Maple Pecan Coffee Cake with Crumb
Moist coffee cake with maple syrup, topped with buttery pecan crumb topping. Perfect for weekend breakfast or paired with morning coffee.
Prep: 20 min
Cook: 40 min
Servings: 9
Ingredients
- 2 cups all-purpose flour
- 0.75 cup maple syrup
- 2 eggs eggs
- 6 tbsp butter softened
- 0.5 cup sour cream
- 1 cup pecans chopped
- 0.5 cup brown sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 1 tsp vanilla extract
- 0.5 tsp cinnamon
Instructions
- Preheat oven to 350°F. Grease a 9x9 baking pan.
- Make crumb topping: Mix together brown sugar, chopped pecans, cinnamon, and 2 tbsp flour. Cut in 2 tbsp softened butter until crumbly. Set aside.
- For cake: Cream together 4 tbsp butter with maple syrup until light. Beat in eggs and vanilla.
- Mix together flour, baking powder, and salt. Alternate adding dry ingredients and sour cream to wet ingredients, beginning and ending with dry.
- Pour batter into prepared pan. Sprinkle crumb topping evenly over batter.
- Bake 35-40 minutes until a toothpick inserted in center comes out clean. Cool in pan before serving.