Ok, so I actually wasn’t planning on posting this recipe for a few more weeks. But then, social media happened.
Last week I posted a picture of it on my instagram page because nothing says beginning of the week necessities like a piece of coffee cake and a mug of steaming coffee. I tagged Le Creuset in the picture because I made the cake in their incredible bakeware and on Sunday, they reposted the picture on their instagram page.
Whoa. My DMs blew up that day with people asking where on the blog they could find the recipe and I had to tell them all I hadn’t published it yet. Had it just been a couple of people asking, I probably would have waited to post it, but with so many people interested in it and wanting to make it, I had to post it this week.
Give the people what they want!
I originally made this coffee cake wayyyyy back before my surgery in partnership with Runamok Maple and their delicious cinnamon vanilla maple syrup. I wasn’t super happy with it though and decided I needed to make a few tweaks before it could make it’s way here to the blog.
We’ve got a maple-infused cake batter, cinnamon-y (that’s a word now) pecan streusel, and the most delicious maple drizzle. Pair it all with a cup of coffee and you have the ideal weekend brunch or midweek pick-me-up.
If it wasn’t sitting in my freezer now while I avoid sugar for two weeks you can bet I’d be sneaking myself a piece right now.
If you have a Le Creuset baking pan or other ceramic baking pan, I highly recommend using it. It conducts the heat so well and I think it ensures a more even bake than a traditional metal baking pan. If that’s all you have, though, try and bake it for an extra 10-15 minutes, to ensure the whole cake is cooked through.
Happy baking, guys! I hope you all love this coffee cake as much as I do!
Maple Coffee Cake
Ingredients
- Pecan Streusel:
- 3/4 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 1 1/4 cups chopped pecans
- 1 tbsp. cinnamon
- 5 tbsp. unsalted butter, melted
- Maple Coffee Cake:
- 2 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/2 cup packed light brown sugar
- 2/3 cup Runamok Maple Cinnamon + Vanilla Infused Maple Syrup
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2 eggs
- 8 oz. sour cream or Greek yogurt
- Maple Drizzle:
- 3/4 cup powdered sugar
- 2 tbsp. Runamok Maple Cinnamon + Vanilla Infused Maple Syrup
- 2 tbsp. heavy cream
Directions
- Step 1 Preheat your oven to 350°F and spray an 9 x 9 ceramic baking pan with non-stick spray (a metal baking pan will work too, you’ll just have to bake it about 10-15 minutes longer). Set aside and begin making your pecan streusel. Add packed light brown sugar, flour, pecans, cinnamon and melted butter to a small bowl and stir to combine. Set aside.
- Step 2 Whisk together your flour, baking powder, baking soda, salt, cinnamon, and brown sugar in a large mixing bowl. In a separate bowl, add the maple syrup, vegetable oil, milk, eggs, and sour cream/Greek yogurt 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. Be careful not to overmix or your cake will be tough.
- Step 3 Pour half of your cake mix into your prepared pan and even out. Sprinkle about 1/3 of your pecan streusel evenly on top of your batter and then spoon the remaining batter evenly on top of the streusel and even out again, using an offset spatula or the back of a spoon. Sprinkle the remaining pecan streusel evenly on top of your cake and bake for 55-60 minutes (longer if using a metal pan). Remove from the oven and let cool on a baking rack for 20-25 minutes.
- Step 4 While your cake cools, make the icing. Combine powdered sugar, maple syrup, and heavy cream – drizzle maple icing on top of your Maple Coffee Cake and serve while warm.
