cake looks delicious and is the perfect cake to enjoy with my morning coffee!
I had never had coffee cake until I met my husband. His family absolutely loves it! This version sounds so good with the maple syrup in there… and I love Dunkin’ coffee. Awesome combo!
These looks heavenly!! Love the maple and pecans, fabulous. Just looking at is making me hungry!!
What a fabulous and tempting cake it is, coffee and pecans my favourite, so moist and fluffy cake.
All you have to say is maple, and I am there! This is perfect for the upcoming fall Saturday morning!
Maple coffee cake sounds like the perfect dessert! Coffee cake is always a good choice, but maple makes everything better. I’ve been wanting to make coffee cake, and this might just be the one. 🙂
Yum! This is definitely fall in a pan. I can see myself wrapped in a blanket, curling up with this alongside a big mug of tea and a good book!
Maple? Pecans? Coffee Cake? Oh my goodness this recipe is like. dream. I can’t wait to try it! It looks wayyy too delicious, thanks for sharing!
I cannot wait for fall to start and I’ll put this delicious looking cake right onto my to bake list. It looks so moist and bursting with spices!
Mmmm love your use of maple syrup in this recipe. This is making me crave dessert! (:
Absolutely CANNOT wait for the fall to get here! This cake looks so yummy!!!
We drink a lot of coffee in this house too…OK, maybe I should say “I” drink a lot of coffee in this house 🙂 This new Dunkin’ Donuts canister would sure come in handy! And that coffee cake looks divine! I bet it’s the perfect complement to a hot cup of coffee!
Just in time for fall! I’m ready for all the maple/pumpkin/warm things. Plus, I’m a New Englander so anything ‘Dunks’ (as we refer to it) has got to be delicious!