Name: Maple Pecan Coffee Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: ¼ cup brown sugar; ¼ cup white sugar; ¼ cup chopped pecan halves; 2 tablespoons pastry flour; 1 tablespoon ground cinnamon; ½ cup brown sugar; ¼ cup pastry flour; 1 tablespoon ground cinnamon; 3 tablespoons melted vegan butter; ¼ teaspoon maple extract; ½ cup chopped pecan halves; 1 cup plant-based milk; 1 tablespoon apple cider vinegar; ½ cup melted vegan butter (or neutral oil); ⅓ cup unsweetened applesauce; ¼ cup white sugar; ¼ cup maple syrup; 1 teaspoon maple extract; 2 ½ cups pastry flour; 2 teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt

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Maple Pecan Coffee Cake is the kind of baked treat that feels both comforting and special at the same time. With warm maple flavor, crunchy pecans, and soft layers of tender cake, it’s perfect for slow mornings, brunch gatherings, or an afternoon break with coffee or tea. This recipe brings together a cinnamon sugar swirl, a buttery maple pecan streusel, and a moist maple-infused cake, creating a balance of sweetness and texture in every bite. Made with simple plant-based ingredients, it’s approachable for everyday baking while still feeling bakery-worthy.

Why You’ll Love This Recipe

There are plenty of reasons to fall in love with this Maple Pecan Coffee Cake. First, the flavor combination is timeless. Maple syrup adds natural sweetness and depth, while pecans provide a nutty crunch that contrasts beautifully with the soft cake. The cinnamon sugar swirl running through the center ensures every slice has a warm, spiced note.

Finally, the layered structure looks impressive but is surprisingly easy to assemble, making it accessible even for less experienced bakers.

Ingredients You’ll Need

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

This coffee cake is made up of three delicious components: a cinnamon sugar swirl, a maple pecan streusel topping, and the maple cake batter itself.

Cinnamon Sugar Swirl

¼ cup brown sugar
¼ cup white sugar
¼ cup chopped pecan halves
2 tablespoons pastry flour
1 tablespoon ground cinnamon

Maple Pecan Streusel

½ cup brown sugar
¼ cup pastry flour
1 tablespoon ground cinnamon
3 tablespoons melted vegan butter
¼ teaspoon maple extract
½ cup chopped pecan halves

Maple Cake Batter

1 cup plant-based milk
1 tablespoon apple cider vinegar
½ cup melted vegan butter (or neutral oil)
⅓ cup unsweetened applesauce
¼ cup white sugar
¼ cup maple syrup
1 teaspoon maple extract
2 ½ cups pastry flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt

Each ingredient plays an important role, from structure and moisture to flavor and sweetness.

Let’s Get Started

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking pan or line it with parchment paper for easy removal.

Step 2: Make the Cinnamon Sugar Swirl

In a small bowl, combine the brown sugar, white sugar, chopped pecans, pastry flour, and cinnamon. Stir until evenly mixed and set aside. This mixture will form the flavorful ribbon inside the cake.

Step 3: Prepare the Streusel Topping

In another bowl, mix the brown sugar, pastry flour, cinnamon, melted vegan butter, maple extract, and chopped pecans. Stir until crumbly. Set aside for later.

Step 4: Make Vegan Buttermilk

In a measuring cup, combine the plant-based milk and apple cider vinegar. Stir and let it sit for 5 minutes until slightly thickened.

Step 5: Mix the Wet Ingredients

In a large bowl, whisk together the melted vegan butter, applesauce, white sugar, maple syrup, and maple extract. Add the vegan buttermilk and mix until smooth.

Step 6: Combine the Dry Ingredients

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

Step 7: Make the Batter

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.

Step 8: Assemble the Cake

Pour half of the batter into the prepared pan and spread evenly. Sprinkle the cinnamon sugar swirl evenly over the batter. Add the remaining batter on top and gently spread. Finish by sprinkling the maple pecan streusel evenly across the surface.

Step 9: Bake

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 10: Cool

Allow the cake to cool in the pan for at least 20 minutes before slicing and serving.

Servings and Pairing Variations

This recipe yields approximately 9 generous slices. Maple Pecan Coffee Cake pairs beautifully with hot coffee, chai tea, or a maple latte. For brunch, serve it alongside fresh fruit or a savory tofu scramble. You can also add a simple maple glaze or dust the top lightly with powdered sugar for extra sweetness.

Storage Tips

Store leftover coffee cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm slices gently in the microwave for 15–20 seconds. The cake also freezes well for up to 2 months when wrapped tightly.

FAQs

Can I use all-purpose flour instead of pastry flour?

Yes, all-purpose flour can be used, though pastry flour will yield a slightly more tender crumb.

Is maple extract necessary?

Maple extract enhances the maple flavor, but the cake will still be delicious without it.

Can I make this nut-free?

You can omit the pecans and replace them with oats in the streusel for texture.

Can this be made ahead?

Yes, this coffee cake tastes even better the next day as the flavors meld.

Final Thoughts

Maple Pecan Coffee Cake is a cozy, crowd-pleasing recipe that brings together warm spices, rich maple flavor, and satisfying texture. Its balance of sweetness and softness makes it perfect for relaxed mornings or special occasions alike. With simple ingredients and an easy assembly process, it’s a reliable bake that delivers comfort in every slice. Whether enjoyed fresh from the oven or reheated the next day, this coffee cake is a recipe you’ll come back to again and again.