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5 from 1 vote

Maple Pecan Coffee Cake

Happy National Coffee Cake Day! This Maple Pecan Coffee Cake is made with maple syrup, pecans, and a classic streusel. Your morning menu just got better. 
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 40 mins
Course: Breakfast
Servings: 12
Calories: 513kcal
Author: Sandra


  • 12 tablespoons unsalted butter 1 1/2 sticks, at room temperature
  • 1 1/4 cups granulated sugar
  • 1/4 cup pure maple syrup
  • 3 extra-large eggs at room temperature
  • 1 teaspoon maple extract
  • 1 1/4 cups sour cream
  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt


  • 1/4 cup light brown sugar packed
  • 1/2 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold unsalted butter cut into pieces
  • 1 cup chopped pecans optional


  • 1/2 cup confectioner's sugar
  • 3 tablespoons real maple syrup


  • Prepare 10-inch tube pan by greasing and flouring it. Set oven to 350 degrees F and allow it to preheat while you prepare the coffee cake.
  • In a small mixing bowl, sift together the flour, baking powder, baking soda, and salt, set aside.
  • In a large mixing bowl and using an electric mixer, I used my stand mixer; cream together the butter and sugar until light and fluffy.
  • Add in the eggs one at a time, allowing each egg to mix in fully before adding the next egg. Stir in the maple syrup, extract and sour cream.
  • Reduce the mixer to low and stir in the flour mixture until combined, scraping down the bowl as needed.
  • Prepare streusel. In another small mixing bowl add brown sugar, flour, cinnamon and salt. Using a pastry blender or just your fingers work in the butter until it makes a crumble. Mix in the pecans.
  • Spoon in half the batter into the prepared 10-inch tube pan. Spread out evenly using a knife, top with 3/4 cup of the streusel. Add the remaining batter on top of the streusel and spread it evenly once again. Top with remaining streusel and bake for 50-60 minutes. Or until a light golden brown and the cake is starting to pull away from the pan. If your cake tester comes out clean it is ready to remove from the oven.
  • Let cake cool on a wire rack for 30-45 minutes. Remove cake from pan and transfer to a cake plate or dish, placing streusel side up.
  • While cake I cooling on cake plate, make the drizzle. Whisk together confectioners' sugar and maple syrup, adjusting the amount of maple syrup to your taste and the consistency you want for your icing.
  • Cut, serve and devour – the best kind of coffee cake is one that is shared. Enjoy!


Recipe adapted from Ina Garten, Food Network


Calories: 513kcal | Carbohydrates: 63g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 91mg | Sodium: 231mg | Potassium: 220mg | Fiber: 1g | Sugar: 38g | Vitamin A: 650IU | Vitamin C: 0.3mg | Calcium: 96mg | Iron: 1.1mg