I love coffee cakes…they are simple and satisfying. This Pecan Maple Coffeecake has the flavour of spring – maple syrup! Maple syrup should be a food group all by itself. I love to use it in recipes and cooking or just stirred into my coffee. If you are lucky enough to live where maple syrup is produced then you will have access to maple sugar as well. Maple sugar costs almost as much as gold but it is a nice treat to use in baking or sprinkled on your oatmeal.
The pecans are a perfect match for the maple flavour in this cake, but if you don’t have pecans feel free to use any nut you have on hand. The cinnamon adds to the flavour of the cake and does compete with the maple, but the maple glaze wins out! The maple glaze is almost fudge-like and I am quite sure would be delicious on top of just about any baked good. I think I am going to have to try this maple glaze on cupcakes…hmmmm next recipe turning in my head.
Now that I have this coffee cake baked breakfast is ready for tomorrow and my after work snack while I am cooking dinner is also ready. Coffee cake so named as one would normally sit down and have a piece with coffee for breakfast or with friends but personally a cup of tea is a much better accompaniment. So which ever you prefer coffee or tea, make sure you bake up one of these Pecan Maple Coffee Cakes to go with it.
- Cake
- ¾ cup butter
- 1 cup white sugar
- 3 eggs
- 1 cup plain yogurt
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ cup chopped pecans
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ tsp salt
- 1 tablespoon ground cinnamon
- ¼ cup sugar
- Glaze
- 2 tbsp butter
- 2 tbsp maple syrup
- ½ cup icing sugar
- Preheat oven to 350℉. Butter a 10 inch bundt pan very well.
- In the bowl of stand mixer, cream together the butter and sugar. Add in eggs one at a time. Then mix in yogurt and vanilla- the mixture will look curdled but that is okay.
- In separate bowl mix together the flour, baking soda, baking powder and salt. Whisk well.
- Add flour mixture all at once to egg mixture and blend just until flour is all incorporated.
- Spread ½ of the batter in the bundt pan.
- In a small bowl mix together the sugar, cinnamon and nuts. Sprinkle over batter.
- Spread on the remaining batter and smooth top.
- Bake 40-50 minutes until toothpick inserted comes out clean. Let cool in pan 5 minutes then turn out on to rack to cool completely.
- Glaze: Heat butter and maple syrup in glass measure in microwave until butter melts - about 25 seconds. Whisk in icing sugar and spread immediately onto cooled cake.