Start your day with this Maple Pecan Coffee Cake. It’s small, made in an 8×8″ baking pan and has streusel swirls and glaze.

Maple is in the category of flavors that don’t get the love they deserve. Like butterscotch? Who craves butterscotch? I 100% love it, but it doesn’t get much attention next to chocolate and cinnamon. Maple flavor is the same.

But during the fall and winter holiday season, I do crave it for breakfast whether it is in the form of syrup on top of cake mix pancakes or in the cream cheese frosting in our cinnamon roll recipe, its warmth is so comforting.

Everyone will love this moist, tender and delicious Maple Pecan Coffee Cake.

a piece of maple pecan coffee cake on a spatula

About this Maple Pecan Coffee Cake Recipe:

Flavor: The flavor of the cake has hints of maple, pecans and cinnamon, which reminds me of cinnamon rolls. It is sweet and warm.
Texture: The cake is soft, tender and moist. The pecans do add a bit of crunch. Chop them finely for less crunch.
Method: Bake the cake in an 8×8″ square baking pan in the oven.

Are crumb cake and coffee cake the same thing?

In some ways, yes, but in others, no. Coffee cake will often have more of a “looser” streusel topping that runs through the middle of the cake and is baked on top.

Crumb cake is usually a thicker topping that sticks together, making a crumb layer on top, such as our New York crumb cake that tastes amazing.

Either one tastes good with a cup of coffee, though!

a piece of maple pecan coffee cake with crumb topping

How to Make Maple Pecan Coffee Cake

Prepare. Preheat the oven to 350ºF. Grease a 8×8 baking pan with cooking spray or butter. Set aside.
Mix dry ingredients. In a medium mixing bowl, combine flour, salt, baking powder, baking soda, cinnamon, sugar and brown sugar. Set aside.
Mix wet ingredients. In a large mixing bowl, mix together eggs, milk and maple extract. Then mix in the melted butter.

dry ingredients for maple pecan cake in a mixing bowl

Combine the two. Add dry ingredients slowly into the wet ingredients and mix until just incorporated. Do not overmix. Set aside.
Make the streusel. In a small bowl combine brown sugar and flour for the streusel. Add butter and mix until crumbly. Then mix in chopped pecans.

Assemble and bake. Pour half the batter into the prepared 8×8 pan, then sprinkle on half the streusel. Spread the rest of the batter over top and sprinkle with the remaining streusel. Bake in the oven for 30 minutes or until a knife comes out clean.
Glaze. While baking, add milk and maple extract to powdered sugar for glaze. Mix until smooth then drizzle over the top of the coffee cake after it has cooled.

coffee cake with pecans sitting on a table

Storage Instructions

Room temperature: Store in an airtight container on the counter for up to 3 hours.
Refrigerator: Store this cake in an airtight container in the fridge for up to 5 days. Bring to room temperature before eating.
Freezer: Freeze the cake whole or sliced in an airtight container for up to 3 months. Thaw at room temperature before eating.

Maple Pecan Coffee Cake

4.60 from 22 votes

Start your day with this Maple Pecan Coffee Cake. It's small, made in an 8×8" baking pan and has streusel swirls and glaze.

Servings 16

Prep Time 15

Cook Time 30

Print Recipe Pin Recipe Review Recipe

Ingredients

2 cups all-purpose flour 260 grams
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ cup granulated sugar 100 grams
½ cup brown sugar 100 grams
2 large eggs
⅔ cup 2% milk 5.3 ounces
1 teaspoon maple extract
½ cup salted butter melted, 4 ounces

For the streusel:

¾ cup all purpose flour 98 grams
1 cup brown sugar 200 grams
¼ cup salted butter melted, 2 ounces
½ cup chopped pecans

For the maple glaze:

2 cups powdered sugar 260 grams
4 tablespoons milk
½ teaspoon maple extract

Instructions

Preheat the oven to 350ºF. Grease a 8×8 baking pan with cooking spray or butter. Set aside.
In a medium mixing bowl, combine flour, salt, baking powder, baking soda, cinnamon, sugar and brown sugar. Set aside.
In a large mixing bowl, mix together eggs, milk and maple extract. Then mix in the melted butter.
Add dry ingredients slowly into the wet ingredients and mix until just incorporated. Do not overmix. Set aside.
In a small bowl combine brown sugar and flour for the streusel. Add butter and mix until crumbly. Then mix in chopped pecans.
Pour half the batter into the prepared 8×8 pan, then sprinkle on half the streusel. Spread the rest of the batter over top and sprinkle with the remaining streusel. Bake in the oven for 30 minutes or until a knife comes out clean.
While baking, add milk and maple extract to powdered sugar for glaze. Mix until smooth then drizzle over the top of the coffee cake after it has cooled.

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the cake being cut into 16 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**