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- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup light brown sugar, packed - 1 cup unsalted butter, softened - 3 large eggs - 1 cup sour cream - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup pecans, chopped - 1/4 cup pure maple syrup - 1 tablespoon ground cinnamon You can use whole wheat flour instead of all-purpose flour for a nuttier taste. Coconut sugar works well if you want a less processed option for sweetening. For a dairy-free version, use coconut oil instead of butter and almond milk in place of sour cream. If you lack maple syrup, honey or agave can be a tasty alternative. - All-Purpose Flour: Provides structure. It helps the cake rise and stay fluffy. - Pecans: Rich in healthy fats and protein, they add crunch and flavor. - Sour Cream: Adds moisture and tanginess, making the cake tender. - Maple Syrup: Offers natural sweetness and a unique flavor boost. - Cinnamon: Brings warmth and depth, enhancing the overall taste. Each ingredient plays a role in making this coffee cake a delightful treat. The balance of flavors and textures will impress anyone who tries it. Start by preheating your oven to 350°F (175°C). Take a 9x13-inch baking pan. You can grease it with butter or oil. Another option is to line it with parchment paper. This will help the cake come out easily later. In a large mixing bowl, add softened butter. Then, add granulated sugar and light brown sugar. Mix these together until the mixture is light and fluffy, which takes about 3 to 4 minutes. Next, add the eggs one at a time. Make sure to mix well after each egg. After that, stir in sour cream and vanilla extract. This step adds moisture and flavor to your cake. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Mixing these together helps to evenly distribute the leavening agents. This is key for a well-risen cake. Gradually add the dry mixture to the wet mixture. Stir gently until just combined; avoid overmixing. Now, fold in the chopped pecans and pure maple syrup. Once mixed, pour the batter into your prepared pan. Spread it evenly. Bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready. Let it cool in the pan for about 10 minutes. After that, transfer the cake to a wire rack to cool completely. To get that soft and fluffy texture, always cream the butter and sugars well. Mix them for about 3-4 minutes until they look light and airy. This step helps trap air, making your cake rise better. When you add eggs, mix each one in fully. This keeps the batter smooth. Use room temperature ingredients, like eggs and butter, for the best mix. The sour cream adds moisture, so don't skip it. One big mistake is overmixing your batter. This can make the cake tough. Mix the dry and wet ingredients just until you see no dry spots. Also, don’t forget to measure your flour correctly. Too much flour can make your cake dense. Never skip greasing your pan or using parchment paper. This helps the cake come out easily without breaking. To bake evenly, always preheat your oven. An oven that is too hot can burn the edges. Place your cake in the center of the oven for balanced heat. If your oven has hot spots, rotate the pan halfway through baking. Use a toothpick to check for doneness. Insert it in the center; if it comes out clean, your cake is ready. Let it cool in the pan for 10 minutes before transferring it to a rack. This helps it set up nicely. {{image_2}} If you want to skip the nuts, that’s easy! You can replace the pecans with seeds. Try using pumpkin or sunflower seeds for crunch. They add texture without the nut flavor. Always check for allergies if serving to others. You can still enjoy a great coffee cake! Want to make your cake even more special? You can add chocolate chips for a sweet twist. Just fold in 1 cup of semi-sweet chocolate chips with the batter. For a fruity taste, try adding berries like blueberries or raspberries. Mix in about 1 cup of fresh or frozen fruit. This gives your cake a fresh, juicy flavor. If you need a gluten-free cake, you can swap the all-purpose flour. Use a gluten-free flour blend instead. Make sure it has xantham gum for the right texture. This change helps keep your cake fluffy and soft. Follow the same measurements as in the recipe. To keep your maple pecan coffee cake fresh, store it in an airtight container. Set it on your kitchen counter if you plan to eat it within two days. If you need to keep it longer, place it in the fridge. It will last about a week in the fridge. You can freeze the coffee cake to enjoy later. First, let it cool completely. Then, cut the cake into squares. Wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer-safe bag. This way, you can enjoy them for up to three months. When you're ready to eat your frozen cake, take it out of the freezer. Let it thaw in the fridge overnight. To reheat, place the pieces in the microwave for about 20 seconds. If you prefer, you can warm them in the oven at 350°F for about 10 minutes. Enjoy your delicious cake warm! Yes, you can. If you do not have sour cream, try plain yogurt. It gives a similar taste and texture. You can also use buttermilk. Both options work well and keep the cake moist. To check if your cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. The edges should also pull away slightly from the pan. If you need a substitute for pecans, try walnuts or almonds. Both nuts work well in this recipe. For a nut-free option, use sunflower seeds or pumpkin seeds for crunch. This blog post covered all you need to bake a great cake. We discussed key ingredients and their benefits, along with precise measurements and smart substitutes. You learned step-by-step instructions for mixing and baking. Plus, I shared tips to avoid common errors and ensure even baking. We explored fun variations to personalize your cake, from nut-free to gluten-free. Finally, I provided clear storage tips for leftovers. Enjoy baking and share your delicious results!

Maple Pecan Coffee Cake Bakery Style

Indulge in the delightful flavors of Maple Pecan Coffee Cake! This easy recipe combines sweet maple syrup and crunchy pecans for a treat that’s perfect for breakfast or dessert. With simple ingredients and straightforward steps, you’ll be serving up slices of happiness in no time. Don't miss out on this deliciousness – click through for the full recipe and enjoy baking this wholesome coffee cake today!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup light brown sugar, packed

1 cup unsalted butter, softened

3 large eggs

1 cup sour cream

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup pecans, chopped

1/4 cup pure maple syrup

1 tablespoon ground cinnamon

Instructions
 

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

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

      Add in the eggs one at a time, mixing well after each addition. Then stir in the sour cream and vanilla extract.

        In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined.

            Gently fold in the chopped pecans and the maple syrup, ensuring even distribution without overmixing.

              Pour the batter into the prepared baking pan and spread evenly.

                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 about 10 minutes before transferring it to a wire rack to cool completely.

                    Once cooled, dust with powdered sugar or drizzle with additional maple syrup before serving.

                      Prep Time: 15 minutes | Total Time: 50-55 minutes | Servings: 12

                        - Presentation Tips: Cut the coffee cake into squares and serve on a decorative platter. Garnish each piece with a sprinkle of chopped pecans and a drizzle of maple syrup for an appealing look.